Polo is often referred to as the sport of kings. At Polo in the Vines guests will be able to eat like kings, too.
Dark Horse Vineyard at Lovedale is hosting the inaugural event on April 7 and award-winning chef, author and television personality Guillaume Brahimi is in charge of the menu.
Food & Wine spoke to Brahimi this week.
He is looking forward to showcasing Hunter Valley wines with a carefully thought-out six-course feast.
The French-born chef certainly has the credentials. He trained in Paris under Michelin-starred chef Joel Robuchon before moving to Sydney in the 1990s and working at Bilson’s (later named Quay). In 2001 he took over Sydney Opera House’s flagship restaurant and, at its peak, Guillaume at Bennelong earned three chef’s hats in the Sydney Morning Herald Good Food Guide.
Brahimi owns restaurants in Melbourne and Perth and his latest food offering is Bistro Guillaume in Sydney.
“I am happy to be involved with Polo in the Vines. In fact, it will be my pleasure,” he said. “It’s a chance to bring people together with a love of sports and also wine and food.”
Guillaume was Urban Polo Association founder Janek Gazecki’s first choice as chef. He wanted the best and he got it. Brahimi’s dishes celebrate Australian produce using modern French techniques.
He was an in-house chef on the Australian version of Iron Chef and has been a presenter on French Food Safari. He has also appeared on both MasterChef Australia and Junior MasterChef Australia.
For Polo in the Vines he is going back to basics.
“I have designed a very simple menu based on great produce. Simple, but delicious,” he explained. “I would love to showcase your semillon. It really defines the Hunter Valley. The shiraz you’re making up there is fantastic and there’s some great chardonnay too.”
Brahimi loves to visit Newcastle but the father of four rarely finds the time. His favourite places? Tyrrell’s Wines and Beau Vincent’s restaurant, Subo.
His autumn-themed polo menu will feature celeriac and mushroom and “beautiful roast beef tenderloin”. For dessert, he’s thinking strawberries. Diners who book a seat at Brahimi’s table will enjoy access to the VIP area in a converted luxury barn.