A seven-course fusion wine dinner starts with camembert grilled cheese with Bouchard Bourgogne Blanc and ends with a peanut butter cookie and fried foie gras fritter with Chandon Etoile Brut.
Camembert grilled cheese with fresh winter truffle and Serrano ham paired with Bouchard Bourgogne Blanc
Effervescent pineapple and pomegranate with lemon pepper prawns, with Schlumberger Pinot Blanc, Alsace
Braised pork belly with asparagus and poached quail egg, served with a thin layer of boursin potatoes, paired with Nero
Venison Carpaccio with fresh figs and a black pepper whole grain mustard paired with Righetti Valpolicella, Veneto
Pan seared scallop with potato and leek consume and broccoli puree, paired with Joel Gott unoaked Chardonnay
Chocolate dipped bacon with smoked peanuts and fresh apples, with Cape Mentelle Cabernet Merlot
Peanut butter no bake cookie with vanilla bean ice cream and a fried foie gras fritter paired with Chandon Etoile Brut.