2014 M53 Shiraz release dinners

2014 M53 Shiraz release dinner at A Heresford Beefstouw

 

We would love to invite you to come and celebrate with us as we launch the release of our iconic 2014 M53 Shiraz.

We are celebrating this release with an amazing five course dinner at A Heresford Beefstouw matched with Oliver’s Taranga premium wines.  The main course includes the 100g, 100 day dry aged beef fillet served with our iconic 2014 M53 Shiraz. A match made in heaven.

We have two dinners currently. Don’t worry Sydney we have you covered later in the year.

We would love to see as many as we can. Please take advantage of the early bird ticket special.  If you are unable to attend this time, we have allocated more than enough M53 Shiraz to go around to our mail order subscribers.

Stay tuned for our upcoming pre release purchase opportunities.

TICKETS

$150 per person, all inclusive
($140 early bird tickets before 16/4/2018)

Click here to purchase Adelaide tickets>

Click here to purchase Melboune tickets>

Adelaide location > 143 Hutt St, Adelaide SA 5000

Melbourne location > 22 Duckboard Place VIC 3000

 A HEREFORD BEEFSTOUW MENU (ADELAIDE)

3rd May

CANAPÉS
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Light rye crouton, cured beef, apple gel, crème fraiche & dill, linseed cracker, kingfish sashimi, black caviar, crème fraiche & red pepper.
Matched with our 2016 The Hunt for Mrs Oliver, Fiano Méthode Traditionelle

FIRST ENTRÉE
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Confit ocean trout, pickled cucumber, lemon gel, radish & sea blite.
Matched with our 2017 Vermentino & Fiano

SECOND ENTRÉE
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Dry aged mutton, beetroot, charred onion, vegetable ash & red wine jus.
Matched with our 2016 Tempranillo and 2016 Grenache

MAIN
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100g Beef Fillet cooked medium served with mushroom, confit garlic, sage & duck fat potato.
Matched with our 2016 Shiraz, and star of the night 2014 M53 Shiraz

DESSERT
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Chocolate ice cream sandwich: tempered dark chocolate, salted caramel, chocolate ice-cream, honeyed macadamias, marigold/viola.
Matched with our 2017 ‘Chica’ Mencia Rose

 

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A HEREFORD BEEFSTOUW – MELBOURNE

THURSDAY 10th MAY

CANAPES

Dry aged Beef tartar, quail egg yolk, sour dough crisp

Cured salmon, shallot butter, mustard dressing, watercress and rye bread crisp   

ENTRÉE 1

King fish Soy and ginger cured, sweet corn, chilli, flying fish roe, crisp squid, squid ink sauce

ENTRÉE 2

Dry aged Lamb, beetroot and horseradish puree, spiced puy lentils, pearl onions and red wine jus   

MAIN COURSE

Beef fillet, butternut pumpkin, mixed mushrooms, creamed garlic potato and pepper sauce

DESSERT

Mocha chocolate tart, coffee cream, macadamia nut caramel, lavender ice cream

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