Tony Bilson, Daniel James and the kitchen team at Manor House worked over the past month to create an amazing menu. Touches of Tony’s favourite cuisines, French and Japanese, were evident as were Daniel’s produce driven, very modern style.
The sold out event commenced with canapés and Tertini’s Sparkling Cuvee in the Great Hall by the roaring fire, including Morton Bay Bug jelly with avocado and Salmon Cigar with Ewe’s Curd. After being seated General Manager, Jesse Kornoff, welcomed guests, Tony Bilson, Tertini Winemaker Jonathan Holgate in addition to local suppliers including Ted and Barbara Smith (Yelverton Truffles - largest Truffle record holder).
Tony Bilson talked to the guests about the experience of working with the team and what was happening with food in the region. He spoke about the emerging truffle market in the area and the potential truffle markets to be setup in Canberra, the recent record set by Yelverton Truffles and recalled a conversation with a famous French chef who had heard about this from France.
Jonathan Holgate shared the journey of Tertini Wines and recent awards for their fantastic wines, in particular their Rieslings and Pinot Noirs and without further ado, culinary masterpieces started to come out of the kitchen.
Service was quick with the host explaining the elements of each dish and the sommelier team explaining the wines. The last course was served by the entire kitchen team with Tony Bilson circulating amongst every table before guests departed for the night. It was a fantastic night with guest feedback being nothing short of fantastic.