30 ml 47 Monkeys Gin/Tanqueray
30 ml Amero Montenegro
30 ml Lillet Blanc
4 drops of Saffron Extract
2 dashes Orange Bitters
Smash 10 - 12 leaves of rosemary in boston glass with muddler, add rest of ingredients, stir for 15 seconds, strain into ice filled rocks glass, garnish with rosemary sprig
Glass - Rocks
Tasting Notes -Herbacious, aromatic, savoury, delicately sweet with a very tender bitterness on the finish, smooth and silky on the tongue, very well balanced.
About the Champagne:
The quality of the products starts from the beginning :
The wines are mostly sold direct to clients in Europe and the limited volumes are sold out each year.
Collection bottle Roger-Constant Vintage 2008 - 1er CRU - Limited edition
A Special Edition Vintage of 1,200 numbered bottles produced by the Lemaire Family to pay tribute to their Grandfather Roger Constant. A blend of Chardonnay, Pinot Noir and Pinot Meunier (33% each), 12 months in oak barrels and 30 months in the cellar. Perfect for a gift or to enjoy your friends!
Millésime Less Hautes-Prières -Vintage 2008 Blanc de Blancs-
Champagne Millésime (Vintage) Blanc de Blancs. 9 months in oak barrels and matured in the cellars. This champagne has been made with our best vineyards from Hautvillers, where champagne is born, and got the award of the best Chardonnay of the world.
Rosé de Saignée -An exceptional champagne
A blend of 50% Pinot Noir and 50% Pinot Meunier produced by maceration to give the unique taste and colour. Very rare champagne : no red wine inside this 100% champagne. If you want to make a surprise to your friends, this champagne is perfect!
Cuvée Trianon - 1er CRU
Cuvée Trianon (Jewel of the Lemaire House) is a blend of 60% Pinot Noir and 40% Chardonnay. Matured in temperature controlled steel vats and the alcoholic fermentation is maintained at 16 degrees to preserve the wines aromas. This champagne is our best awarded bottle.
Cuvée Select Réserve -Blanc de Noirs-
A full bodied and fruity Champagne, exclusively Pinot Meunier. Hand picked by strict selection on the vine stock to obtain an optimal maturity, a natural high proof and blooming aromas, spending a minimum of 4 years in the cellars.
RC LeMaire is exclusively imported to Australia by us and we are delighted to offer it to our guests.
Our store is focussed on being a cellar door in the city for over 150 of SA's renowned wine growers.
You will also find our RCL organic French Bubbles, Irish Whiskey and a Beer or two thrown in for a balanced diet.
We offer a program of tastings, sommelier selected wine packs and exciting member offers to help you expand your palate.
An assembly or meeting, esp. a social or festive one or one held for a specific purpose: "a family gathering".
We want to be used as a gathering place for our community – whether that be for a private dinner with friends and family, a special milestone event, when there is something to celebrate or commiserate, to work on that business deal – whatever the reason we would be honoured for you to visit us. We have spaces perfect for groups of 2 – 120+ if you have a cause to gather we will ensure it is an event to remember.
Chief Cook Phil Whitmarsh is a loveable rogue who fits like a hand into a glove with what we are doing at the Daniel O'Connell where he cooks the food he grew up on, the food he loves to eat and does it in his own way - keeping it real.
Don't be fooled by the humble yet gruff exterior (you would be grumpy too if you followed Arsenal and English sport), the journey that Phil has travelled to this point of his life has given him the knowledge, skills and passion to run a kitchen that is second to none. Trained in some of the most notable kitchens of London and Paris, experiencing what it takes to earn Michelin Hats and now calling Adelaide home, he brings a unique blend of global understanding and passion for the local produce available to him.
He is a great believer in the philosophies of Fergus Henderson and other like minded global Chefs who are committed to the sustainable approach of using the "whole beast". Phil leads the way now in extending that philosophy to all that he plates whether that "beast" comes from the paddock, sea or vegetable garden.
His plan at our place is to be ....
Creating exciting menus that keep cooking real, safeguard the journey from paddock to plate and follow a sustainable philosophy – showing respect for the "animal" that has given its life for the table by utilising the skills of the team to serve portions of the "whole beast". Menu's will be a selection of the best prime cuts and the most delicious secondary cuts.
Supporting and Showing off the quality of local produce by carefully sourcing locally farmed and foraged ingredients - working with farmers and suppliers to get the most interesting breeds of beef, pork and fish along with the most flavoursome vegetables.
Taking a hands on approach to what Guests are served – the team make absolutely everything they can inhouse.
Making the experience a complete gastro event – where the finest food and beverage is seamlessly partnered in a relaxed environment.
Our Team lead by Joss Barrett share a passion for food, beverage and providing remarkable & referable guest experiences. They proudly work together to offer our guests creative menus of carefully selected food and beverage products that we are ambassadors for.
Our growers and suppliers are the key to our glorious food. Understanding that real flavour starts in the soil we carefully select our raw products based on their journey from the paddock to our kitchen and it is then our responsibility to showcase their natural deliciousness.
Thank you to all those growers who follow a dedicated sustainable and natural approach to producing products that taste as nature intended.
165 Tynte Street, North Adelaide,
South Australia 5006
Ph: 08 8267 4032
Fax: 08 8239 1668