Food News – The Rocks Vintage Dinner

With drizzly weather predicted The Rocks Vintage Dinner took place under a gorgeously intimate, street-length fabric marquee. Seated at the long, beautifully adorned communal table between seasoned attendees and enthusiastic, young newcomers, we perused the menu, giggling as the latter group explained Wine Odyssey’s Enomatic pouring system “like a Pick’n’Mix for adults“. We availed ourselves of their 2012 Belgravia Gewürztraminer from Orange, and a helping from their huge pan of braised beef cheeks with pearl barley and mushroom risotto, arguably the dish of the night. The Cut’s new chef Grant Croft produced the best overall set of dishes: scallops with mushrooms, peas and bone marrow, and braised beef brisket with liquorice, spinach and carrots. Ananas Bar and Brasserie won dessert hands down, with a trio of mini éclairs – yours to be had for just two rocks. This cashless exchange system was just one exemplar of the celebration of analogue pleasures, which included Gramophone Man, singers and dancers, all put on by Sydney Harbour Foreshore Authority to promote a dining district of Sydney we shouldn’t just leave to tourists!
www.therocks.com