Table talk

Steve Farquharson, owner and winemaker of Wooing Tree Vineyard in Central Otago, New Zealand, will host a dinner on Saturday at the Dragon King Restaurant in Causeway Bay. The menu includes steamed mantis prawn with egg white served with Monowai Pinot Gris 2008; crispy roast chicken with Wooing Tree Beetle Juice 2008; Singapore-style black pork with Wooing Tree Pinot Noir 2008, roast duckling with the winery's Sandstrom Reserve Pinot Noir 2007, and coconut-flavoured sweet osmanthus pudding with Tickled Pink 2009 Pinot Noir dessert wine. The event is HK$690. For bookings contact Vanessa Leung from At Style Wine, tel: 6593 1859.

Laurence Yeung, pastry chef of Nobu InterContinental in Tsim Sha Tsui, will conduct a class on mochi and Japanese desserts on July 24. Students will learn how to make warabimochi, mochi with red bean paste and yellow bean paste, and yuzu jam. The class, which is limited to eight students, costs HK$788 plus 10 per cent and includes a Nobu omakase lunch. Bookings: 2313 2323.

Kaetsu restaurant at the Grand Hyatt in Wan Chai is featuring seasonal Murasaki uni (sea urchin roe) throughout July. Diners can taste dishes of uni sashimi or sushi, grilled uni and uni with egg yolk sauce soup. Bookings: 2584 7722. Throughout July, Vivo restaurant in Central (bottom) will be serving a weekly special of 300-day grain-fed beef from Ranger's Valley Farm in Glen Innes, Australia. From now until July 11, guests can try grilled beef sirloin with potato gratin and truffle veal foam (below, HK$258); July 12-17 features roasted beef tenderloin with cannellini bean stew and foie gras veal jus (HK$258); the dish of the week for July 18-24 is roasted prime rib with portobello mushroom and veal jus (HK$468, serves two); while the final week's special is braised beef cheek with pan-fried ox tongue and celeriac pur?e (HK$198). Bookings: 3106 2526.