FOLLOWING on from the success of a seafood dinner late in 2015, the Ocean Grove Hotel hosted another spectacular night on 26 May, with their guests enjoying a delicious menu based on red meat and game, created by head chef Ken Wall.
The six-course fare, served with matching wines from the award winning Robert Oatley range, began with a light starter of salt and pepper crocodile, ox tail pie and palm sugar quail, and throughout the evening guests enjoyed several other game meats, including venison, rabbit and grain-fed beef, with the dessert of red wine pear with pistachio genoise, bitter chocolate mousse, pear chips and praline taking the whole dining experience to a new level.
The finer details of styling the restaurant were left in the capable hands of head waitress Belinda Harrison-Buckby and Petti Pettinella – those details included such things as personalised wooden place cards, linen tableware and a handmade table runner created from blue gum to keep in the rustic theme of the evening.
The positive feedback and success of the evening has ensured that the hotel will be looking at hosting another dinner later in the year so stay tuned.
Thanks to the following for their help with the night:
Set up and styling: Belinda Harrison – Buckby and Sweet Pea Events.
Flowers: Beachside Blooms.
Place cards: Etch and Sketch Geelong together with By Invitation Only.
Photos: Bianca White Photography.
The hotel will also host a trivia night on 23 June which will cost just $10. It kicks off at 7pm and all proceeds will go to Relay for Life. There will be $18 lamb shanks and $15 Carlton jugs and some awesome prizes to be won.
