My idea of indulging is a little different to most. Whilst the majority of Sydney gets excited over doughnut ice cream cones and smash cakes – I’m different.
I get most excited about charcuterie boards, aged prosciutto and double cream brie served with a great wine. I grew up on a vineyard – so from an early age socialising with family and friends at the family home surrounded by the vineyard with a tasty antipasto board and a good bottle of wine has always been a big part of my life.
So when Zomato and Cloudy Bay offered the opportunity to be one of the first to taste their Pinot and Prosciutto trail last Wednesday – I was like a kid lining up for Messina… full of excitement!!
Arriving at Hotel Centennial we were greeted by the very friendly and professional staff. Taking our seat in the front bar, we were told that head chef Justin North would be out shortly to chat with us and serve us the prosciutto. We were first served a glass of Cloudy Bay 2013 Pinot Noir.
I am a medium bodied red wine girl, who looks for a smooth red wine with a palette of plum and cherries. Cloudy Bay 2013 Pinot Noir is exactly this.
Shortly after Justin appeared with two servings of prosciutto – mentioning the 15-month Black Berkshire leg of prosciutto had just arrived this morning – with this the first chance he’d had a look at it. At first glance the prosciutto is light in colour with beautiful marbling, trying our first bite the prosciutto is rich in flavour and incredibly smooth – perfectly complimented with the Pinot.
The Hotel Centennial is the sort of eatery that encourages you to hang around for a long lunch, so after finishing off our prosciutto and a glass or two, we decided to stay on for a long lunch.
Scanning through the menu you can instantly see that the menu is filled with simple food which everyone loves.
We opted to start with the tuna – a light and fresh dish with incredible juicy tuna slices.
Having heard that the Holmbrae Roast Chicken – served with sautéed corn, pearl onions and lemon thyme vinaigrette – is one of their signature dishes, we opted to share with a side of greens. The dish is that popular they have Woollahra residents coming back every week for it.
We finished off our meal with a very light and refreshing tropical fruit apple sorbet.
As we were leaving we were told that they’ll be refurbishing the front area fit with a cozy fire – which is exactly where you’ll find me in the cooler months along with a Cloudy Bay 2013 Pinot and great tasting food.
Experience the The Pinot and Prosciutto Trail starting the first week of May at selected restaurants across Sydney.
$ 16pp for a glass of Cloudy Bay Pinot and prosciutto
Feel | A contemporary and luxe pub feel
Type | A long weekend lunch with family and friends
Table Pick | Front bar
Average PP | $60
Getting There | Parking in Woollahra
Applaud | Holmbrae Roast Chicken
Photographer | Wesley Tan