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Bali Evening of Fine West Australian Wines

Four Seasons to Host a Special Evening Dinner Featuring Karriview & Frankland Wines, Thursday, May 26, 2005.


Bali News:
Click Image to Enlarge

(5/17/2005)

Bali's Four Seasons Resorts Bali at Jimbaran Bay will host a special wine-paired dinner on Thursday, May 26, 2005, featuring Western Australia's Karriview & Frankland wines under the stars at the Resort's Poolside area.

The Food and The Wines

The Resort's Executive Chef, Patrick Boucher and his talented kitchen brigade have created a special menu in collaboration with visiting food consultant Scott Webster, widely considered a leading expert of Australian cuisine. Scott opened the critically acclaimed and award-winning Australian restaurant Osia in London's West End theatre district. His culinary style combines superb primary products and indigenous ingredients with Australia's multi-cultural culinary diversity, creating dishes which, when tasted and sampled, reflect a truly Australian cuisine.

Also on hand for the special evening will be Hunter Smith, CEO and Chief Wine Maker from the Karriview and Frankland Wineries, located in the Denmark region of Western Australia.

A closely-planted vineyard, Karriview was the first in its region to produce Chardonnay and Pinot Noir with the 1989 vintage. Production remains limited, with the emphasis on premium wines of high quality.

Franklin Estate was established in 1988 by Barrie Smith and Judi Cullam, and is located on an Isolation Ridge vineyard, part of a 3000 acre property in the Frankland River.

The Menu

A TRIO OF APPETIZERS

Tataki of Dorrigo peppered Australia Wagyu beef with wild mushrooms & aged Pecorino. Wine – 2003 Karriview Chardonnay

Salt-cured Tasmanian salmon ceviche with roasted pineapple chili dressing. Wine - 2004 Islolation Riesling

Salad of sweet water yabbies & avocado with lemon myrtle bread wafer Butternut pumpkin shooter, coconut foam & toasted macadamias. Wine – 2002 Isolation Chardonnay

MAIN COURSE

Eucalyptus roasted Australian lamb, red yam mash, poached asparagus with raisin-bush tomato chutney. Wine – 2003 Karriview Pinot Noir

CHEESE COURSE

Roaring forties blue with truffled honeycomb & oatmeal cookies. Wine – 2003 Isolation Shiraz

DESSERT COURSE

Callebaut chocolate soup with cracked black pepper ice-cream. Wine- 2004 Margan Botrytis Semillon

Coffee & Wattle seed cookies


Price and Bookings

The price for the evening of fine wines and food at The Four Seasons Resort at Jimbaran Bay is only Rp. 700,000 net per person (approximately US$71.50).

Reservations are mandatory with seating limited. Call the Ms. Rina Leo at ++62-(0)361-701010 (extension 8204).

Pre-dinner cocktails commence at 6:30 p.m. followed by dinner at 7:00 p.m..


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