Gaia restaurant in Central will have a special dinner on April 23 pairing Antinori wines with Italian food. The five-course event includes homemade maltagliati pasta with chopped duck breast, red wine and juniper berries, paired with the Antinori Badia a Passignano Chianti Classico Riserva Marchesi 2001, and sliced beef with rosemary-infused olive oil and pecorino cheese with the winery's Guado al Tasso 2003. The dinner is HK$1,180 plus 10 per cent. Bookings: 2167 8200
Prince Robert of Luxembourg, vice-president and managing director of Domanine Clarence Dillon (producer of the Bordeaux premier grand cru Chateau Haut-Brion), will host a dinner on April 25 at Gaddi's at the Peninsula in Tsim Sha Tsui. Gaddi's chef, David Goodridge, has created a six-course dinner that includes pork three-ways with poached apples, paired with the 1986 and 1988 vintages of Chateau Haut-Brion, stuffed and roasted lamb saddle with natural jus and gratinated potatoes, paired with the 1982 vintage, and dessert of strawberries and rhubarb with strawberry sorbet and vanilla cappuccino, paired with the Clarendelle Amberwine 2003. The event is HK$5,988 plus 10 per cent. Bookings: 2315 3171
Three Dutch chefs will be in residence next week at Amber restaurant at the Landmark Mandarin Oriental in Central. Michelin two-star chef Robert Kranenborg from Le Cirque in Scheveningen is cooking from April 23-25, with a tasting menu that includes lacquered langoustines with spinach, wakame, tomato and artichokes, and sweetbreads charcoal-grilled with pineapple and bacon foam. The dinner is HK$1,100 plus 10 per cent. The dishes of Hans Snijders, from the Michelin-starred Chateau Neercanne in Maastricht, will be available from April 26-May 1. The menu includes scallops a la plancha with fine cream of parsnip with parsley-infused oil and lime syrup, and milk-fed lamb from Texel with cauliflower puree and asparagus and madeira reduction. The menu is HK$1,100. The visiting chefs and Amber's Richard Ekkebus will join forces for a gala dinner on April 26. The 12-course menu includes Kranenborg's beetroot gazpacho with horseradish sorbet, Snijders' veal sweetbread with black truffle, and Ekkebus' smoked freshwater eel with duck foie gras terrine. The gala dinner is HK$1,480. Bookings for all events: 2132 0066
Cammino at the Excelsior in Causeway Bay is serving veal until the end of April. The menu includes chilled braised veal with tuna mayonnaise and baby capers, braised veal cheek in pinot bianco with artichoke, and veal scallopini on ricotta polenta (above). Bookings: 2837 6780