Well, as you can gather from the title, I have been here for ten (10) years!!! 😵
Who'd have thought, hey?
Anyway, 'celebrated' by going to Igni - one of those places where you open up your wallet & let them take what they need, so that they impress you!
Which they do very, very convincingly!!!
My one (1) comment, before the main discussion, is that the serving girl said that 'English is not my 1st language' - to which I must emphasise 'fuck them' whoever told you otherwise, for the 'mono' linguistic skills of Australians is nothing to be proud of!!!
I went for the 'mystery' degustation ($200) + matched wines ($110) - but then ended up having an unexpected interlude dish (#6), which added another ~$40 to the total. What follows are courses, along with their matched wines & more comments:
- Started with 'nibbles' - salt & vinegar saltbush (took some home for the 'young fellow' to try), chewy beets & macadamia, chicken skin & cod roe, mussels & zucchini flower, blue mackerel & daikon, fig & schmaltz, venison jerky & blue eye jerky.
- Scallop, crumpet & finger lime (2022 Crawford River Riesling): wine was minerally & relaxed; food exploded with flavour of finger lime, rye crumpet was a freshingly neutral & complemented a sweet scallop. Interestingly, the one song I recognised played - Here comes your man;
- Beetroot, swede & almond (2022 Blind corner Quindalup nouveau); a young shiraz, with the vibrancy of a settled beaujolais - used a different form of maturation; the roe 'popped' - slightly smoked;
- Blue eye, cauliflower & bull horn pepper (2019 Cimabella Godello): wine had a bright colour & flavour, with a good finish; served with a brioche, doused with honey & salt, but did not work with the fish! However, the charred exterior of the blue eye was great;
- Pork, black garlic & wild plum (2018 Moondarra old school Nebbiola): wine had a good finish, as it was light & vibrant; pork had a subtle pepper sauce, which a mouthful of the saltbush (see above) did not enhance! Texture was variable, with a subtle char on the outside;
- Spelt, calamari & bronze fennel (2021 Kidoizumi AFS): complex flavour (umami?) - felt that there were levels not seen before; meal was the best balance for the day! Flavours 'popped' - did not 'scream' but smiled;
- Mimolette & whole smoked orange (Heiwa Shuzo Furu-Tsuru-Ume 10 years old): use = umami? An intense sake; the smokiness of the orange segments was well offset by the bite of the cheese - also, loved the grind used; and,
- Jerusalem artichoke flower ice cream, strawberry & lovage (Strawberry & basil daiquiri); the basil notes were evident, yet subtle; the use of artichoke was evident up front with the ice cream, but faded to be a fond memory.
- Finished with some petit fours - oyster ice cream, charred pineapple tube & blackened wild plum tart.
In conclusion, one thing that continues to amaze me - especially given the relative importance to me, is that I could neither take anyone, nor imagine asking anyone else to come with me there!
Funnily enough, I bumped into Carolyn & Chris on the way past the hospital ...
In summary, in case it is not evident, if you can, go there, open your 'heart' & enjoy!