MURES UPPER DECK
WE were privileged to be guests of Judy and Will Mure at the first of their seasonal producers’ dinners in the Upper Deck last week.
Featuring Spring Bay mussels and Moorilla wines, chef Gary Dupree managed to turn the challenge of presenting four courses of mussels into something of a creative triumph.
His combinations ran from Japanese flavours to a tart with Huon Valley mushrooms, blue- eye in truffle butter and, best of all, paired with Yondover goat cheese, almond crumbed and deep fried. With excellent wines presented by Moorilla winemaker Conor van der Reest, it was a very enjoyable night.
But, for me, the most encouraging aspect was the much better and more modern style and presentation of the food which, if replicated on their a la carte menu, would suggest the Upper Deck is well and truly on the way up.
Their next producer dinner will be in partnership with Huon Aquaculture and Dalrymple wines on June 26. $ 90 6231 1999.
FLEXING THEIR MUSSELS: Upper Deck’s Eve Mure with a dish of Spring Bay mussels paired with Yondover goat cheese, which are almond crumbed and deep fried and served with organic quinoa, mint and angel tomatoes. Picture: KIM EISZELE