Over 10 cases of wine and 760 fine dining meals were served at the Willow Tree Inn on Friday evening. The nine course degustation dinner coordinated by Maitre d Tim Muschamp and talented Head Chef Colin Selwood was a roaring success with the delicate divine meals matched by wines nominated by the Sommelier team the Stock Brothers.
Degustation is defined as a culinary term meaning a careful, appreciative tasting of various foods, focusing on the gustatory system, the senses, high culinary art and good company.
And the fine dining experience at the Willow Tree Inn certainly ticked all the boxes, as locals and guests kicked back and enjoyed the best in food wine and conversation.
Some of the stand out meals included a Chilled Watercress and Crayfish soup matched with a New Zealand sparkling Pinot Noir Chardonnay from Central Ontaga, a mouthwatering Carpaccio of Kingfish matched by the Stock Brothers own Riesling from their vineyard in Eden Valley, South Australia and Queensland Scallop and Black Sausage matched with a Archer Eagle Shiraz from Heathcote in Victoria.
Staff wore out there shoes, as the nine courses spread over five hours required a fresh setting and glass with each dish and new wine.
“Tonight I would like to thank Tim Muschamp who was the brainchild behind tonight’s dining experience, Colin Selwood and the talented cheffing team for their creations and all the staff who have worked tirelessly to make tonight the success it is,” concluded Charles Hanna in his thank you speech.