Office Bearers


President: Paul Martino

Cellar Master: Shaun English

Secretary: Dean Stevens

Treasurer: Gab Yanes

Food Master: Andrew Lewis

Wine Master: Andrew Rowan

ballaratwfs@gmail.com



Archive

Underbar






My thoughts on Underbar...

Ambience
- minimalistic
- great open kitchen, prep and servery area

Staff
- pleasant and engaging
- just wish they would drop the collective 'guys' when addressing the patrons

Food
- brilliant
- fine dining at its best
- as good as you will get anywhere in regional Victoria (in my humble opinion) although we haven't been to Brae yet
- at least one menu item changes each week so if you become a regular a visit every 4-5 weeks or so should see a complete new menu

Wine List
- very much on the young side
- the food is definitely the hero at this restaurant
- nice selection of Gin though

Service
- there attempt at synchronised service of guests was pretty good
- nice story about the bone handled knives
- another 5 minutes between courses would have been nice

We were certainly not disappointed one bit and would highly recommend you give Underbar a go. Rather than spoil any surprises for anyone who has booked I have not included a copy of the menu but if you want to see it just send me an email.


Regards
Andrew Bradley


Menu Dinner 782


                                                                                                                                 
Wine and Food Society of Ballarat
Dinner 782
Thursday 21st September 2017
CANAPES
Cheese Gougers
Arancini Primavera
Billiecart Salmon NV
ENTRÉE
Yarra Valley Caviar, warm potato blinis, crème fraiche
Great Ocean Road duck liver parfait, truffle butter, walnuts, pickled cherries, toasted brioche
Cape Grim beef tartare, caperberries, scorched onions, Black cat truffle, potato crisps
2008 Gilbert Picq 1er Cru
2012 De Bortoli A5 Single Vineyard Block Chardonnay

MAIN
Pthivier of local mushrooms, salt baked celeriac, Pont L’Eveque, spinach puree

2008 Robert Chevillon Nuit St George 1er Cru Les Vaucrains

2011 Bests Bin 1 Shiraz
DESSERT
Delice de Bourgogne, with lavosh, fig paste, cracked walnuts
2008 Domaine Louis Moreau Chablis 1er Cru Vaillons
Food Master: Andrew Lewis
Wine Master: Andrew Bradley
Head Chef: Shannon Easton
Consulting Chef: Ian Curley