Becasse Degustation

Michael and I had dinner at Becasse last night – degustation menu with wine pairings.  Menu and commentary below.

Canape
(puff pastry coin, olive tapenade, tomato confit, marscapone cream)

Salad of baby beetroot ad Hindmarsh goat cheese with mulled wine gel and hazelnut crostini
2007 Stefano Lubiana “Alfresco” Reisling, Granton

Confit yellowfin tuna and king prawns with green apple and lemongrass sorbet, soy and sesame
2007 Laurenz V Singing, Gruner Veltliner, Kamptal

Seared swordfish and squid with fennel puree, lemon verbena, fennel and olive vinaigrette
2007 Shaw and Smith M3 Chardonnay, Adelaide Hills

Terrine du pays Basque with sherry gel, smoked apple preserve and crisp jamon ficelle
2006 Paradigm Hill Pinot Noir, Morington Peninsula

Roast hiramasa kingfish with aubergine puree, crisp cannellone of mushrooms, turnips
2005 Poderi Colla, Nebbiolo d’Alba DOC, Piemonte

Roast loin of Kurobuta pork with stuffed trotter, confit celeriac and Savoy cabbage, olive oil potatoe puree and Modena jus
2006 Olivier Jullien, Les Etats D’ame du Mas Jullien. Languedoc

Honey panna cotta with rockmelon and lavender granita

Citrus baba au rhum with Honey Murcott mandarin, basil ice cream
2007 Mt. Horrocks Cordon Cut Riesling, Clare Valley

Highlights include the roast hiramasu kingfish and Kurobuta pork, though the wines were the real stars of the show in my view.  I loved each of the first 4 wines and the Languedoc Shiraz-Grenache.  Despite my continued efforts, I have yet to find a dessert wine to really wow me, but if I never find one it won’t be for lack of trying.

Michael and I agree Tetsuya’s is certainly better food, but the food at Becasse was undeniably good and the wines were, at times, even better.  Also, it’s nice not to have to make a booking months in advance.