Dear all,
Yes it's time to batten down the hatches, light the wood fire & come to lunch at the Cable Station to celebrate the arrival of winter warming produce.
Sorry for the late notice, don't leave it too late to book in!
Accommodation available so why not "STAY & DINE"
Hope to see you there,
Kind Regards
Charlotte
Cable Station- Restaurant & Accommodation
T: 03 6458 1312
E: stay@oldcablestation.com.au
W: www.oldcablestation.com.au
‘Winter in Stanley’ ~ the Producer’s Lunch
Sunday 12th July 2009, 12 noon
a Stanley & the ‘Edge of the World ‘ Event supporting Slow Food
The Old Cable Station at Stanley, presents a 6 course long lazy luncheon to celebrate the changing of seasons , featuring local seasonal produce, an opportunity to meet & chat with the Producer’s and learn about the processes involved in arriving from the
‘Paddock to the Plate’
on arrival…
marinated olives & parmesan wafers, 2005 Velo Dominique Sparkling Brut
anti….
pan-seared new season Stanley scallops with pernod, cream & fresh parsley
2006 Velo Riesling
~
roasted Jerusalem artichoke soup
2006 Velo Unwooded Chardonnay
~
il primo piatto….
hand-rolled potato gnocchi with butter sauce & freshly shaved Tasmanian black truffle
2006 Velo Chardonnay
il seconde….
cauliflower tagine
2006 Velo Pinot Noir
~
double roasted Greenhams ‘Cape Grim’ scotch fillet with baby chat potatoes, wilted spinach
2005 Reserve Cabernet Sauvignon
il dolci….
Edith Creek jam roly poly with custard
~
Featured Producers: Jezza Charles, STANLEY FISH GREENHAMS BEEF, SMITHTON
Tim Perry, Truffles Australis, DELORAINE Nigel Squib, TAS FRESH
Lois & Cyril Kaye, EDITH CREEK JAMS Mary & Michael Wilson, VELO wines, TAMAR VALLEY
$120 p.p. all incl., ($110 p.p. SLOW FOOD members), Bookings Essential
tel. 03 6458 1312 or email, stay@oldcablestation.com.au
Friday 3 July 2009
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2 comments:
What Slow Food. Are you able to give more info about this. Sounds interesting. Thanks !
Hi Anon. If you google Slow Food Australia you can read all about the slow food movement, but basically it's about a movement which was started to counteract the fast food industry. Slow food means you are preparing your food the way it used to be made - slowly, lovingly and carefully with all steps taken in the process as opposed to the way most people eat these days: "I'm hungry, so I'll stop in at Mackers now".
The meal at Cable Station sounds fabulous, and I'm tempted to travel up. Will have to see.
I recommend you make the effort to attend - you won't be sorry, and the Cable Station is a great venue, with Charlotte being a wonderful host and general all-round hospitality person. She worked at one of Rick Steins restaurants last year for about 4 or 5 months, just because she wanted to learn the specifics of how he operated. That's someone who is a devoted hospitality person, I reckon!
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