New South Wales Bailliage
Cancel any unimportant diary entries because this is going to be a standout function!
We are absolutely delighted to have secured exclusive access to Blanca Bar and Dining, Bondi Beach on Monday 4 March for what promises to be an exceptional meal filled with interest and surprises.
Chef Patron, Samuel Cole is designing a meal that will encompass his current thinking about changes to his seasonal menu. Samuel will also match the food with wines sourced especially for the night. He is constantly designing new dishes for his menus and has generously agreed to share his current thinking as he works towards his new Autumn menu. On the night we will have the opportunity to taste these new dishes 'ahead of the pack'. Samuel will take our feedback into account prior to finalising his Autumn menu.
And what dishes! Scallop Sashimi & Cured Salmon | Australian Lobster Roll | Xo Mahi-Mahi | Spiced Duck Breast and Truffle Blanca-Misu. Each dish has a complexity of ingredients, flavours and textures that will stimulate the palate and I am sure will also encourage conversation on the night.
On arrival you will be welcomed by Kaisa, Blanca's front of house manager, and be invited to sample a selection of skewered Sashimi, Cured Wagyu Beef and Vegies in Sesame leafs dressed with kombu soy and dill oil.
On the night we will have exclusive use of the restaurant. WE control the noise and we can even turn off the background music!
Blanca is easily accessible by public transport - take the 279 or 333 Bus from Bondi Junction Station.
To thank those who have renewed their Membership we are offering
the night to Members and their partner/first guest at cost.
Date: Monday 4 March
Time: 6:30 pm for 7 pm - 11:00 pm
75-79 HALL STREET
Bondi Beach, NSW 2026 Australia
Cost $150 for Members and First Guest. $160 for extra Guests
Read a sneak preview of Blanca Restaurant
In preparation of our next Chaine dinner in March, our Intrepid Conseiller Gastronomique Dennis Mather, with his able sidekicks went to check out Blanca for our Member’s benefit. Here is his glowing report.
"Mr Grumpy is back from his Christmas break and visited again one of his exiting discoveries last year. Blanca restaurant which nestles in one of the newer commercial zones in Bondi under the Adina hotel has a truly unique product, which thrills the palate has done so consistently on each of our previous visits.
Chef/owners Sam Cole and Tomi Björck have designed a menu which reflects their experience in kitchens as diverse as Finish, Mediterranean and Japanese. They have also selected wines for the wine list which truly enhance the diverse and complex flavours of his food.
We didn’t get pics of everything we ate on the night - we just got too involved in eating the food.
There was no space for desert – sadly!
Wines on the in night included a fantastically delicate Alsatian Pinot Blanc – a grape variety which you rarely see here, and it was a perfect match with the oysters. Yes, it had some residual sugar, but with the earlier courses (mostly uncooked fish prepared in various ways) it complimented harmoniously.
Then a Rhone GSM. We were looking for a red that would not dominate and completely overpower the food. This wine filled the brief splendidly, as did the Italian Sangiovese which followed
The staff are a happy mob of ‘kids’ from the countries mentioned above and more. They are attentive, competent and knowledgeable when it comes to the food and wine being presented.
The main photograph features Chef Sam on the left next to his mum Susan Middleton with the National Echanson John Studdert and NSW Bailly Sam Giddings".
We can't wait for our Chaine dinner at Blanca.
Click on images below for details of the delicious dishes.