Bread in Common, Kitchen
Fremantle
Charm & style

Overwhelming appreciation followed to recognise yet another eclectic event. Members lingered forgetting that this was a weekday but duties and commitments loomed the following morning. Nevertheless everyone had clearly enjoyed our first jeans and jumper event.

 

Keith Swailes

Vice Charge de Press

Bread wonderful bread. An anathema to Chaine events normally but tonight was special and it was essential ! The venue Bread in Common is situated within an 1898 heritage listed building and boasts two large wood fired bread ovens.

 

40 members and guests gathered for a specially prepared winter menu created by Head Chef Mr Chris Eales  and presented in the loft of the restaurant which was carefully reserved for the Chaine event. Guests came in jeans and jumpers of many colours and styles to add flavour and atmosphere to the evening.

 

Present on the tables were two types of freshly baked bread straight from the wood fired ovens served with oven smoked butter after an initial glass of Marchand and Burch sparkling wine from Burgundy.

 

Bailli Thurston Saulsman greeted everyone and explained the nature of the casual evening ahead. Thurston then introduced our guest of honour Lilian Khaw, Bailli Honoraire of Jakarta, Indonesia.

 

Three tantalising appetisers were served of scallop with lemon and taro, salmon mousse with roe and squid ink and slow cooked crumbed pork.. These were accompanied by a fresh and delightful Millbrook Vermentino from the Geographe Bay region south west of Perth near Margaret River.

 

Freshly prepared Whiting was then presented, which was the best Whiting I have personally encountered, accompanied by another Western Australian wine, Lillian Marsanne Rousanne, from the Tall Timbers Pemberton region which was beautifully paired with this fish.

Our main course consisted of beef sirloin accompanied by the most perfectly prepared roasted potatoes with rosemary and garlic cauliflower. Exquisitely tasteful miso beetroot cooked in coals accompanied this along with yet another wonderfully paired Western Australian pinot noir wine, this time from Denmark on the southern shores of our state.

 

Dessert of white chocolate with roasted quince, cider and yogurt was the perfect finish, especially when accompanied by yet another Western Australian Castle Rock Estate Muscat from the Porongorup region in the southern hills region of our extensive state.

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