On the Menu
CANAPES
Goat’s Curd Tartlet, Polenta Crutons with Sausage & Mushrooms, Caprese Skewer
(Wine: Wynns Coonawarra Cab 2006)
MAIN
Pasta with Fennel Pork Sausage Ragu
(Wine: Wynns Coonawarra Cab 2006)
CHEESE
Auricchio Provolone Dolce
(Wine: Wynns Coonawarra Cab 2006)
Food review by Mark Bradford and wine review by Stephen O'Halloran
🍽️ The President’s Dinner 2024: A Night of Fine Dining and Treasured Tributes 🍷
Members gathered in our elegant Royal Exchange Club rooms for the prestigious 2024 Presidents’ Dinner. Behind the scenes, the celebrated REX team, Chefs Amosh and Madan, masterfully prepared an evening of high-quality, impeccably executed cuisine.
President Bill Alexiou-Hucker welcomed us as the night commenced with an exquisite reception.
Canapés & Champagne Reception
The perfect prelude to the meal, accompanied by the bright effervescence of Bernard Brémont Brut Champagne NV:
- Heirloom Tomato Tart: Highlighting the fresh, vibrant flavour of quality summer tomatoes.
- Smoked Salmon Blini: A classic pairing, topped with rich crème fraîche.
- Potato Terrine with Beef Tartare: A sophisticated bite, balancing earthy potato with finely seasoned beef tartare.
🌟 The Meal: A Journey Through Refined Flavours 🔪
Once seated, the main event unfolded with courses designed to showcase skill and premium ingredients.
Entrée
A composition of sea and land, demonstrating depth of flavour:
- Roasted Scallops, Pork Jowl, Prawn Bisque, and Carrot Purée
Succulent roasted scallops were perfectly balanced by the savoury richness of pork jowl, all nestled within a decadent, concentrated prawn bisque and a sweet, earthy carrot purée.
Main Course
The centerpiece, showcasing lamb prepared in two distinctive ways:
- Lamb Cutlet, Lamb Shoulder Croquette, Charred Onions, and Lamb Jus
The tender, elegant lamb cutlet was complemented by a rich, slow-cooked lamb shoulder croquette, offering a textural contrast. The dish was beautifully finished with sweet, charred onions and a deeply concentrated, savoury lamb jus.
Cheese Course
A beloved society favourite, chosen for its complexity and tradition:
- Comté served with Quince Paste
We enjoyed the nutty, fruity, and slightly salty complexity of Comté, expertly paired with a sweet, aromatic quince paste.
Dessert
A decadent and modern finish:
- Dark Salted Caramel Ice Cream and Caramelised Banana
🍇 The Cellarmaster’s Selection: A World-Class Wine List 🇫🇷
The courses were accompanied by a magnificent flight of wines, expertly chosen and presented in order of service:
| Wine | Vintage | Region/Appellation |
| Bernard Brémont Brut Champagne | NV | Champagne |
| Domaine Christian Moreau Chablis Ballion 1er Cru | 2018 | Chablis |
| Domaine Vincent et Francois Jouard Chassagne Montrachet 1er Cru | 2018 | Burgundy |
| Dom Christian Clerget Echezeaux Grand Cru | 2010 | Burgundy (Côte de Nuits) |
| Chateau Cantemerle 5me Cru | 2009 | Haut-Médoc, Bordeaux |
| Chateau Durfort-Vivens 2me Cru | 2002 | Margaux, Bordeaux |
| Pernin et Fils Chateauneuf du Pape | 2007 | Rhône Valley |
| Penfolds St Henri | 2002 | Australia |
| Chateau Guiraud 1er Grand Cru Classé Sauternes | 2003 | Sauternes, Bordeaux |
🫂 A Toast to a Stalwart 🥂
The evening also held a moment of somber reflection following the sad news of the passing of society stalwart and past president, Terry Stapleton. Secretary Hilton Chapman offered a moving tribute, speaking of Terry’s valued and well-remembered contribution to our society, concluding with a heartfelt toast in his honour.
Vice President Frank Liebeskind then raised a final glass, proposing the toast to our Society, concluding a night defined by exceptional cuisine, legendary wines, and treasured camaraderie.