Liam Tomlin, executive chef of award-winning Sydney restaurant Banc, will make a guest appearance at the Kowloon Shangri-La from March 6-10. Tomlin's 'modern French' dishes, which helped Banc win the restaurant of the year award from Australian Gourmet Traveller in 1999 and the same award by the Sydney Morning Herald's Good Food Guide in 2000, will be featured on the a la carte lunch and dinner menus at Margaux. Guests can also taste Tomlin's specialties at the Australian wine dinners, held the hotel's Harbour Room. The Rosemount dinners on March 6 and 7 include sauteed scampi tail with scallop mousse and caviar, paired with the 97 Rouburgh Chardonnay, roasted quail with truffled remoulade with the 98 Traditional, and a fillet of beef Rossini with the 97 Mountain Blue. The five-course dinner is $700 plus 10 per cent. The five-course Hamilton wine dinner on March 8 is $650, and features herb-seared tuna with crab remoulade and tomato fondue paired with the 98 Adelaide Hill Pinot Noir, Lyonnaise tart with roasted calves sweetbreads and sauce Soubise, with the 97 Egremont Reserve Merlot, and dessert of champagne chiboust with peaches in vanilla syrup, complemented by the 99 Noble Semillon Sauvignon Blanc. At the Chateau Tahbilk 'Meet the Owner' dinner on March 9, guests can enjoy dishes such as assorted oysters with the 96 Chateau Tahbilk Chardonnay, and warm salad of squab breast with sauteed potatoes and truffled baby leeks, paired with the 95 and 98 vintages of Chateau Tahbilk Cabernet Sauvignon. The dinner is $680. Information and reservations on 2733 8750. The Lobster Bar at the Island Shangri-La is showcasing Norwegian salmon in a promotion that runs from February 19-March 18. Chef Frank Ho's special dishes include broiled Norwegian salmon fillet in curry spice marinade with green mango pickles, pan-seared salmon fillet with Chinese rice noodles and fish roe, and seared salmon brochette and homemade nori fettuccini with mushroom ragout. Phone 2820 8560.