Mollymook News

editor Ken Banks

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Mollycoddle at the beach

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South Coast Food Alliance

Mollymook,Beach,South Coast Food Alliance,Mollycoddle,Rick Stein,Tallwood,Cupitt's,St Isidore,restaurants,fine dining

Mollymook,Beach,South Coast Food Alliance,Mollycoddle,Rick Stein,Tallwood,Cupitt's,St Isidore,restaurants,fine dining

Inaugural ‘Mollycoddle at the beach’

Mollymook,Beach,South Coast Food Alliance,Mollycoddle,Rick Stein,Tallwood,Cupitt's,St Isidore,restaurants,fine dining

Russell Chinn & Rosie Cupitt

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The South Coast Food Alliance held their first event, ‘Mollycoddle at the beach‘ to a capacity filled function centre at the Mollymook Surf Club on Friday evening October 30.

The four founding restaurants: Rick Stein at Bannisters and Tallwood in Mollymook, St. Isidore on the edge of Milton, and Cupitt’s Winery, on the back road between Ulladulla and Milton combined to each present a dish with accompanying wine. It was ‘fine dining’ at its best.

Event coordinator Mel Louth explained that “it was a spring inspired menu and that all four restaurants were incorporating the best locally sourced produce.”

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Freshly shucked signature oysters

Mollymook,Beach,South Coast Food Alliance,Mollycoddle,Rick Stein,Tallwood,Cupitt's,St Isidore,restaurants,fine dining

Freshly shucked Oysters

Mollymook,Beach,South Coast Food Alliance,Mollycoddle,Rick Stein,Tallwood,Cupitt's,St Isidore,restaurants,fine dining

Signature oysters

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Fine Dining Menu

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Citrus cured kingfish with fennel

Mollymook,Beach,South Coast Food Alliance,Mollycoddle,Rick Stein,Tallwood,Cupitt's,St Isidore,restaurants,fine dining

Composed salad, goats cheese & red vein sorrel

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Canapes:

Asparagus, mint and pea tartlet.

Termeil rabbit terrine en croute, pickled radish.

Smoked duck breast, preserved quince, hazelnut.

Freshly shucked Clyde River oysters from grower, Ewan McAsh

Courses:

Pernod and citrus cured kingfish with fennel. (Rick Stein chef: Toby Bradley-Watson)

Composed salad of heirloom carrots & beetroots, rolled goats cheese, red vein sorrel and lemon oil. (Cupitt’s chef: Russell Chinn)

Slow cooked Greek-style goat, herbs, skordalia. Leaves from everyone’s gardens, pomegranate. (St Isidore chef: Alex Delly)

Local mulberries, lemon myrtle granite: (Tallwood chef: Matt Upson)

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Surf Club Function centre full

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Fine dining guests