Danks St Depot: Capital Wines Dinner
So we all know Jared Ingersoll is one of my favourite chefs for a couple of reasons:
- He has massive compost bins in his restaurants that he’ll gladly show you if you ask
- He walks the talk when it comes to sustainability and ethical produce
- And he’s an all round passionate dude who is really involved in his community
He’s an alright chef too 😉
With a posse of food and wine obsessed mates we bundled into Danks St Depot to eat lot’s and drink more!
Our first dish was a warm root crop salad, a gorgeous jumble of warm veggies and contrasting textures comprising of salted kohl rabi, braised baby leek, emulsion of carrot, fennel and potato crisp. I did love in particular the potato crisp, which was actually chip like. The first drink off the ranks was The Whip Riesling. I won’t say anything about the wine cause you know i know nothing about it, except to drink it!
Truffled Egg and Garlic with a soubise of garlic greens, confit of new garlic, poached and truffled egg, crouton and truffle was a standout dish: of course! It was the beginning of truffle season when this dinner took place and Jared had taken delivery of a MASSIVE Canberra region truffle for our dinner, and boy was this good. I believe I licked the plate clean! This course was accompanied by the 2009 ‘The Ambassador’ Tempranillo
Now I failed to photograph one course, cause I was distracted. Sorry. It was a “Ploughmans” – ham and cider terrine, cheddar and raw onion salad, butter with the 2009 ‘The Senator’ Chardonnay.
This next dish was inspired by the 1980’s but oh so good: a vol au vent with a ragout of Cornucopia Farms Duck with seasonal mushrooms…I really love the smell of sauteeing mushrooms in butter. Makes me drool. This dish was served with the 2008 Kyeema Vineyard Reserve Merlot.
our last main dish was a really lovely lamb and salt; saltbush lamb baked in a salt crust, roasted butternut pumpkin and saltbush salad. Beautiful tender lamb contrasted with the lush and sweet pumpkin. Perfect winter comfort food, served with the now rare as hens teeth, 2009 Kyeema Vineyard Reserve Shiraz (Lucky I have a bottle stashed!)
I had been hassling poor Jared on Twitter about dessert for this evening’s meal as being the middle of winter Iwas hoping for something warm and pudding like..
Perfect: Cumquat clafoutis…tart, sweet, warm…really awesome way to finish a fab night with great food, wine and friends.
Danks St Depot
1/2 Danks Street, Waterloo NSW 2017
02 9698 2201
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