On a breezy evening at the end of February, Bali’s swanky The Stones Hotel teamed up with d’Arenberg wines to savour their award-winning grapes alongside exclusive, gourmet cuisine. D’Arenberg is one of the most significant wineries in Australia’s renowned McLaren Vale, so to accompany the legendary vinos, The Stones Hotel’s Executive Chef Christopher Smith curated a stunning six-course degustation dinner, served up at the hotel’s poolside Big Fish Bar & Grill restaurant.
Before the dinner even kicked off, guests were wowed by the uber-cool design of the banquet-style dining table. The epitome of retro chic, F&B Director Nils Minken decked out the table in black paper and white scribbles, reminiscent of an old-school chalkboard. Edible soil and fresh herbs centred the table, surrounded by “Eat Me” graffiti, “Be-troot-iful” scribbles beside pots of beetroot crisps, and even the evening’s menu was written beside each guests’ cutlery. The snazzy theme was topped off with vibrant pop art of Marilyn Monroe, bright red lips and vintage Volkswagon vans.
Culinary highlights saw a rich and meaty “Sumac Dusted Venison” doused in a chocolate and blueberry sauce then paired with a glass of Dry Dam Riesling. It was followed by a fresh strip of baby barramundi served with an airy blood orange foam and the fruity notes of the Stump Jump red. The meal came to a crescendo with the main course of Quail Wellington, where a shatteringly crisp pastry surrounded the creamy hunk of meat. To its side, an adorable little quails egg globule rested atop a tea-smoked pimento coulis, together with a dainty quail’s leg served succulent and juicy.
For the eager oenophiles that night, the highlight was without a doubt a glass of the 2008 Dead Arm Shiraz. The deep black and crimson vintage was full of ripe blackberries, dark chocolate and a touch of spicy liquorice flavours. It came served with a Victorian Lamb Loin, a black summer truffle and a sweet potato fondant, finished off with a drizzling of aged balsamic. Even after the dinner drew to a close, the vinos flowed late into the night, joined by the soft sound of endless compliments to the chef.
