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Australia Duo of Dinners

Perth, July 20, 2015

Bailliage of Western Australia
The 'Ostentatious Offal' Dinner and a Dinner at Nobu for the delicate palate

July saw our very first dual-venue dinner at the Crown Resort involving circa 40 Chaîne members and guests at the Modo Mio and the Nobu.

Amanda Spencer-Teo, our Vice-Conseillier Gastronomique, took on a challenge, never attempted before, to organise two dinners on the same night and at the same time. Amazingly we all then met at a third venue for dessert. What a feat!

Realising that an offal-themed menu might not appeal to everyone Amanda arranged an alternative dinner at Perth’s premier Japanese restaurant, Nobu. The “Ostentatious Offal Dinner” at Crown’s Modo Mio was organised by Vice-Chancelier Melvin Yeo.

Special thanks go to the Crown's Executive Chef, Maître Rôtisseur Ralf Vogt, and Executive Sous Chef, Officier Maître Rôtisseur Sean Marco, for making our vision a reality despite the logistical challenges at a busy venue.

Much appreciation is also due to Officier Maître Restaurateur Stanley Yeap who looked after us so well. His selection of wines to complement each course was inspired.

I hope you enjoy reading the report of each dinner from the unique perspective of a member who attended that particular dinner.

J'aime les abats - déchets non! (I love offal, but not waste)

Melvin Yeo

The Ostentatious Offal Dinner
by Bill Munro, Argentier

Offal as the theme was certainly an opportunity to extend the palate and explore different foods so dear to the Chaîne. What to expect?  Traditional kidneys on toast or carving our way through hearts, lungs liver, spleens and other sundry internal organs like a forensic scientist?

Such a dinner, offal in an haute cuisine style, was a dream of Vice-Chancelier Melvin Yeo. It came into being with Crown’s Executive Sous Chef, Officier Rôtisseur Sean Marco’s support as well as Bailli Regional Wayne Teo and Crown's Executive Chef, Maître Rôtisseur Ralf Vogt’s enthusiasm. Ralf and Sean created the menu after several months experimenting with selected offal products.


Crispy brains in panko, sauce gribiche

Josmeyer ‘Fromenteau’ Pinot Gris (Alsace, France)

Roasted sweetbread, morels, fêves, crème fraiche, truffles
Vasse Felix Chardonnay (Margaret River, Western Australia)

Sauté of goose liver, smoked mashed potato, streaky bacon
grilled onions, apple, Calvados

Delas Frères ‘Saint Esprit’ Rouge (Côtes du Rhône, France)

Pan-fried heart, crispy lamb’s tongue, charred brocolini, garlic purée
Juniper Estate Cabernet Sauvignon (Margaret River, Western Australia)

New-style steak and veal kidney pudding
sherry vinegar, shallots, Dijon mustard

Leeuwin Estate ‘Prelude’ Cabernet Sauvignon Merlot (Margaret River, Western Australia)

We then met those who had dined at Nobu in La Vie Champagne lounge for desserts.

Strawberry cloud
Vanilla streusel
Tarragon-infused strawberries
White chocolate ice cream

Penfold’s Cellar Reserve Viognier (Barossa Valley, Australia)

We compared notes with the less adventurous and presented the Award of Participation to Chefs Ralf and Sean.

Did it extend my palate and appreciation of food? Yes. Congratulations to the Bailliage Officers for the idea and to the Crown Perth’s kitchen and service brigades for making it possible.

Nobu Dinner for the ‘delicate’ palate
by Sarah Danze, Dame de la Chaîne

Light-humouredly mocked for selecting the ‘boring’ dinner 17 enthusiastic Chaîne members and guests experiencing the Nobu event were anything but.

Champagne to start then into the seven courses with a bang!  The first course, my favourite, was the perfect palate sensation.

We agreed the other highlight was the beef tenderloin indeed tender, melting in the mouth.

Merriment peaked with a Hokusetsu Junmai Daiginjo sake. Despite its 16% alcohol content, its light, sweet taste was a little too easy to ingest.

A big thank you to Nobu Perth and the delightful, informative service brigade for a night to remember.


Salmon Nashi pear

Yellowtail Jalapeno

White fish new-style sashimi

Westerm Australia chestnut & spinach salad

Beef tenderloin with truffle teriyaki

Chef’s sushi selection

Miso soup



Pierro ‘LTC’ Semillon Sauvignon Blanc 2014
(Margaret River, Western Australia)

Fraser Gallop ‘Parterre’ Chardonnay 2013
(Margaret River, Western Australia)

Batista Pinot Noir 2010
Manjimup, Western Australia)

Hokusetsu Junmai Daiginjo