Our 2019 Gala induction evening was “A Night to Remember” held in Perth’s oldest (one of Australia’s too) most established private clubs started early in 19th century.

Our theme reflected one of the most notable, tragic events that happened on the night of April 14, 1912. The menu was a selection of courses served in the first-class dining room on that fateful night aboard RMS Titanic. Our event was a great success celebrating our continually developing Bailliage and its growing membership.

Of the 57 attendees, 18 members, including two promotions, were sworn-in by our guest of honour Bailli Délégué Norm Harrison, who is a Member of the Conseil Magistral. The induction party included Chancelier Sam Giddings, Argentier Bill Munro, Conseiller Gastronomique Dennis Mather, Échanson John Studdert, and Serena Harrison-North, Bailli of South Australia. Inductees included eight Dames de la Chaîne, five Chevaliers and three professional members (two winemakers and a sommelier) adding to the increasing diversity in our membership.

Échanson John Studdert led the induction of 10 new members of the Ordre Mondial des Gourmets Dégustateurs (OMGD) following the successful implementation of our new OMGD events programme.

In the quadrangle garden we enjoyed the exquisite champagne served on that fateful night: a Heidsieck & Co Monopole “Blue Top” with oysters à la russe complemented and spectacularly enhanced with vodka, lemon and horseradish. With the setting sun providing a magnificent backdrop as twilight descended fortunately no icebergs were in evidence!

An official boarding pass issued to all ‘passengers’ prior to the event set out the menu and paired wines. All had been chosen to mirror the decadence and maritime traditions at the time.

Chef Clayton Green sourced local ingredients and wines to match as closely as possible this unique menu. His creativity was employed to the full. The consommé was delightfully presented on a warm summer evening followed by a delicate and aptly-sourced Atlantic salmon. The perfectly-prepared filet mignon was exquisite, accompanied by favourites rarely available at the time. A hedonistic trio of desserts followed to complete our indulgence.

Service was exceptional and combined with the atmosphere of the venue reminiscent of the era, albeit without portholes and a swaying chilling ocean beneath our feet.

Bailli Thurston Saulsman acknowledged members of our National Council for their participation. He congratulated and thanked new and existing members for their support of special, unique events alluding to those planned for the coming 12 months.

Finally, Chef Clayton was then asked to present his staff. All were given a resounding show of appreciation for an evening meticulously and tastefully delivered.

Vive la Chaîne!

Keith Swailes, Vice-Chargé de Presse
and
Sande Saulsman, Vice-Chancelier