Culinary Month dinner infused with rum and fun

Culinary Month’s diversity was further reiterated with a great rum infusion dinner at Rum Point restaurant this past weekend.

Seating was limited to 60 people, with many arriving on a Red Sail catamaran from Safehaven Dock for a five-course meal that had the signature drink of the Caribbean at its heart, plus some great wines provided by sponsor Jacques Scott.

Chef Stuart Mena and Restaurant Manager and Sommelier John Buckley created a six-course experience in which rum either became part of the dish or was a pairing. Following a Coca-Cola-braised pork butt amuse bouche, there were also some excellent wines; the Perrier Jouet Grand Brut champagne with the first course of hokkigai clam with earthy pea shoots was a particular highlight.

Centre stage

Rum took centre stage in the second course, with a classic Mount Gay XO Old Cask rum punch along with a variation on mulled sorrel soup and then Ron Zacapa 15-year Solera rum-cured salmon gravalax, which wowed along with a great curried pumpkin puree and micro cilantro with a blood orange mojo dressing and an accompanying Pinot Noir.

The tenderloin of venison with a wild forest mushroom and salsify fricasee and a stunning Ecuadorian dark chocolate jus was spectacular; its natural gaminess was minimised in favour of a beautifully cooked and incredibly tender aspect. This was paired with a 2005 Chiles Valley red Cabernet/Zinfadel and a 12-year-old Appleton.

And for the tourists, locals and interested epicurean adventurers, the dessert course of apple tart with Appleton rum butter, French vanilla ice cream and a Sangster’s rum cream drizzle was rounded off by a wonderful Ron Zacapa 23 year Solera.

Rum, the sea and a blend of local flavours and international skill showed Culinary Month’s ethos with moments of perfection.