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WA Museum Boola Bardip

 

An aquatic theme underlined our unique venue and menu for a spring repast in Western Australia’s recently renovated state museum. The museum’s Aboriginal name, Boola Bardip, translates to mean ‘Many Stories’ and there was much evidence of this in the showcased exhibits around the seven tables in the voluminous Hackett Hall.

Towering above us all was a 24m skeleton of ‘Otto’ a Blue Whale, an example of the largest creature to have ever existed, enhanced and captivated by blue lighting above and a menu below focusing on delicacies from the seas, rivers and oceans.

The evening commenced with champagne to accompany a trio of oysters served as canapés which were much sought after due to their magnificent contrasts

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Oysters Natural

Oysters Kilpatrick

Oysters Rockefeller

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After a welcome to a number of new guests and members by the Bailli the toast to the Chaine and our values was given by yours truly as Vice-Charge de Presse.

Our First Entree was a much-anticipated delicacy of Red Caviar from Ocean Tasmanian Salmon, similar in taste and size as that produced by the Osetra sturgeon. Chilled Beluga Vodka made it an authentic ‘Russian’ experience as the caviar’s unique taste and size caused them to pop in our mouths. Many stories of members experiences of exclusive caviars in different settings, many from times of olde, also ‘popped’ up in table discussions.

Ocean specialities then followed before a tantalising desert and accompanying complex botrytis style dessert wine.

 

Second Entrée

Grilled Abrolhos Islands Scallops

Cucumber, Yuzu beurre blanc, parsley oil, puffed black rice

Leeuwin Art Series Riesling, Margaret River

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Main Course

Crispy skinned Barramundi

Baked scallions, hazelnut butter, sea vegetables, Ponzu

Fire Gulley Cabernet Merlot, Margaret River

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Desert Course

Strawberry Mille Feuille

Quinoa ice cream, pistachio butter, white chocolate crumb

De Bortoli, Noble One 

 

The evening had a feeling of an elegant epoch, with Otto having been washed ashore nearby in 1897 and a museum originally from a similar era, now both beautifully restored and presented for us to luxuriate in culinary heaven beneath.

 

Vive la Chaine

Keith Swailes, VCdP