Chloe’s Club newsletter one August 2008

Welcome to the start of our celebrations for our 25th year and Chloe’s Restaurant first electronic newsletter. We now have an informative web site where all areas of our business are clearly laid out. In the past two years we have reinvigorated our business and our food, service and wine list are again receiving national and international acclaim. Our big point of difference with our peer restaurants is that we are in the position to compare wines. It might be a current vintage with the same wine ten to fifteen years older. It might be two consecutive vintages that are displaying the progression of the life of a wine and a third comparison of that wine in full maturity. Equally we are able to present some of the world’s most famous, and most expensive wines, lovingly cellared at the peak of their lives. The wines on our wine list range from as little as $35 AUD to the max, but we pride ourselves that there are no bad wines on our list. To celebrate our 25th year we are planning a series of very special dinners and events. We would like to invite you to join our Chloe’s Club and receive advance notice for our events before they are made available to the general public. These events will culminate in a unique and exclusive black tie dinner that will fully explore the depth and breadth of the Chloe’s cellar. The menu items will all be carefully matched with food after close collaboration with our chefs.
We pride ourselves that our kitchen provides a world–class dining experience. It might be an intimate dinner for two, an elegant dinner in our private dining room, or an important corporate dinner for 200 in our stylish function room, but our food and service always present the same high standard.
Christmas is almost upon us and we welcome the opportunity to quote for your company seasonal celebrations. Our function venue attached to our restaurant enjoys exactly the same quality of fresh season food with many of the menu items taken directly from our current menu.

We invite you to enjoy a series of unique dining experiences over the coming months.

Owner and Sommelier 

Photography unless otherwise stated by kind courtesy Alan Benson, International +61 412 563182 – National 0412 563 182

News & Events
Chloe’s Club first dinner Thursday October 16, 2008

Enjoy a five–course degustation menu chosen from our current menu with two especially matched wines accompanying each course. House baked bread, petit fours and coffee $120 gst inclusive wine and food. For those of you who might like to enjoy some new company, or just like to come as one please join our long table.

View the menu and wines
Download the booking form

email the office with your enquiry

Kangaroo Island marron, potato terrine, jus gras from our current menu and featured in our first Cloe’s Club dinner menu

A group of Australian chefs, including our own head chef Johnny Triscari where recently guests Dilmah Teas in Sri Lanka. The group did not just to learn about tea, but have become ambassadors for the Merrill J. Fernando Charitable Foundation. Founded on the principle that the success of Dilmah is the result of co-operation amongst Dilmah workers, staff and the community, the Foundation is a charity that channels a part of the profits of Dilmah back to the community. The foundation has achieved exceptional results with their assistance to local business and basically keeping the money in the community rather than seeing it taken out be foreign investors. Merrill Fernando, owner and CEO of Dilmah teas has set a a benchmark for returning wealth to communities and acknowledging and celebrating the worth of the workers. To learn more about the Foundation please visit www.mjffoundation.org

The chefs were treated to extensive education about tea, local dining, market trips and the opportunity to take in a different style of cuisine. It was Johnny’s luscious dessert Honey babas drenched in Dilmah Italian almond tea syrup and served with a citrus mint salad that won him his place in a prestigious group of Australian chefs. The Dilmah Italian Almond Tea is from their ’exceptional label’ shortly to be released in Australia to coincide with the release of a cookbook with recipes created specifically for Dilmah teas. The Dilmah cookbook will be launched in September in Sydney and the dual desserts featured for the launch dinner will be Chloe’s Johnny Triscari and Rockpool Melbourne.