One Bar in Exchange Square is holding a wine dinner tomorrow featuring Chateau Prieure Lichine, a fourth-growth from Margaux. The four-course dinner includes Boston lobster brick with leek mousseline, pancetta and port wine, roasted Australian veal tenderloin with fava beans, carrot and cepe mushroom crepe, and French cheeses, which will be served, respectively, with the 2000, 1998 and 1996. The dinner is $800. Bookings: 2522 2246
Mark Sapienza from the Langham Hotel in Boston will be guest chef at the Bostonian in the Langham Hotel in Tsim Sha Tsui until September 30. His dishes include fricassee of lobster and chanterelles and wild salmon with fennel pollen and soft semolina gnocchi (right). In addition, Sapienza will cook for a wine dinner on September 22. The five-course meal includes lamb with moutarde de Brive, vanilla scented parsnips and haricots verts, with the Chateau Canon 2001 premier cru classe from St Emillion. The dinner is $888 plus 10 per cent. Bookings: 2375 1133
Belvedere at the Grand Stanford InterContinental in TST is featuring lamb and shiraz until the end of this month. Dishes include pomegranate-glazed lamb brochette with couscous, lamb and green mango sausage with black pepper potato puree, and carpaccio of lamb with shaved baby fennel. The wine includes Wolf Blass President's Selection Shiraz 2003 and Errazuriz Syrah Reserve 2003. Bookings: 2731 2880
Toscana at the Ritz-Carlton is holding a Barolo wine dinner on September 25, which will be followed by the Eighth International Live Barolo Auction, with participants from Hong Kong, Italy and England. The six-course dinner includes risotto al Nebbiolo, spuma and porcini, paired with the Pin 2000 La Spinetta, and roe deer medallion with pear and foie gras emulsion, served with the Barolo 1999 Gagliardo and Barolo Big d'Big 1999 Rocche dei Manzoni, while the Piedmont cheese selection is served with the Barolo 2000 Corino. The event is $1,088 plus 10 per cent and reservations are essential. Bookings: 2532 2062
JW's California at the JW Marriott is featuring Australian Wagyu beef until Sunday. On the menu are dishes such as shiraz-braised Wagyu beef cheeks, tenderloin carpaccio, and grilled tenderloin, rib-eye or sirloin. Bookings: 2841 3899
