Lumiere in the IFC Mall will hold a dinner tonight, pairing 23 wines from six Australian wineries with the restaurant's South American-influenced Sichuanese cuisine. The wines of Yering Station, Mount Langi Ghiran, Hungerford Hill, Punters Corner, Kangarilla Road and Step Road will be paired with such dishes as pan-seared crab cakes, shredded chicken with ginger sauce, roulade of duck with Yunnan ham, sauteed pork slices with leeks and dried bean curd in sesame puffs, roast pigeon breast stuffed with duck liver sausage, and osmanthus and lychee gelee. The dinner is $780 plus 10 per cent. Bookings: 2393 3933
Sergio Zanetti, chef of the Mistral in the InterContinental Grand Stanford in Tsim Sha Tsui, is cooking dishes from his home region of Lago Maggiore until the end of this month. Dishes include asparagus salad with trout, tomatoes and black olives, marinated rolled Italian eel with citrus and Arneis vinegar, and roasted rabbit loin wrapped in lard with creamy onion sauce and black truffles. Bookings: 2731 2870
Also at the InterContinental Grand Stanford is the Qing imperial cuisine promotion in Hoi King Heen. On the menu are dishes such as pan-fried shrimp balls with diced abalone, fish maw and mashed lily bulbs, braised bird's nest with cuttlefish paste in superior broth, deep-fried sliced chicken with goose liver paste and deep-fried fresh scallops with saffron sauce. Bookings: 2731 2883
Cammino at The Excelsior in Causeway Bay is featuring seasonal mushrooms until the end of next month. The dishes include sauteed chanterelles with sun-dried tomato gnocchi and garlic parsley cream sauce (right), braised beef cheeks in Barolo wine sauce with porcini mushrooms and red onions with truffle mashed potatoes, and baked halibut with porcini mushroom herb crust on red wine butter sauce with roasted fennel and olive potatoes. Bookings: 2837 6780
La Cite in Pacific Place is celebrating its 10th anniversary with a retrospective of its popular dishes, served as two courses for $195 plus 10 per cent or three for $238. Appetisers include goose, pork, salmon and mackerel rillettes, foie gras terrine with celeriac confit, and baked escargots in herb butter, while for mains there are dishes such as pan-fried skate wing with capers and lemon butter, bouillabaisse with aioli and garlic bread, and duck confit with Lyonnaise potatoes and frisee salad. To go with the set dinner, guests can also have a glass of Chateau Talbot 1995 for $95. Bookings: 2522 8830