Monday, October 8, 2012

Cloudy Bay Lounge -Sydney Opera House Precinct

Throughout October, the Cloudy Bay Pop-Up Lounge will offer patrons the opportunity to enjoy a glass of delicious 2012 New Zealand Cloudy Bay Sauvignon Blanc right on Sydney Harbour.



Located at Opera Kitchen at the Sydney Opera House, the lounge will feature wine tasting every Thursday evening between 5:30pm and 6:30pm, with complimentary oysters upon arrival.


2012 Cloudy Bay Sauvignon Blanc
If you can't make it on Thursday's don't worry because in true New Zealand style you can purchase a basket of fresh grilled or battered fish & chips from Opera Kitchen with a glass of 2012 Sauvignon Blanc for $29. 



Pete and I had the pleasure of sampling the menu and we were impressed - The fish was tasty and fresh and the wine was delicious - a perfect Marlborough Sauv Blanc.


Cloudy Bay Lounge
Lower Concourse,
Opera Kitchen - Sydney Opera House
Hours: 11am - 11pm Until 
Date: Now!! until Sunday 4 November.




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As a special treat - Cloudy Bay Fish Co. Head Chef Jeff Schroeter at Opera Kitchen has kindly shared his simple yet delicious recipe for great fish & chips. See below.


Cloudy Bay Fish Co. Fish and Chips



BEER BATTER
200g self raising flour
50g cornflour
seasoning
375ml cold beer
 
Method
Mix dry ingredients together and chill in fridge for 20min Whisk in beer and rest for 10min in fridge.
600gr mahi / flathead fillets, dip into batter and fry at 180C
 
Chips
4 large Mayflour / desiree potatoes, peeled and cut into chips deep fryer filled with lard/shortening
 
Method
1st blanch : deep fry potatoes at 140C until half cooked. place on tray spread out to cool. Can be done earlier in day and refrigerated.
To serve : set fryer to 180C and cook till brown
 
To serve
lemon wedges
tartare sauce
salt flakes sprinkled over






The Food Mentalist & Pete dined as guests of Cloudy Bay & Opera Kitchen.




2 comments:

Not Quite Nigella said...

I tried the Cloudy Bay battered f&c at the Westfields and didn't love it but the other dishes seemed much nicer. I think it was the oil, they told us that it was fried in lard (which I was a bit surprised about). I think using your recipe and frying it in another oil would be nicer :D

gaby @ lateraleating said...

Complimentary oysters? Sounds good!

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