Grey Goose Taste by Appointment at Papa Goose

Gastrology recently attended Taste By Appointment - an exclusive dining experience hosted by Grey Goose.

Charismatically hosted by Grey Goose's Ambassador, Andy Wren, the evening involved carefully paired selections of dishes and cocktails designed to awaken the senses and uncover our own unique preferences for certain flavours. 

Located on bustling Flinders Lane, the venue for this sensory exploration was Papa Goose. This chique, casual space and skilful, contemporary British cuisine courtesy by Chef Neale White did not disappoint.

To start we sampled an Amuse bouche plate of "sweet, sour & bitter".

Sweet: Scallop sashimi, granny smith apple, cucumber, mint
The scallop was beautifully fresh and naturally sweet, pairing well with the granny smith apple, cucumber and refreshing mint - an immediately gratifying, decidedly sweet combination of flavours.

Sour: Scallop ceviche, lime, rosemary, radish, finger lime caviar
The ceviche was a wonderful mélange of texture and carefully balanced acidity. The scallops were embellished with tangy lime, while the radish provided freshness and an enlivening counterpoint.

Bitter: Smoked scallop, walnut, endive, witlof, pear
The Smoked scallop, walnut, endive, witlof, pear was a masterclass in the controlled use of bitterness. Fresh, fragrant and light, with a perfect application of bitterness from the endive adding depth and complexity.

Paired with: Grey Goose Le Fizz
Grey Goose vodka served chilled with St-Germain elderflower liqueur, freshly squeezed lime juice and soda water. A delicious alternative to Prosecco, this uniquely balanced cocktail used soft, floral elderflower and refreshing lime to highlight the smooth, rounded taste of Grey Goose Vodka.

Main: Braised oxtail, Wagyu rump, caramelised onions, parmesan cream, baby king oyster mushrooms and black truffle

The moreish rich, buttery oxtail and medium rare, tender rump matched exceptionally well with the umami laden caramelised onions and baby king oyster mushrooms. Combined with the parmesan cream and heady shavings of black truffle, this dish was an impeccably conducted symphony of flavours.

Paired with: Dry-aged wagyu bresaola, thyme and tomato infused Grey Goose Vodka Old Fashioned

This cocktail was inspiring and like no other cocktail we have ever tasted. The meaty scent of wagyu bresaola wafted out of this savoury, velvety cocktail. With an almost soup like quality, this cocktail provided a wonderfully unique and delicious accompaniment to the rich beef course.

Dessert: Roasted pear, parsnip, hazelnut, thyme, vanilla

This dessert was indulgent perfection. Flawlessly textured with a multitude of subtle flavours – Melt in your mouth roasted pear, crispy parsnip, hazelnut, thyme and velvety vanilla ice cream which danced on the palate.

Paired with: Greg Goose la poire - Grey Goose vodka with a crisp smooth taste and the freshness of an Anjou pear

The perfumed aroma of Grey Goose La Poire was intoxicating. Crafted with Anjou pears, this vodka echoed the roasted pears in the dessert. This vodka is a must try if you can get your hands on it.

Each course was delightfully balanced and well executed, and paired exceptionally well with the elegant Grey Goose cocktails.

With Andy Wren's guidance, this fascinating journey through the worlds of sweet, sour, bitter, salty and umami led us to some interesting realisations about our own individual senses of taste. Empowered with this knowledge, the night culminated in us ordering up bespoke cocktails which were tailored specifically to our own individual flavour preferences by expert mixologists and the results, as with everything else on this night, were stunning.

Location: 91 Flinders Ln, Melbourne
Phone: (03) 9077 8117
Cuisine: Modern British
Link: papagoose.com.au