My excitement started over a week ago when I received my first class boarding pass to come aboard “The Ship of Dreams” the R.M.S Titanic. The evening was set to depart from a historic heritage building on Barrack Street, Perth. With all its grandeur, art deco interior and history, it was the perfect venue to host such an event. La Chaine des Rottisseurs Perth Billiage hosted an amazing and unique Gala Dinner in the beautiful heritage building with verandas overlooking the perfectly manicured gardens and lawns, boasting spectacular views of the City and Quay.
It truly was “A night to remember”.
The night was themed around the magnificent vessel and all her extravagance, the opulence and decadence of the food and wine.
Chef Clayton Green was tasked with recreating the very menu that was offered to First Class guests. Chef Clayton and his brigade executed each course with flawless precision, a masterful blend of modern technique moulded with the classic menu, was sensational.
All the ingredients were there – we had the story, we had the wines and we had the Chef.
Upon embarkation, we were served a crisp glass of bubbles none other than The N V Heidsieck & Co Monopole Gout American Champagne a very close match to what was served that very night to First Class passengers on the ill-fated Vessel on her maiden voyage. Paired with freshly shucked Oyster a La Russe and caviar it was setting the tone for the evening perfectly, I found myself mingling with friends and guests in the afternoon twilight on the verandas overlooking the grounds, I felt like a young Jack Dawson, completely out of my depth but overly confident in my freshly tailored Tuxedo.
After a short induction ceremony into the guild, where new members are knighted and sworn into the order, and some are given promotions within. I feel extremely honoured and humbled to be part of such a prestigious organisation, not to mention to be invited onto the Committee of the Perth Billiage. I would just like to thank Thurston & Sande and everyone on the committee for seeing my potential, this is a huge accolade and I am very excited and proud to be part of it. As Vice-Conseiller Gastronomique my aim is to bring amazing Chefs and restaurants together to create unique dining experiences for our members and friends of La Chaine.
With the sound of a Gong echoing through the timeless halls were led into a beautiful dining hall and seated, I could close my eyes for a minute and I could swear I was sitting in the First class upper deck of the Restaurant a La Carte, the grandeur and attention to detail was immaculate and unparalleled to none and the service from the staff was impeccable. From the cutlery to the tabletop chandeliers to the pairing of the wines everything was in its place.
As my Chef lecturer and Mentor from years back would always remind us, Mice-en-place an old French term for everything in its place.
As the evening lingered on, each course was served to discerning diners, it was met with theatrics of ‘oohs’ and ‘aahs’ from the beautifully cooked and presented .45c Salmon to the Pancetta wrapped Fillet mignon. Again Chef Clayton delivered, picking up on the detail of the skilfully trimmed asparagus spears to the perfect char on the artichokes, the balance of flavour and body of the jus was faultless. And then, the dessert tasting plate arrived, with the chocolate eclair and almond cake was simply delightful. I couldn’t help but get a few memorable Instagram snaps.
In true fashion, the gentlemen retired to the Brandy lounge a dimly light room with deep plush leather armchairs and tastefully acquired artwork to sip on Vintage Cognac and puff on hand-rolled cigars to discuss matters of business and politics.
It truly was a most memorable evening and has set the bar fairly high for the coming events in 2020.
And on that note, I bid you bon voyage and safe travels to wherever your journey may take you.
Viva La Chaine!