with Katie MacAulay
6.45pm for 7.00pm start Wednesday 4th September 2019
Lysses House Hotel, 51 High St, Fareham, PO16 7BQ
The evening will consist of a tasting of Robert Oatley (and Hancock and Hancock) wines presented by Katie MacAulay, the newly appointed Business Development Manager for Robert Oatley Vineyards in the UK.
Chef Clive Wright from Lysses House Hotel has also prepared a set menu for the evening for those who might want to dine straight after the tasting, If you wish to book a table please contact Lysses House Hotel T: 01329 822622. Menu below.
Robert Oatley Vineyards, was founded by wine industry legend Bob Oatley in 2006, and now has vineyards in Western Australia, South Australia, New South Wales and Victoria. Sadly Bob Oatley died in January 2016 but his son Sandy has taken the helm and the company remains in safe hands. He is ably assisted by Chris Hancock, the Deputy Executive Chairman who has been working for Robert Oatley for 40 years, and the Director of Winemaking, Larry Cherubino.
Wines for tasting:
Hancock and Hancock Fiano, McLaren Vale
Robert Oatley Finisterre Chardonnay, Margaret River
Robert Oatley The Pennant Chardonnay, Margaret River
Robert Oatley Signature Series Pinot Noir
Robert Oatley Signature Series G-18 Grenache
Hancock and Hancock Cabernet Sauvignon / Touriga Nacional, McLaren Vale
Robert Oatley Finisterre Syrah, Great Southern
Robert Oatley The Pennant Cabernet Sauvignon , Frankland River
A big thank you to Katie for coming an showing us these fantastic wines. There was some great feedback from our customers. The two most popular wines of the evening were the Margaret River The Pennant Chardonnay and the Frankland River Pennant Cabernet Sauvignon.
King prawns pan fried with shallots, garlic and herbs served with a zingy avocado dip
A pumpkin and Granny Smith apple soup served with crispy croutons
Pan fried mushrooms, red onion and snow peas bound with a tarragon scented cream sauce served with lightly toasted brioche
Rump of lamb marinaded with fennel seeds, cloves, garlic and rosemary roasted until pink served with curly kale, sweet potato mash and a sauce made from the cooking juices
Barramundi fillet pan fried and served with a roasted pepper, olives and sun blush tomato salad, drizzled with a basil pesto
Chicken Parmigiana with ham and Parmesan cheese served with roasted crushed new potatoes, green beans and a rich tomato sauce
Served with a selection of vegetables
A mango and passion fruit tart served with a raspberry and vanilla sauce
A meringue pavlova with whipped cream and fruits topped with toasted flaked almonds
A coffee flavoured pannacotta served with a classic Lamington chocolate and coconut sponge
Coffee and Petit fours
If you have an allergy or special dietary requirement please speak to a member of Lysses House Hotel staff before placing your order.