Pinot Wine Dinner

Wine extraordinaire and owner of Melbourne’s Armadale Cellars Phil Hude and Catherine Alapont from Maritime Estate will head north on Tuesday 20 April to join Absynthe’s Meyjitte Boughenout in Surfers Paradise to create a six course Pinot degustation dining experience.

The evening is an opportunity to indulge in an entire evening dedicated to the appreciation of Pinot wines and experience spectacular food. Phil and Catherine will be on hand to share their knowledge, expertise and  passion for pinot wines. Bookings are essential and tickets are $145pp all inclusive.

MENU
Soft Green Olive & Vanilla Crouton

NV Devaux Blanc de Noirs

White Asparagus Custard, Smoked Salmon Granite

2007 Tieffenbrunner Pinot Blanco

Ricotta Gnocchi, Steamed Yabbies & Jerusalem Artichoke

2008 Amisfield Pinot Rose

Quail Ballotine, Raspberry Glaze & Traces of Chocolate

2005 Maritime Estate Pinot Noir

Braised Lamb Shank, Mushroom Raviolo

2007 Stefano Lubiana Estate Pinot Noir

Mini Chocolate Fondant, Cherry Ice-Cream

2008 Rockburn Pinot Noir

Remember, bookings are essential so get in early! To book a table phone Absynthe Restaurant on +61 7 5504 6466 or email becomeaddicted@absynthe.com.au

Image: Phil Hude of Armadale Cellars

Beetroot Salad Recipe

Serves 4

• 2 Tablespoons of 50 year-old balsamic vinegar
• 1 Tablespoon of leatherwood honey
• 1 shallot
• Olive oil
• Bayleaf
• Cracked pepper
• Red wine vinegar
• Rock salt
• 2 large beetroots

Procedure

1. Cook the beetroot in water with the bayleaf, red wine vinegar, rock salt and cracked black pepper.

2. Set aside to cool down.

3. Peel and slice the beetroot, marinate overnight with olive oil, diced shallot, honey and balsamic vinegar.

4. Served at Absynthe Restaurant with fetta cheese and confit tomato.

Recommended wine – Any wine from the Loire Valley

Valentines Day Menu

The Valentines Day Menu has been served! If you were planning a romantic dinner for two this Valentines Day, then Absynthe Restaurant is the place to be. For $225 per person, Abysnthe includes four courses plus wine and a dining experience to be remembered! Check out the menu below;

Valentine’s Day at Absynthe

A Journey into Taste

The Garden

Beetroot Salad, Fetta, Caramelized Macadamia Nuts

2008 Open House Sauvignon Blanc – Marlborough, New Zealand

The River

Lightly Cured Ocean Trout,

White Chocolate & Salmon Roe Cannelloni

2006 Protero Gumeracha Chardonnay – Adelaide Hills, South Australia

The Farm

Free Range Steamed Chicken Breast Wrapped in Pancetta,

Goat’s Cheese Polenta & Asparagus

2006 Solomon Estate Shiraz Cabernet Merlot – Norwood, South Australia

Or The Ocean

Pan-Fried Barramundi, Saffron Potatoes & Lobster Bisque

2004 Solomon Estate Riesling – Undhof, Austria

Sweet Start

Champagne Sorbet

Sweet Heaven

Baked Chocolate Fondant, Berry Sorbet

2005 Grande Maison Cuvee des Anges – Monbazillac, France

Remember, bookings are essential so get in early! To book at table phone Absynthe Restaurant on +61 7 5504 6466 or email becomeaddicted@absynthe.com.au

Valentines Day

For a romantic evening that is sure to please, Absynthe is the place to be this Valentines Day!

For $225 per person, Absynthe Restaurant will include four courses and a glass of wine on arrival.

For more information or to book a table, please phone us on +61 7 5504 6466.

P.S. Watch this space for the Valentines Menu which is out soon!

Bubble on Cove NOW OPEN

Meyjitte Bougenought of Absynthe Restaurant has added a third business to his name with the opening of Bubbles on Cove, a European styled bottle shop/winebar at Sanctuary Cove.

Bubbles on Cove is a unique space created for patrons to purchase wine at competitive bottle shop prices with the added bonus and option to stay and enjoy their drinks in house at no extra cost. A light tapas menu is available at the in-house bar as well as an extensive range of award winning local Witches Chase Cheeses from Mount Tambourine.

Click HERE to read more.

Melbourne Cup Lunch Menu

The Melbourne Cup lunch menu has been decided! For $155 per person, the lunch includes the following:

To begin with...

Absynthe's Signature Cocktail - Sorbet infused with coriander, ginger, lime & Absynthe - then topped with light bubbly champagne.

The Soft Green Olive - A rare technique that fuses a variation of olives together and is encased in an edible bubble.

Red Radish with Blue Swimmer Crab

Entree

Lightly Cured Ocean Trout, Beetroot Raviolo & Goats Cheese

2008 Maritime Pinot Gris, Gippsland, VIC

Mains

Steamed Free-Range Chicken, Truffled Polenta & Smoked Tomatoes with 2007 Moondarra Castlefield Pinot Noir, Gippsland, VIC

OR

Pan Fried Wild Barramundi, Saffron Potato & Lobster Bisque with 2008 Narkoojie Lily Grace Chardonnay, Gippsland, VIC

Dessert

Warm Chocolate Fondant with Red Berry Marmalade & Red Berry Sorbet with 2008 Torbreck, The Bothie, Barossa Valley, S.A

To make a booking please contact Absynthe on (07) 5504 6466