John Hancock, owner and chief winemaker of Trinity Hill Wines in Hawkes Bay, New Zealand, will host a dinner featuring his wines today at Madison's Restaurant & Bar in Central. The five-course meal includes baked duck and truffle pie with raspberry jus, paired with the Trinity Hill Pinot Noir 2005, buttered poached Wagyu beef with salted baked potato and garlic spinach, served with the winery's Merlot-Cabernet-Syrah 2003, and assorted cheese platter with the Syrah 1999. The dinner is HK$598 plus
10 per cent. Bookings: 2523 4772
Larry Maguire and Bruce Mooers from Far Niente Winery in the Napa Valley will introduce their wines at the Golden Gate Wine dinner on October 9 at The Box in the IFC Mall. The dinner includes king crab with spiced avocado, jumbo prawn and creamy horseradish dressing, served with the Far Niente Estate-bottled Chardonnay 2004, Far Niente Cabernet-braised Wagyu beef cheek with black truffle mash, paired with the winery's Estate-bottled Cabernet Sauvignon 2000, 2002 and 2004, and a grand dessert surprise, served with the Dolce 2002 Napa Valley Late Harvest. The dinner is HK$1,880 plus 10 per cent. Bookings: 2891 8181
Lumiere restaurant in the IFC Mall is serving a five-course tofu menu that won its executive chef, Shao Tak-lung, a gold medal with distinction for all-around Chinese chef in this year's 'best of the best' Hong Kong Tourism Board culinary awards. The menu has dishes such as crab meat salad with papaya, mango and tomato served with sliced sesame tofu; minced chicken with
egg white consomme and vegetarian bird's nest; and steamed garoupa stuffed with minced shrimp. The tofu menu is HK$450 plus 10 per cent. Bookings: 2393 3933
Mezzo Grill at the Regal Kowloon Hotel in Tsim Sha Tsui is serving a five-course dinner, featuring giant oysters and foie gras. The meal includes pan-fried goose liver on pomelo salad (above), baked giant oyster with rice and sesame sauce, and a choice for main of char-broiled rib-eye steak with sauce chasseur, boneless organic chicken cacciatore with herb butter noodles, sauteed lobster linguine with wild mushrooms, deep-fried snapper fillet with almond slices, or roasted US baby back ribs with barbecue sauce. The dinner is HK$298 plus 10 per cent. Bookings: 2313 8778
