We hauled halfway across Australia to Uluru, the famed Ayer's Rock where Luxury Lodges of Australia has one of it many ultra-luxe lodges. These magnificent, tented lodges are akin to those seen on safari in Africa, all with terraces and magnificent views of THE ROCK!
On arrival we had a spectacular lunch, but dinner was a true revelation. Lorena, who manages the restaurant, discovered we were wine fanatics and kept bringing more and more wines to taste and indeed revel in all evening. We had wine as well with canapes at the foot of Uluru after our later afternoon hike near the base,
Before dinner we enjoyed a Kangaroo Island vodka martini that was smooth and divine and when we sat down our first wine was an Adelaide Hills Gruner Veltliner called "The Pawn: that paired superbly with the amuse of South Australia Spanner Crab and Celeriac on a Crumpet with Finger Lime. The starter (called entree here) was a New South Wales Veal Tartare with Rosted pumpkin, smoked egg yolk and rosella (a dried native hibiscus) that we were in heaven with. The wine was a Rockford 2022 "Frugal Farmer" red blend of Grenache, Mataro & Alicante Bouchet, varietals that are not so common here; we are glad we have an appointment to visit this winery in the Barossa Valley in February.
The main was a Westholme Wagyu with charred onion and potato galette that was so tasty even the fat was amazing. The Bleasdale "Second Innings" Malbec from Langhorne Creek in Southern Australia was a superb pairing with nice acidity.
Dessert was a Simpson Desert (the local desert area to the south) Medjool Date Cake with Salted Territory (the Lake Amadeus salt flats are to the south as well) Honey (honey from Alice Springs) Ice Cream that had a yummy chewy tuille and was a treat served with Dandelion Vineyards Pedro Ximenez Barossa Valley Sherry.
Tonight, we eat outside (yes in the 85 degree--dry--heat) at 1-3-1, the hotel's outdoor dining located exactly on Longitude 131 facing Uluru as the sun sets!!
