Embark on an extraordinary culinary journey this February as Feather & Bone (FAB) proudly presents its first-ever exclusive Four Hands Wine Dinner. This highly anticipated event brings together two esteemed talents: the renowned one Michelin star chef, Andy Beynon from London’s beloved Behind Restaurant, and Jock Auld, the founder and winemaker of Auld Family Wines in Australia’s Barossa Valley. These culinary virtuosos will join forces with the Group’s executive chef, James Oakley, to curate an unforgettable culinary experience at Feather & Bone’s Sai Ying Pun and Wan Chai Branch on February 27 and February 28, respectively.
After gaining his first Michelin Star a mere 20 days after the opening of Behind, chef Andy has established himself as an expert in crafting menus centered around seafood. His culinary prowess shines through as he seamlessly combines classical fine dining techniques with his own ingredient-focused approach, skillfully striking a delicate balance between complexity and minimalism.
For two nights only, guests will be indulged and pampered with an impeccable 5-course feast meticulously crafted by Andy and James, showcasing their finest menu using the highest quality ingredients from premium meats to seafood, such as locally-caught smoked grouper and trout roe, turbot and slow-cooked pork cheeks, and dry-aged Wagyu picanha. Elevating this extraordinary dining experience to new heights, there will also be an expert wine pairing curated by Jock Auld.
Each course has been thoughtfully harmonised with a selection of Auld Family and Common Molly’s exquisite wines from the Eden and Barossa valleys in Australia. These range from Riesling, Sangiovese and Grenache, to Shiraz, ensuring that every sip perfectly complements the flavours and characteristics of the accompanying dish. Jock will talk guests through his knowledge and wine pairing journey – some wines have very interesting personal stories, adding an extra layer of sophistication and insight to the evening.
The exclusive 5-course wine-pairing dinner menu is now available for advanced booking. Guests can enjoy a special early bird offer of just $888 per person if they book before January 31, 2024. From February 1, the price will be $988 per person.
