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Chaine Dinner at The Quince
26 August 2014
The Chaine’s next dinner will take place on Tuesday 26th August at Quince. Chef Blair and his team will delight us with their excellent culinary skills, which paired with exceptional wines will ensure a fun and enjoyable culinary evening.
Chef Blair Mathieson
Blair began his cooking apprenticeship in Auckland, before becoming chef de partie at the acclaimed Pier restaurant in Sydney. He then moved to England, where he worked as senior sous chef at the one-star Michelin restaurant, Leatherne Bottle, in Berkshire County. Later moving on to Nevis, West Indies, Melbourne, Singapore (Singapore Cricket Club) before moving to Thailand when he joined the Chedi, Chiang Mai, where he held the position of executive chef for three years and obtained t)0/t)0 for food in Conde Nast Traveler magazine’s 2009 Gold List.
In early 2011, he moved to Bangalore for a short time before returning to Thailand in 2012, when he joined The Siam hotel Since October 2013, Blair took the helm of the kitchen at Quince keeping the Mediterranean-inspired cuisine and the produce-driven philosophy.
Drusian Prosecco Valdobbiadene NV, Veneto, Italy
Beer Lao Dark and Light
Roast vine tomato, pickled white anchovy
Veal tartare, capers, shallots, grana
Sekthaus Raumland Riesling Brut NV
Hamachi ceviche, pomegranate, lime, avocado, smoked olive oil
Weingut ott Gruner VeltiinerAm Berg 2013
Chargrilled quail, fennel, pickled cherries, harissa, yoghurt
Two Paddocks Pinot Noir Picnic 2012
Central Otago, New Zealand
Roast lamb rump, smoked eggplant, beans, roast peppers, feta, olive
Dominio de Pingus PSI2010
Ribera del Duero, Spain
Pan seared gold band snapper, razor clams, chorizo, saffron
Kumeu River Chardormay Estate 2011
Auckland, New Zealand
Roast yellow peach, white chocolate, black olive caramel, basil
Weingut Donnhoff Rieslirg Auslese 2011