Rare and Impossible Lunch with 3 Winos and a Fishtale

3 Winos and a Fishtale hosted the Rare and Impossible Lunch, a culinary decadence organised by Combined Wines, Fishtales, World Wine Estates and Winestock.

Held at the Sydney Four Seasons Hotel, the theme of impossibility and rareness was explored with sustainable seafood and wines curated specifically for the lunch by the 3 Winos of the industry event.

Rare and Impossible Lunch
Rare and Impossible Lunch Menu

John Susman of Fishtales led an expert panel with wine expert, Mike Bennie and renowned food journalist and restaurant critic, John Lethlean who discussed the concept of luxury from a contemporary perspective and where it sits in the realm of restaurants. No longer “a slab of foie gras”, said Lethlean. Luxury is more discreet than flash, with the focus away from the chef and towards the produce.

Rare and Impossible Lunch
Selection of Wines

As for a $1000 bottle of wine, Mike Bennie stated that the wine industry’s experience is about the visceral pleasure and luxury, while the consumer experience is more about the moment, the expectation and the longing to enjoy something special.

Rare and Impossible Lunch
2004 Laurent-Perrier ‘Alexandra’ Grande Cuvée Rosé

The lunch gave the appropriate spotlight to the produce which we featured on our article, Sustainable Seafood: 3 Winos and a Fishtale 2013, and the 2004 Laurent-Perrier ‘Alexandra’ Grande Cuvée Rosé set the tone of the impossibility and rareness that followed.

Below is the full menu of the Rare and Impossible Lunch.

Rare and Impossible Lunch
Mojama, air dried, salt cured and smoked albacore tuna

truffle butter
Pepe Saya truffle butter with Sourdough Bread


Rare and Impossible Lunch
First Milked Virgin Salmon, Arctic Char, River Trout and Smoked Salmon Caviar


Rare and Impossible Lunch
Japanese Kumomoto Oysters, Coffin Bay Angassi Oysters and Moonlight Flat Oysters


Rare and Impossible Lunch
North West Ama Ebi,Mooloolaba Big Eye, Yellowfin and wild Southern Bluefin Tuna

Sea Urchins, Abalone and Clams

Rare and Impossible Lunch
Bay of Fires sea urchin

Rare and Impossible Lunch
Wild Green lip abalone

Rare and Impossible Lunch
Cloudy Bay Diamond Clams

Rare and Impossible Lunch
Selection of wild Cloudy Bay clams

1999 Tyrrell’s ‘Vat 1’ Semillon, Hunter, NSW
1998 Trimbach ‘Clos St. Hune’ Riesling, Alsace, France

Rare and Impossible Fish

Rare and Impossible Lunch
Glacier 51 Toothfish

Rare and Impossible Lunch
Chatham Island Blue Cod

Rare and Impossible Lunch
Yarra Valley Char

2008 Querciabella Batar, Tuscany, Italy
2004 Giaconda Chardonnay, Beechworth, VIC

The lunch included Icnussa Sardinian cheese, “medoro” pecorino sardo, cacio Di Bacco matched with 1995 Travaglini Gattinara Riserva, Piedmont, Italy and 1995 Château Rayas Châteauneuf-du-Pape, Rhône, France and ended with Pana raw organic handmade chocolate with 1974 Florio Marsala.

The Rare and Impossible Lunch was held on Monday 5th August, 2013 at the Sydney Four Seasons Hotel.


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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.

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