Moët & Chandon degustation dinner @ The Meat & Wine Co

Gastrology bloggers dined courtesy of The Meat & Wine Co.

Gastrology recently enjoyed a four course menu exclusively prepared by The Meat & Wine Co’s Head Chef, Peter Popow. Each dish featured Moët Imperial Champagne as the key ingredient

Located in the heritage listed bank site, the space has a moody ambience and a brilliant vibe.

6+ Wagyu bresaola, watermelon, crunchy quinoa and goats cheese clusters, nasturtium, borage, Moët Imperial vinaigrette

Matched with: Moët et Chandon Rosé Imperial

The air-dried wagyu bresaola was excellent. Possessing a richness that had been further enhanced by the flavours of the luxurious goats cheese and balanced by the slight tartness of the watermelon.

Seared scallop, black trompettes, grilled ocean trout, snow pea sprouts, puffed trout skin, Moët Imperial beurre blanc, creamed cabbage

Matched with: Cape Mentelle Chardonnay

Both the scallop and the trout were perfectly seared and retained their natural delicate texture. The creamed cabbage worked well in place of the more customary cauliflower puree and provided a light sweetness to the dish while the black trompettes added a rich earthy note.

Grilled veal fillet, Moët Imperial braised veal cheek, cauliflower purée, tarragon and caper jus, salt crusted baby patron baked potatoes

Matched with: Terrazas Malbec

The veal was the perfect example of a straightforward dish done well. Served medium-rare, the veal fillet was well seasoned and retained a juicy, tender consistency throughout. The braised veal cheek had a beautiful melt-in-your-mouth texture and had lovely depth of flavour. However, it was the pairing of the moreish salt crusted potatoes with tarragon and caper jus that transformed a potentially run-of-the-mill dish into a memorable one.

Green apple & Moët Imperial sorbet, butternut pumpkin white chocolate mousse, pistachio biscotti crumb, rockmelon cress

Matched with: Cloudy Bay Late Harvest Riesling

The delicious green apple and Moët imperial sorbet harmonised impeccably with the biscuit-like pistachio biscotti crumble, light butternut pumpkin white chocolate mousse and rockmelon cress.