Dished Up

PUBLISHED : Thursday, 22 March, 2007, 12:00am
UPDATED : Thursday, 22 March, 2007, 12:00am

Golden Gate Wine is matching wines with Sichuan food at a dinner tomorrow at the Chinese Cuisine Training Institute in Pok Fu Lam. Californian wines include Schramsberg Mirabelle Brut Methode Champenoise, Peju Province Carnival French Colombard 2005 and Calera Pinot Noir 2004. Oregon wines include Elk Cove Vineyards Pinot Gris 2004 and Henry Estate Winery Riesling 2004. The dishes include starters of fish fillet with Sichuan peppercorns and hand-shredded chicken with peanut sauce, and hot dishes of braised abalone with deer sinew, sea cucumber and pigeon egg, Chengdu spicy dumplings, sauteed pork slices in spicy sauce, and smoked duckling with tea leaves. It's HK$550 plus 10 per cent. Bookings: 2891 8181


Wine importer Vins de France is also holding a wine dinner tomorrow. The event at Flamingo 88 in Causeway Bay will compare syrah from Languedoc-Roussillon and the Rhone Valley with shiraz from Australia and Chile. The dinner, which includes smoked duck breast Marseilles, paired with Cave de Tain Saint Joseph Esprit de Granit 2003, and a main course of crusty mustard lamb rack, served with the Vina Ventisquero Grey Premium Syrah 2002, is HK$388 plus 10 per cent. Bookings: 2803 5760


The Repulse Bay is featuring black truffles on the menu at the Verandah. Dishes include black truffle scrambled egg with Alaskan crab and toasted brioche; potato veloute with cepes, quail eggs, crispy Parma ham and shaved black truffle; supreme of guinea fowl with wild mushrooms, Savoy cabbage and truffle reduction; and veal tenderloin wrapped in pancetta with black truffle sauce (above), truffled potato cakes and braised vine-ripened tomatoes.


Bookings: 2292 2822


Eduardo Vargas, voted Shanghai Restaurateur of the Year in 2006, is guest chef at Lumiere at the IFC Mall in Central until the end of the month. He has created special dishes such as a trio of cold tapas of fish ceviche, prawn-avocado salpicon and seared tuna with wasabi aioli (left), lamb loin with mint-cabernet sauce, papaya-rosemary mojo and locro-style risotto, and trio of flans (red bean, green tea and black sesame). The dishes are available a la carte and on a four-course tasting menu for HK$520 plus 10 per cent. Bookings: 2393 3933


 

Promotions

 
 
 

You may also like