Well would you look at that! It’s been a year since my first invitation to the annual Australian netball Diamond’s dinner thanks to San Remo, and now we’re back to it again at a different location: The Vines function room inside Australia’s national wine centre on the corner of Hackney Road and North Terrace. The dinner menu was created by Adam Swanson, owner and head chef of Zucca so there was a lot to look forward to on the night!
Blue swimmer crab angel hair pasta with tomato broth and soft herbs
Savoury canoli’s filled with braised pork belly, scallop, apple and fennel
Crumbed and fried risoni pasta balls filled with wild mushroom and parmesan
Not that I didn’t have a chance to grab a bite or two from the canapes, but my stomach was still stuffed from my lunch stint at Burger Theory so I saved room for the main meals instead. But the savoury canoli with pork belly, scallop, apple and fennel sure sounded amazing!!
Once all guests had arrived and mingled for a short time, we all proceeded to our assigned seats and settled down for the meal ahead. I was sandwiched between Australian Netball Diamond players Madison Browne and Catherine Cox, both were really lovely and super friendly which made my night very comfortable and enjoyable, thank you! 😀
Bring on the feast!
Bread rolls, olive oil and balsamic vinegar, dukkah, medallion butter slices
We started off with this delightful pasta dish in a cup:
Baked torn lasagna sheets with tomato sugo, buffalo mozzaerella, basil and parmesan
Cute! Lots of good flavour, however it was a tad bit annoying to eat as I had to manoeuvre my arms around so the knife would ‘poke’ down into the cup to cut up the lasagne into bite sized pieces. That aside, a really nice starter and a nice touch with the basil giving the dish an extra kick!
A choice between the beef and chicken for our mains, my pick? Beef! 😛
Murrylands premium angus beef fillet, crisp gnocchi, golden shallots and red wine herb butter
This was huge; this alone would have fed me happily for the entire night! The gnocchi wasn’t crisp as was suggested on the menu but they were soft and addicting so no problems there :). The beef was a little too overdone for my liking but still really tender and flavourful especially when paired with the red wine herb butter. The medallion was slowly savoured throughout the meal with a small spread on each piece of meat.. yum!
Free range chicken, spring vegetables and preserved lemon risoni and charred asparagus
Garden fresh salad and steamed seasonal vegetables
A selection of fruits with mixed berry sorbet and pistachio biscotti
To end off, a refreshing and welcomed dessert!
What a meal! A fantastic effort by the team at San Remo for hosting the event, the night was super enjoyable with lots of friendly chit chat in a casual and relaxing environment. Thank you for the invitation and the kind hospitality!