Dished up
FINDS restaurant in Central is holding a Falesco wine dinner this evening. The four-course meal includes marinated beef with pickled vegetables, poached quail egg and tarragon dressing, served with the Vitiano 2003, and a main course of slow-roasted loin of venison with snail butter, potato pancake and blackcurrant sauce, paired with the Montiano 2001 and Marciliano 2001. The dinner is $650 plus 10 per cent. Bookings: 2522 9318
It's time once again for the Marco Polo Hongkong Hotel German Bierfest. The partying takes place on the 6/F concourse starting tomorrow until November 3. Admission is $80 for adults ($60 for children) Sunday to Thursday, and $150 ($100 for children) on Fridays, Saturdays, and Halloween night (Monday, October 31). There will be
beer (of course), entertainment and food such as roasted Nurnberger sausages with sauerkraut and mashed potatoes (above), charcoal-grilled bratwurst with potato, carrot and white cabbage salad, grilled herb-marinated half-chicken with carrot salad and potato salad, black forest mushroom cannelloni with tomato sauce, roasted pork knuckle with braised red cabbage and gratinated potatoes, black forest cake and apple strudel.
Bookings: 2113 3217
Bruno Maringue, chef of Georges Duboeuf in Beaujolais, is cooking French dishes today and tomorrow at DotCod in Central. The a la carte selection is available today, with such dishes as ballotine of duck liver with smoked duck breast, casserole of langoustines with aromatic butter, and monkfish medallion with freshwater pike dumplings. Tomorrow evening, the dishes will be paired with Georges Duboeuf wines, including the zucchini salad with scallops, served with the Saint Veran 2003 and salmon rillettes with pink peppercorns and chives, served with the Prestige Pouilly Fuisse 2002. The wine dinner is $628 for Hong Kong Cricket Club members and $788 for non-members. Bookings: 2801 6988
If you like potatoes, head to DiVino Wine Bar & Restaurant in Central, where chef Michele Senigaglia has created dishes incorporating different spuds from all over the world. There's home-made cured salmon on warm Bintje potato crisp with sour cream, light Ratte potato and leek soup with oscietra caviar, Idaho russet potato dumplings with lamb, porcini and truffle ragout, and black cod fillet with purple potato puree and tarragon beurre blanc. The potato dishes are available until November 15.
Bookings: 2167 8883
