• Wine Master Class Dinner

Wine Master Class Dinner



Oak smoked haddock and Jersey Royal pavé, crispy quail’s egg, lemon mayonnaise
Villa Maria Reserve, “Wairau Valley“, Sauvignon Blanc, 2013, New Zealand



Risotto of truffles and morel mushrooms, shaved parmesan, crème fraîche 
Chassagne Montrachet, 1er Cru Morgeot “Duc de Mangenta“, 2010, Louis Jadot


Honey roasted duck breast, compressed apple, celeriac purée, burnt apple jus                                              Beaune 1er Cru Theurons, 2007, Louis Jadot, Burgundy


Pina colada

Coconut mousse, caramelised pineapple sorbet, rum, banana and passion fruit curd, kalamansi jelly
Peller Icewine, Vidal, 2009, Niagara-on-the-Lake, Ontario, Canada

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