Prue Gramp is doubly lucky. She just became Aunty to a brand new baby and has won the Appellation dining experience - one of her longstanding desires. Congrats, Prue.
Appellation at The Louise features their Chef’s Tasting Menu with paired wines, a premium five course set degustation prepared nightly. Enter to win this dinner for two valued at $270, showcasing seasonal dishes masterfully matched with the Barossa Valley’s idyllic wines.
Dining
at Appellation is designed to offer a new approach for those desiring the best
of what South Australia
has to offer. When it comes to food,
they’ve evolved to offer diners a greater choice: catering to specific food allergies, offering
the a la carte menu, and presenting the inimitable Chef’s Table Option.
Executive
Chef Mark McNamara’s Mantra
A
passionate leader guiding a talented kitchen team, inspired by the rhythm of
the seasons, Executive Chef Mark McNamara lives by the creed, “fresh is not
just best, it’s the only reason to cook.”
Their dishes are pleasant melodies for the mouth; ingredients sourced from
their own garden, fresh-baked bread, and house cured meats to name a few notes that begin to define these gourmet compositions.
Wine
Matching Made in Heaven
When it
comes to awards for excellence, Appellation food is not the only honorary
mention. Appellation’s wine list is
amongst the finest in Australia,
accredited by Gourmet Traveller Wine Magazine and Wine Spectator. The variety will leave you aghast, especially
its focus on iconic Barossa wines – respectable masters, latest varietals, and
boutique specialities are on hand.
Five
Course Degustation featuring the Best of South Australia
When it
comes to the Chef’s Tasting Menu, the sommelier is always consulted to ensure
the wine matching is unsurmountable.
Earlier this year, a new degustation menu sample was released, giving
you an idea of what the lucky winner and special guest will feast upon.
Sandwich of parmesan wafers and eggplant puree
2008
Bethany Cuvee Chardonnay Pinot Noir Brut
Salad
of Asparagus with beetroot and hazelnut salsa
2010
Spinifex Lola
Creamy
chowder of smoked kingfish, potatoes and scallions
20o5
Peter Lehmann Margaret Semillon
Little
pie of Hutton Vale lamb with butternut puree
2009
Torbreck Juvenilles
Terrine
of almond milk and apricot ices
Appellation's Dedicated
Food Aficionados
There’s
no end to details embellishing the Appellation commitment to quality, part in
parcel of great success and an abundance of praise. In the kitchen they waste nothing, and this
goes for utilising local resources; they’ve pooled the regional sources to
ensure that at least 85% of their produce is Barossa Valley
based. Did we mention they collect,
filter, and carbonate their own rain water?