Two days before our departure for
Geneva we received an invitation to the A.Lange & Söhne 2015 Novelty Tour. This event, to be held at Quay in the Rocks, was organized by Watches of Switzerland and A. Lange & Söhne
The day of the event was an early
taste of summer with temperatures in the mid 30’s. As a matter of fact the
first few days of October were more like summer than spring.
We were a little disappointed when
arrived at Circular Quay to see a cruise ship docked at the Overseas Passenger
Terminal. Thankfully we soon learnt that it was due for departure around the
same time as the event started.
As the boat backed out from the
dock, the sun set giving a brilliant display of light over the Opera House.
The dinner was held in the Tower
room of Quay which comfortably seated the 30 of us. The special guest for the evening was Mr. Wilhelm Schmid, CEO of
A. Lange & Söhne was able to make the long
flight down under to join us. Our host for the evening was Mr Eric van der Griend,
managing director of Watches of Switzerland, Australia.
Scattered around the perimeter of
the room were several display boxes with the novelties for 2015.
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Butter was artfully presented,
beats the standard square, triangle or round presentation.
Menus for the evening.
I chose the raw smoked Blackmoore
wagyu, horseradish, soured cream, fermented rye crisps and raw funghi. Quay has
a delightfully, unique way of preparing and presenting food. I was suitably
impressed with my entrée and the flavours in it. Very much a modern reworking of
steak tatare.
Vikki contemplated the Marron dish
but wasn’t too sure about Dory caviar. So she decided to have the vegetarian
entrée of spring ewe’s milk curd, broad beans, caper and freekah crumb, apple,
nasturtium and purslane.
The roasted grass fed beef fillet,
morel cream, braised mushroom, roasted ancient grains caught my eye. A nice
tall fillet topped with all the extras. The flavours were great and the beef
was nice and tender. A little bit healthy as well with the addition of the
ancient grains.
Vikki has been wanting to try the
pork jowl ever since she saw it on the menu when looking at Quay’s website. She
was delighted to see it on our menu for the evening. Smoked and confit pig
jowl, scallops, shiitake, Jerusalem artichoke crackling. The meat was so
tender, the scallops really went well with the pork, a touch of mushroom
flavor and the Jerusalem artichoke crackling was pleasing both visually and
flavor wise.
Of course we had some sides to
share, mixed leaf salad, super creamy potato puree and fresh beans.
Prior to desserts being bought out we were able to try some of the watches on display. My Datograph Up/Down alongside the
Datograph Perpetual.
For our final course, Vikki and I
both chose one of Quay’s signature desserts, Quay’s seven texture Valrhona chocolate cake. Yes the
one that has appeared on MasterChef. So rich and tasty.
Inside the seven textures of
chocolate.
Vikki got to try on the Little Lange
1. Avery elegant watch in either pink or white gold with mother of pearl dial.
Datograph Perpetual, Datograph
Up/Down in pink gold and the Zeitwerk minute repeater.
Looking out of our tower to a fantastic views of the city and bridge.
We would like to thank Watches of
Switzerland and A. Lange & Söhne for inviting us to be a part of this very
special and fun evening.
