Chef X Winemaker Long Lunch With Jose Silva

Details of our long lunch with Jose Silva held on October 27.

Chef Jose Silva of Double Bay’s bibo Wine Bar and Head Winemaker Alex Retief of Urban Winery Sydney, invite you on an exclusive and intimate journey as they collaborate for the October Chef x Winemaker long lunch.

The Chef x Winemaker long lunches are one of Urban Winery Sydney’s signature experiences; each course is inspired by the latest releases alongside the cellared back vintages. The A.Retief wine label is made from grapes sourced from cool climate southern NSW regions, including Tumbarumba, The Hilltops and the family’s biodynamic vineyard in Gundagai. The grapes are all trucked in entirely handcrafted by Alex on-site.

Portugal-native, Jose Silva, gained acclaim as Head Chef of Guillaume Brahimi’s 3-hat Opera House restaurant for 12 years before buying iconic Petersham bakery Sweet Belem, famous for the custard tarts that sells between 600 and 1000 on a weekend day! The chef x winemaker delicious four-course menu will incorporate flavours of Jose’s ancestral homeland and also take inspiration from the vineyards and winemaking process.

Join us to celebrate wines of exceptional quality and beautifully prepared food in Australia’s first true urban winery.

Cost includes matched wines. Places are limited & prepaid bookings are essential via Humantix.

To start:
NSW Cheese & Charcuterie Shared Platters
Paired with:
2017 A.Retief Chardonnay- Tumbarumba: Elegant nose, stone fruits hint of oak on the palate

Entree:
Runner Bean Fritters
Pasteis de Bacahlau
Pork and Beef Croquette
Sardine on Toast
Paired with:
2019 A.Retief Riesling – Hilltops: Textural, limey, round fresh flavours
2019 A.Retief Rose- Hilltops: Bright mid-palate with a long, fresh finish.

Main:
Mirrol Creek Lamb
Peas with Sobrassada and Cured Egg Yolk
Mixed Leaf and Herb
Roasted New Potatoes with Garlic and Parsley
Paired with:
2017 A.Retief Pinot Noir – Tumbarumba: Bright cherry, strawberry front with pastrami middle and balanced finish
2017 A.Retief bio-dynamic Shiraz – Gundagai: Dry spice, cool climate style, eucalyptus notes

Dessert:
Sweet Belem Portuguese Tart
Paired with:
2016 A.Retief Tempranillo – Gundagai: Medium – full bodied, bright fruits, rich chocolate