The Golden Ox invites you to join them on a culinary journey of the senses. A Wine Degustation Dinner will be held on Friday 29th June with Head Chef Peter Tzimas designing the five course menu around the freshest local produce and his team’s favourite cooking techniques, resulting in an innovative and unique dining experience.
A degustation is the careful, appreciative tasting of various foods, focusing on the gustatory system, the senses, high culinary art and good company. Usually consisting of five or more courses, it is accompanied by matching wines which complement each dish.
Referring to sampling an array of small dishes served one after the other, the term degustation also encompasses ideas like the savouring of food with all the senses, appreciation of ingredients and the chefs technical skills, and enjoying a fine dining experience with a group of friends.
A tasty journey into modern Australian cuisine, this degustation dinner will feature Hervey Bay saucer scallops, gold band snapper, timbale style mushrooms, prosciutto wrapped eye fillet and last but not least, a warm cherry chocolate tart.
Each course will be paired to perfection with magnificent wines including Moet & Chandon French Champagne to start, Terrazas Reserva Mabec from Argintina, Chandon Sparkling Shiraz and a selection of Cape Mentelle wines.
Hervey Bay Saucer Scallops with French Moet & Chandon Champagne
Gold Band Snapper with Cape Mentelle Sauvignon Blanc
Roasted Field Mushrooms with Cape Mentelle Cabernet Merlot
Prosciutto wrapped eye fillet with Terrazas Reserva Malbec from Argentina
Cherry Chocolate Tart with Chandon Pinot Noir Shiraz
At just $100 per person, this fabulous event will sell out quickly. Please book your seat or table by calling 3283 1833.