To celebrate, or in so many ways give thanks for, a COVID free WA in 2020 we held a black-tie end of year cocktail party in one of Perth’s most exclusive and exquisite locations. With views into the sunset over the Swan River and our recently completed magnificent, multi-awarded and increasingly iconic OPTUS stadium nearby, almost seventy members and guests were treated to a wonderful finale for what has been a unique year for all.
The evening began with a Blanc de Blanc sparkling wine, naturally, in a specially reserved section of the Crystal Lounge, the Executive Lounge with the most expansive views over the Swan and estuary beyond. The early summer weather obliged with clear skies, a balmy breeze and a trademark orange sunset which was observed from our twelfth-floor balcony.
Bailli Thurston Saulsman gave a summary of our 2020 events followed by an introduction to special guests and welcomed new and returning members. Committee members were also given a quick opportunity to explain their roles as we look forward to an ever more exciting and creative year ahead.
Wines for the night were sponsored and provided by Plantagenet Wines, from Mount Barker and the first vineyard in the Great Southern Wine Region some 400km away. Luke Eckersley explained the composure and history of the wines in much detail. The area is most famous for its Riesling varieties but also Cabernet Sauvignon and Chardonnay are highly prized.
Executive Chef Sean Marco then presented and expounded on the ten canapes that had been meticulously created and prepared for the evening, eight of which were savoury in nature with two dessert temptations. Inspiration for a number of these was taken from the exclusive restaurants forming part of the Crown Resort such as the Nobu, Silks and Rockpool Grill restaurants.
Our ten extraordinary canapes were:
1. Ocean trout, miso mirin egg yolk and crispy skin
2. Ocean temari, oscietra with organic soy
3. Crisp rice, goose liver, quince and green peach
4. Wagyu short rib, gochujang adobo, fermented cucumber and shallot
5. Fresh scallop taco, yuzu, jalapeno, aji verde
6. Pressed Fremantle octopus, pork belly, black pudding with apple puree
7. WA Rock Lobster netted spring roll – sweet and sour sauce
8. Onion tatin, soubise cream with British cheddar
9. Blueberry, rye pastry and white chocolate
10. Coffee, banana and salted caramel club sandwich
To complete the evening a special surprise, and demonstration, in the art of Sabrage completed the evening. Performed by Bailli Thurston and accompanied by Vice-Chancelier Sande opened a bottle of champagne on the balcony, completed with a specially acquired Sabrage sword, with flair and gusto admired by all.
Vive la Chaine
Keith Swailes, VCdP