Tyrrell's has made wine at Pokolbin since 1858. Chris Tyrrell is the fifth generation to run it, working vineyards his grandfather, great-grandfather and great-great-grandfather planted. On Wednesday 28 October he brings four of the family's wines to Coogee for one night.
Alongside them, a menu of Rick's signature dishes. It leans English, the way Rick cooks: a twice-baked crab soufflé with Thermidor sauce, poached blue eye trevalla with hollandaise, and English cheddar with a stout and walnut cake to finish. A Tyrrell's wine is chosen for each.
Chris introduces each wine as it's poured. The whole restaurant is given over to the dinner and you sit at your own table, overlooking the Pacific.
See below for the menu.
Canapés
Freshly shucked rock oyster. Tempura zucchini flower, ricotta, peas and mint
Wine pairing: Tyrrell's Blanc de Blancs 2018
Blanc de Blancs 2018. Chardonnay, made the traditional way and left on lees for years before disgorging. Tyrrell's makes very little of it.
Starter
Twice-baked spanner crab soufflé, Thermidor sauce
Wine pairing: Tyrrell's Vat 1 Semillon 2021
Vat 1 Semillon. The Hunter's signature white and Australia's most awarded. Picked early, bottled without oak and aged before release. Lemon and lanolin now, toast and honey with time.
Main
Poached blue eye trevalla, hollandaise
Wine pairing: Tyrrell's Vat 47 Chardonnay 2022
Vat 47 Chardonnay 2022. From vines planted in 1968, the first commercial Chardonnay released in Australia. Made in the Hunter style, fine and restrained rather than rich.
Dessert
Aged English cheddar, stout and walnut cake, red onion jam
Wine pairing: Tyrrell's Vat 9 Shiraz 2024
Vat 9 Shiraz 2024. Hunter Shiraz from the family's old vineyards, the oldest planted in 1918. Medium-bodied and savoury, made for the table.
The details:
Wednesday 28 October
6:30pm
$189 a person
Canapés on arrival, three courses, four Tyrrell's wines
Prepaid at booking. Seats are limited.