Dished up
Alessandro Francois, winemaker of Castello di Querceto, will host a dinner this evening at Joia restaurant in the Elements mall. The five-course meal includes ravioli with fresh burrata cheese and sweetbreads paired with the winery's Chianti Classico DOCG Riserva 1999, and a main course of honey pigeon and black cabbage with couscous in liver sauce and pigeon thigh tempura served with the IGT Cignale 1991 in magnum. The dinner is HK$688 plus 10 per cent. Bookings: 2382 2323
Davide Care from Va Bene in Shanghai will be guest chef at Va Bene in Lan Kwai Fong from tomorrow until May 8. The chef's dishes are available a la carte or as a four-course set menu for HK$668 plus 10 per cent. The menu includes langoustine risotto with mozzarella cream and caviar, roasted black cod with squid ink crust and red pepper emulsion, braised Wagyu beef with soft polenta, and marinated pineapple carpaccio with white pepper ice cream. Bookings: 2845 5577
Wine'n'Things wine importers will have a dinner at Yellow Door Kitchen on May 6, featuring bottles from Villa Maria Estate in New Zealand. Four wines, including the winery's Private Bin East Coast Gewurztraminer 2008, Cellar Selection Gimblett Gravels Syrah 2006 and Gimblett Gravels Cabernet Merlot 2005, will be served with Chinese dishes including fried eel with orange peel, sour and spicy soup with mushrooms, Sichuan-style braised ox tongue and Shanghai stuffed duck. The dinner is HK$550. Bookings: 2873 5733
Three guest chefs from the Czech Republic will be making traditional dishes for the buffet lunch at Tiffin at the Grand Hyatt from May 8-17. Highlights include smoked duck breast terrine baked in honey puff pastry, veal goulash with spring vegetables, potato dumplings filled with smoked pork and steamed white cabbage and apricot and bitter chocolate dumplings. The buffet is HK$285 plus 10 per cent ($143 for children). Bookings: 2584 7822
Christian Le Squer, executive chef of the Michelin three-star Le Pavillon Ledoyen in Paris, will be cooking at Amber at the Landmark Mandarin from May 18-20. The 10-course dinner is HK$1,888 plus 10 per cent and includes foie gras from Landes with passion fruit and coffee, wild turbot with ratte potatoes and black truffle emulsion, fresh morels with cooked ham and spaghetti and pigeon - raw and cooked with sesame seeds (above left). Bookings: 2132 0066
