For our first full event of 2021, and as we continued to enjoy a basically COVID free community in WA, our cooling autumn climate was a perfect scene for a Diner Amical in the warm and sensual surrounds of the Petite Mort restaurant in Subiaco. 

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The restaurant’s walls are adorned by a tantalizing array of art that appears to be inspired by the swinging sixties and all that spawned thereafter. This set the scene for the evening, and after all Petite Mort, literally Little Death, is French slang for (food) orgasm. It is within this theme that we describe the evening. 

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We all had our small death that night from overloaded gastronomical delight, taste bud arousal and of course one of the greatest aphrodisiacs of all – outstanding wine. But it was the final deathly blow by chocolate that sealed our fate.

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The event was designed to celebrate the upcoming World Chaine Day on 25th April.  The evening started on an exceptional note with Pol Roger NV Champagne which was a prelude to the gastronomic arousals of the night ahead.

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Canapes

Pol Roger NV Champagne

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First Course

Crab Bisque, Buttered Brioche & Poached Lobster folded through Vanilla Mayonnaise

Flor Marché Wilyabrup Sauvignon Blanc

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Second Course

Cannelloni of Mushroom, Rocket & Pumpkin Porcini Cream Reduction, Twice Baked Chip & Shimeji Sauce

2019 Kumeu New Zealand Chardonnay

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Cleanser

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Third Course

Black Onyx + 5 Beef Fla, 24 Hour Braised Brisket, Whipped Potato Cylinder & Oyster Emulsion

2017 Veronique Barossa Valley ‘Foundation Shiraz’

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Fourth Course

Wagin Quail Breast & Leg, Celeriac Puree, Scotch Quail Egg, Prune Jus & Chicken Skin Wafer

2019 Avant Garde ‘Grenade Plot’ Pemberton Pinot Noir

 

Pre-Dessert

 

Dessert

Death by Chocolate

Pedro Ximenez NV Swan Valley Solera

 

Our first course was Crab Bisque accompanied by a Margaret River Sauvignon Blanc, which was sweeter than usual but was magnificently paired with the crab bisque having beaten a Chardonnay in the preliminary tastings. A second delectable course of Cannelloni of Mushroom accompanied by a 2019 New Zealand Chardonnay was so delicate our Vice-Chancelier threatened to become vegetarian, but this added  to our developing mortifying trance of enjoyment.

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As we took a break and a cleansing pause a true interlude emerged as we were entertained by two young artists with the Western Australian Opera who sang from a recent production of the Barber of Seville. The atmosphere this created was truly special.

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Upon recovering from our operatic coma, the third course of Black Onyx Beef Flank was served along with a South Australian Shiraz was a firm favourite of the evening, delightfully presented and executed.

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With our demise reaching its nadir a fourth course of Wagin Quail Breast along with Pinot Noir from our Tall Timbers region of Western Australia was served to further anaesthetize us before our final downfall. Our senses of taste were building to an ecstatic crescendo by this time.

Awaiting our fatal blow we were kept barely alive with a Pre-Dessert before the ultimate coup of Death by Chocolate, accompanied by our final poison - a delightful desert wine from our own nearby Swan Valley.

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Members were so enchanted with the cuisine that there was no clear favourite dish for the night, all were favoured by different groups or personalities, and individuals’ prefernces tended to be determined by one’s own interpretation of their Joie de Vivre.

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With life and spirit back in our veins we completed a most delightful evening with Bailli Thurston expressing our thanks to Chef Todd and the staff of the restaurant, once they had emerged from the scenes of operatic wonder and redemption probably not seen in their restaurant before.

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I trust all have enjoyed this somewhat colourful, and perhaps unusual, description of the evening’s atmosphere. After all – C’est la vie.

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Vive la Chaine, 

VCdP