The Sweetwater Estate Lunch held on Saturday 18th May, 2019 was such a fantastic day. Thank you to all of our guests for coming along, we had an absolute blast!
We were joined by celebrity chef Michael Robinson who prepared a fabulous four course menu, which matched our wines perfectly. The day began with sparkling wine and canapés in the grounds.
Canapés consisted of Pate de Campagne, Chicken Liver Parfait, BBQ King Prawns with Miso and Buckwheat, BBQ Wagyu with Black Garlic and Sesame. Paired with Sparkling Dalliance 2008 and Sparkling Cardinal Shiraz.
First course; Smoked and Cured Kingfish, Jerusalem Artichoke, Nashi, Charred Onion. Paired with Sweetwater Semillon 2018.
Second course; Wild Harvest Venison, Beetroot, Endive, Pedro Ximenez. Paired with Sweetwater Shiraz 2006 and Sweetwater Shiraz 2017.
Third course ; Slow Cooked Wagyu Beef, Potato Mousseline, Persillade. Paired with Sweetwater Cabernet Sauvignon 2007 and Sweetwater Cabernet Sauvignon 2017.
Forth course; Dark Chocolate, Coconut, Honeycomb, Rum. Paired with Liqueur Muscat.
It was a beautiful day filled with pure indulgence and certainly one to remember. We’re looking forward to bringing you the next event, held on Saturday 7th September 2019. Book your seats now, before you miss out!
