The Escarpment new release lunch is going swimmingly darling. Larry McKenna is in full and fine voice on his latest babies – and they are indeed special – and Greeny is a-fluster watching every morsel of food plated.
The dining room is emitting that wonderful energy you feel when things are smooth; service is spot on (not rushed or forced), the dance between the front-of-house and kitchen teams is in step (yesterday both wanted to be the male!), the music is just right, and, it’s cozy but not too. Days like this make the business all that more enjoyable – and it’s only lunch time!
Greeny has gone with a very earthy range of dishes for the Escarpment menu – wonderfully creative antipasti, corned beef and root vergetables, finished off with a collection of the most beautiful French cheeses (yippee. We can now buy them unpasteurized – more on this is future blogs ).
We’ve known Larry for many years and have always admired his absolutely fascist-like approach to quality (but always delivered in that g’day mate sort of way … don’t be duped!) and it shows year-after-year in his releases. Some vintages may be better than others for reasons out of a winemaker’s control but you can never doubt the relative quality of what is in a McKenna bottle.
Maybe I can convince our Wine Man Wong to review the wines poured today in our next blog.
Graduation season is upon us and dinner is fully booked. It is a special time for Arbis as we get the chance to introduce a new generation to the place and it’s secrets, especially the wine cellar and the concept of enjoying alcohol with food (one of our crusades!).
Vive la table!