Imagine sitting at Woolloomooloo Wharf with the sun beaming down on the water beside you, a wine (or five) in hand, matched to a number of wonderful seasonal courses. This was the setting for the Spring Long Lunch by De BeaurePaire Wines at Manta Restaurant.
This was the first in a series of ‘Long Lunches’ with De BeaurePaire. An array of their wines were matched to a five-course meal prepared by Manta’s head chef Steve Hetherington and executive chef Daniel Hughes.
It was presented supporting the Garvan Institute and featured Dr Samantha Oakes. She gave an eloquent speech regarding her ground-breaking cancer research.
De BeaurePaire is a family wine company that makes quality ‘French style’ wines. One of the most unique features of their wines is the grapes are grown in an alkaline sandy-loam, on limestone soil, with a profile similar to the limestone-rich soils of famous French wine areas.
The afternoon kicked off with an assortment of arrival drinks and canapés. The matching wines were the 2013 Blanc de Blancs and a Billet Doux 2015 Semilion-Sauvigon. Whilst I found the Semillion a palatable wine, it lacked the flavour of some of the other wines and had extra tartness and more acidity. The Blanc de Blancs – a delicious sparkling chardonnay with overtones of lemon zest – proved to be the perfect accompaniment to the canapés and a summer afternoon.
The next wine served was the 2015 La Comtesse Chardonnay. It was matched to the second course: a mix of hot and cold oysters served with accompaniments. This proved to be one of my absolute favorite wines of the afternoon (requiring two top ups). The La Comtesse was softer and easier on the palate than most Australian Chardonnays, while still maintaining its essential fruitiness and full-bodied flavours.
This was followed by one of the highlights on the menu: Seared Scallops with pancetta, peas, and a carrot and cumin puree. The scallops were a beautifully plated with an amazing array of different textures and flavours presenting after each bite. When combined with the 2015 Le Bourbon Rosé, the scallops shone. They were the perfect partner to a big and saporous, off-dry rosé.
As the afternoon came to a close the final two wines were offered. Le Chevalier 2013 Merlot Cabarnet Petit Verdot was used to accompany the Char-Grilled Valley Ranger’s Sirloin, which proved a perfect match for the wine, as both were full-bodied and rich. The final wine of the afternoon was a little lighter. The 2009 Victor Reserve Cabarnet Savingon had wonderful earthy flavours combined with the subtle taste of blackberries; the perfect wine to drink late into the afternoon alongside a platter of cheese, crackers, and fruits.
Manta Restaurant proved the perfect venue for a long lunch. With a lovely vibe and atmosphere, attentive service, a delicious selection of food, and an incredible view — what more would you want?
– Benjamin
Benjamin Leonard Samuels is a Sydney-based musician and writer who has a passion for food, wine, and contemporary music.
Manta Restaurant
Ovolo Woolloomooloo
6/6 Cowper Wharf Roadway
Sydney NSW 2011
www.mantarestaurant.com.au
