WHAT'S ON.

Oddity: Loire Valley Dinner

Thursday, 20 October

Concept

Through the ferment-centric lens of Odd Culture comes a curated hit list of all things other. This list is called Oddity. The strange, the unlike, those things found off the beaten path, what sediment remains when we do away with what is known and look into what can be made of the natural chaos of the world and our experience; to learn. 

We follow one constant – Oddity – and this informs our series. No two iterations will be the same, but we will always sculpt around the oddness of things. Things made, things discovered, things cooked, fermented, crafted, or something entirely different – but all things that we like, that bring joy and wonder to us, and to you. Best approached with the beginner’s mind (this is an attitude, not a knowledge level!) – this is to share knowledge and insights into the beauty of making things.

Oddity is a recurring series at Odd Culture Newtown to shine a spotlight on what we find odd and beautiful. Our first iteration, Oddity: Loire Valley, looks at the epicentre of the natural wine movement; organic and biodynamic producers, and honest farming – living wines which are expressive, pure, and real.

This night will feature Paul Hervy of Brix Fine Wines, of the Loire Valley himself, pouring and talking through wines by, amongst selections under his own import label, Julien Courtois (cult producer behind Clos de la Bruyère), Clos de l’Élu, and more. To pair, Executive Chef James MacDonald (ex-Hubert), has drawn on his extensive background in the region’s cuisine to delicately curate a “very, very French”, five course menu informed by the Loire Valley’s produce, in collaboration with a selective wine list designed by Group Beverage Manager Jordan Blackman.

Tickets are essential for this event and are available for purchase here. There are only 40 seats available, so we expect spaces to sell out quickly.

Specifics

Date: Thursday, 20 October

Start: 7pm

Price: $150 per person

Seating: Communal

Host: Paul Hervy, Brix Fine Wines

Menu

PAIN, BEURRE ET RADIS
House baked sourdough, odd cultured butter, radish

HUÎTRES
Sydney rock oysters, mignonette

2020 Domaine de la Tourlaudière ‘Catorpee’ Melon Blanc

PATE EN CROÛTE
Pork terrine baked in pastry

RILLETTE DE PORC
Confit pork, pickles

CERVELLE DE CANUT
Fromage frais, walnut, fine herbs

2020 Domaine des Hauts Baigneux ‘Les Chenes’ Chenin Blanc 

SALADE DE FOIE GRAS ET ARTICHAUTS
Artichoke, foie gras, lambs leaf, barigoule

QUENELLES DE POISSON, SAUCE NANTUA
Fish dumplings, lobster sauce

2017 Domaine Les Poëte Reuilly Blanc ‘Orphée’ Sauvignon Blanc 

CANARD RÔTI AUX OLIVES
Aged roast duck, green olive, vermouth

POMME PUREE
Mash potato

2019 Julien Courtois ‘Eléments’ Gamay de Chaudenay  / 2014 Clos de l’Élu Anjou Rouge ‘L’Aiglerie’ Cabernet Franc

MOUSSE AU CHOCOLAT AUX NOISETTES
Chocolate mousse, hazelnut cream, praline

2015 Clos de l’Élu Coteaux du Layon 1er Cru ‘Chaume’ Chenin Blanc

 

OTHER STUFF THATS ON.