Davy's
Tasted Tuesday, July 1, 2014 by RayOB with 612 views
We decided to have a dinner centred around the '63 National. Six friends each bringing some amazing wines to try
Native Rock Oysters with Shallot and Red Wine Vinaigrette
Seared Foie Gras with steeped English Cherries on Brioche
Scallops on the shell with black pudding & marrow fat peas
We decided after a palate cleanser of Raspberry sorbet to have the ports before our palates got too tired. We also had them later with cheeses to see how they developed.
Charcuterie Board with Breads, Pickles and Chutney followed by
Chargrilled Donald Russell Fillet Steaks cooked medium rare and Lamb cannon served Pink with a Redcurrant Glaze served with
Tripled cooked Maris Piper chips, Buttered Seasonal Vegetables, Bone Marrow Jus, Mushroom & Whiskey Sauce and Bearnaise Sauce
Chargrilled Donald Russell Ribeye Steaks cooked medium rare and Pan Seared Venison with Salt Baked Beetroot, Pomegranate Molasses and Sunflower Seeds
served with Tripled cooked Maris Piper chips, Buttered Seasonal Vegetables, Bone Marrow Jus, Mushroom & Whiskey Sauce and Bearnaise Sauce
British Cheeseboard comprising Webster's Stilton, Ragstone Goat's cheese and Westombe Cheddar, with Oat Cakes, Homemade Chutney & Freshly Baked Bread.
To be enjoyed with the developing Ports.
What a wonderful night. The '63 National won the show of course but the '89 Krug was amazing. Thanks to Davy's for organising most of the Ports, the private room and the excellent food. Service was as usual excellent.
1989 Krug Champagne Vintage Brut 98 Points
France, Champagne
Drank from Magnum
This mature vintage Krug was really showing its best. Deep golden hue with an incredible deep rich complex nose of fried butter, almonds, marzipan and ripe yellow fruits. Crisp balanced palate with a very long length.
What an amazing Champagne very rich and deep, I love it.
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