Dinner with James Halliday AM and Jacques Reymond at Frederic

23 Dec, 2022

Join us for an incredible food and wine evening with James Halliday and Jacques Reymond at Frederic.

Australia’s most respected wine critic and Melbourne’s master of French cuisine are teaming up for one night only. Join us at Frédéric on Thursday February 16, 2023 for a truly special evening with old friends, James Halliday AM and French-Australian chef Jacques Reymond.

Frédéric Bistro, located in the heart of Cremorne in Melbourne, will provide a European-style setting for the evening that will see Reymond designing a four-course French menu using the finest local and seasonal ingredients.

James and Jacques will draw from their years of experience, and will guide you through the food and wine elements of the evening, while sharing stories from their celebrated careers.

The night will include canapés and sparkling to start the evening, followed by a selection of entrees and mains. The menu will be matched to 15 carefully curated wines. Across five brackets, you will taste some of the finest wines from around the country – each one a favourite of James’ from 2022.

Join us for a memorable night, with two icons from the food and wine industry, and celebrate some of the finest Australian wine. Don’t miss out.

Event details

Where: Frédéric Bistro, Cremorne VIC 

When: Thursday, February 16

Time: 6:30pm – 11:00pm

You'll drink wines from the following producers:

House of Arras | Henschke | Jim Barry Wines | Grosset | Dawson & James | Hoddles Creek Estate | Penfolds | Oakridge | Bream Creek | Giant Steps | Paralian | Bondar Wines | Bekkers | Cherubino | Wynns Coonawarra | Cullen Wines

The menu:

On arrival: canapes and sparkling

Foie gras and sauternes jelly
Tempura Kakiage of vegetables, togarashi
Baked escargots in grape tomato

First course: riesling

Salad of sea and Earth: young vegetables barigoule, marlin, lemon flan, apple dashi, brebis sheep curd, roasted scallops

Second course: chardonnay

King George whiting and Crystal Bay prawns en croute, sauce champagne, chervil

Third course: pinot noir

Southern Ranges Angus a la ficelle, horseradish gribiche, caramelised daikon and mustard ice cream tartlet

Fourth course: shiraz

Highland Sancho venison, beurre rouge, tea smoked beets, viking potatoes, Tasmanian wasabi

Fifth course: cabernet sauvignon

Holy goats "La Luna Ring" goat cheese, aged comte cloud mist from Jura, toasted walnuts
Gianduja parfait glace, spiced strawberries, four pepper tuile, espresso coffee emulsion


James Halliday AM and Jacques Reymond