Toscana at the Ritz-Carlton in Central will have a dinner next Thursday matching Italian food with wines from Providence winery in New Zealand and Movia in Slovenia. The six-course meal includes asparagus soup with gorgonzola cream, paired with the 2000 and 1995 vintages of Veliko Bianco Movia, fava bean gnocchi with wild boar and porcini mushroom ragout with the 2004 Providence Matakana Rose, and shoulder and saddle of baby lamb, served with the 2002 Providence Matakana Sirah. The dinner is $1,088 plus 10 per cent. Bookings: 2532 2062
Boutique Wines is holding a mystery wine dinner on Wednesday at the Refectory restaurant in SoHo. The four-course meal will be served with seven mystery wines, and the table with the most correct guesses wins a prize. The event is $488 inclusive. Bookings: 2525 3899
From tomorrow until July 2, Thai Lemongrass will feature the cuisine of guest chef Supreeda Khemkhang from its sister outlet, Silk, in Phuket. Her dishes include green mango salad with crispy fried squid, cashews and lemongrass, fried fresh king prawns with tamarind and lime sauce, and roasted duck with broccoli in yellow bean sauce. Bookings: 2905 1688
Greg Malouf of Momo in Sydney will be guest chef at Olive restaurant (where he's a consultant) until July 3. His specialities include Bedouin spiced sauteed chicken baked in mountain bread, stuffed Turkish ravioli with sticky oxtail, fenugreek and Egyptian fried egg, lamb kibbeh stuffed with mozzarella, and pear balawa with dates. Bookings: 2521 1608
SoHo SoHo is featuring Welsh cuisine on its menu until the end of the month. Dishes include mussels with leeks in creamy sauce, smoked haddock with Welsh rarebit crust on tomato salad, Welsh salt duck with white onion sauce, parsnip mash and sauteed kale, pastry parcel with Welsh cheeses, and apples with chive cream and mixed salad. Bookings: 2147 2618
Panorama at the New World Renaissance in Tsim Sha Tsui has white asparagus on its menu until the end of June. Dishes include white asparagus with white truffle-flavoured foamy butter (left) and white asparagus with oven-baked portobello mushroom. Bookings: 2734 6660
