Kedington Wines is holding a dinner today at Tribute restaurant in Central hosted by Dean Hewitson of Hewitson Wines in South Australia. The dinner includes a pasta course of pappardelle with roasted leeks, fresh peas, lamb jerky and pecorino with burnt butter-thyme sauce, paired with the Hewitson Miss Harry (grenache, shiraz and mourvedre) 2006, and a main course choice of Wagyu hanger steak with gorgonzola cream, bouillabaisse with red pepper rouille, or ratatouille with herbed couscous and grilled fennel gratin, with the Old Garden Mourvedre 2004 and Ned & Harry Shiraz 2006. The dinner is HK$828 plus 10 per cent. Bookings: 2898 9323 (Kedington Wines) or 2135 6645 (Tribute)
The Cake Shop at the Mandarin Oriental in Central is selling Easter eggs (below) made by award-winning Spanish chocolatier and patissiere Oriol Balaguer. The eggs, available until March 23, cost HK$698 for 600 grams and HK$898 for 900 grams. To order, phone 2522 0111.
Nobu Matsuhisa and sake maker Fumiu Hazu (owner of Hokusetsu) will be at Nobu in the InterContinental hotel from March 18-20 for a series of dinners pairing sake with modern Japanese food. The eight-course meal includes scallop tartare with caviar and ume-shiso sauce, paired with the Hokusetsu Daiginjo YK35, salt baked cod with dry miso, served with the Hokusetsu Junmai Daiginjo, and grilled Saga beef with wasabi pepper sauce and spring vegetables, with the Hokusetsu Onigoroshi. The sake dinner can be ordered after the pair leave until April 6; it costs HK$1,488 plus 10 per cent. Bookings: 2313 2323
Kaetsu at the Grand Hyatt in Wan Chai is featuring premium Saga beef until March 18. The beef is cooked into dishes such as sushi (above), Saga beef with strawberries and mashed turnip in vinegar sauce, grilled rice ball with Saga beef and vegetables, and stone-grilled Saga beef with sea salt. Bookings: 2584 7088
