What interesting times we live in at the moment. With social distancing becoming the new norm, the hospitality industry has to soldier on. Over six months since the last wine dinner, Sammy’s On The Marina have teamed up with Pikes Wines to give guests a sumptious five course degustation.
We started the night with Ginger Cured Coffin Bay Scallops, Sea Urchin and Blood Orange. Coming in a serve of two, the scallops were juicy and succulent, and were complemented by the lightly spiced sauce. This was paired with Pikes ‘Luccio’ Pinot Grigio which had the aroma of green pear, red apple and a hint of honey dew while being fruity on the palate, and Pikes ‘Traditionale’ Riesling which has the smell of fragrant white floral and kaffir lime and a tart finish in the mouth.
Next was the Prawn and Pumpkin Dumpling with Spicy Roasted Pepper Sauce and Crispy Shallots. Inside the firm dumpling skin was a smooth prawn and pumpkin paste. The pepper sauce was sweet and spicy, while the shallots added a contrast in texture. This was matched with Pikes ‘Merle’ Riesling which has the aroma of kaffir lime and lemon and a hint of bath powder and perfume. Similar flavours were present on the palate.
We were then greeted with Tuna Mojama with Pickled Dikon, Onion, Almond and Chilli Oil. The four weeks dry aged tuna was salty and was balanced the sweet, tangy and crunchy pickled onion. This was paired with Pikes ‘Luccio’ Sangiovese. The wine had a strong aroma of red cherry and cranberry and a subtle dried wildflower perfume. On the palate it was very acidic with the fine drying tanins balancing everything nicely.
The star of the show was the BBQ Whole Morton Bay Bug with Squid Ink Pasta, Bug Bisque, Crispy Salt Bush and Finger Lime. The dish came with two whole bugs that were slightly smoky and cooked to perfection. The pasta was al dente, and the bisque with small lime pieces brought all the elements together. Paired with Pikes ‘Eastside’ Shiraz, the wine had the aroma of dark cherry, blueberry, hints of chocolate and subtle spicy and peppery notes. On the palate there were layers of black cherry and blueberry with a touch of wood smoke and clove.
To end the night, we had the 70% Dark Callebaut Chocolate Mousse with Raspberry Bon Bon, Toasted Rice Crumb and Caramelised Banana. A beautiful way to end the night. The combination of chocolate mousse and sponge was rich and decadent, and topped off with a smooth caramelised banana base. This was paired with Pikes ‘EWP’ Shiraz which had the aroma of liquorice, black fruit and a hint of cherry French oak. On the palate, it was fruity with hints of white pepper and five spice.
Sammy’s On The Marina have a new chef and an equally delicious new menu. We experienced five amazing courses matched with equally good Pikes Wines. Adelaide Food Central would like to thank Pervez Alam and all the staff at Sammy’s On The Marina for their kind hospitality, and of course, Jamie Pike from Pikes Wines for their great matching wines.