Posts Tagged ‘gourmet night’

Another Gourmet Night Success

Monday, March 15th, 2010

The Arduaine Restaurant was full to capacity for the second Loch Melfort Gourmet food and wine matching night on 6 March 2010. Colin and the kitchen team pulled out all the stops to produce a delicious menu and Mike Cottam from Inverarity Wines entertained and educated with his eloquent words about fine wine.

This event is so popular that we hope to go to 3 events a year. Dates to follow, but the next one is likely to be in October.

Head Chef Colin MacDonald preparing the menu

Head Chef Colin MacDonald preparing the menu

Gourmet Dinner Menu
Saturday 6th March 2010

Cauliflower Velouté,
Islay Scallop Tartare
Pinot Noir Chardonnay Brut Bottle Fermented. Ceravolo, Australia
***
Smoked Argyll Venison Loin,
Sauce Gribiche, Parmesan
Fleur d’Alsace Hugel, Alsace, France
***
Grilled Line caught Cornwall Sea Bass Fillet,
Fennel, Parsnip and Vanilla Purée
Crozes Hermitage Blanc, Étienne Barret, Rhône, France
***
Pink Grapefruit Sorbet,
Macerated Strawberries
***
Roast Barbreck Lamb Rack,
Puy Lentils, Fondant Potato, Rosemary and Redcurrant Jus
Rioja Crianza, Vina Amate, Spain
***
Lemon Grass Crème Brûlée,
Lemon and Almond Madelaines, Coconut and Lime Sorbet
Muscat de Beaumes de Venise, Les Trois Fonts, Rhône, France
***
Selection of Scottish Cheeses & Oatcakes
Muscat de Beaumes de Venise, Les Trois Fonts, Rhône, France

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Gourmet Night Success

Thursday, December 3rd, 2009

A deliciously successful Gourmet Evening was held at Loch Melfort Hotel on 14 November - with a 7 course menu prepared by head chef Colin MacDonald and wines matched by Mike Cottam of Inverarity Wines. With over 30 people attending it was not only informative but fun too.

Colin surpassed himself with a delightful menu of locally sourced ingredients where possible, including Argyll venison shot on the Isle of Seil and scallops landed off Tarbert. Among the dishes on the menu were Ham Hough, Wild Mushroom and Confit Chicken Terrine, Grilled Sea Bass Fillet, Spring Onion Risotto, Sweet and Sour Pepper Sauce, and Pan Fried Argyll Venison Loin Braised Red cabbage, Juniper Jus.

Pan Fried Argyll Venison Loin Braised Red cabbage with Juniper Jus

Pan Fried Argyll Venison Loin Braised Red cabbage with Juniper Jus

Mike was entertaining and informative and his wine choices were super matches for the dishes. So many guests enjoyed the experience that Mike was rebooked straight away for the next evening to be held here on Saturday 6 March 2010!

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