Our Head Sommelier, Reeze Choi, has curated a selection of Burgundy wines to take us on a journey from north to south of the region. Join us to learn about the different climats and terroirs the region has to offer. The wines will be accompanied by a special eight-course menu designed by Chef Ming.
Cold Abalone in Smoke with Plum Sauce
Domaine William Fevre, Chablis Grand Cru Les Clos 2007
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Steamed Garoupa Dressed with Silky Tofu and XO Sauce
Domaine du Château de Marsannay, Marsannay Les Favières 2015
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Seasonal Double Boiled Soup
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Steamed Chicken with Chinese Ham and Black Garlic Wrapped in Lotus Leaves
Domaine Faiveley, Gevrey-Chambertin 1er Cru Les Cazetiers 2006
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Slow-Cooked Pigeon Smoked with Jasmine Tea Leaves
Domaine Arnaux Lachaux, Vosne-Romanée Les Hautes Maizières 2011
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Braised Fish Maw with Maitake Mushroom
Domaine du Château de Meursault, Grand Cru Corton 2015
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Abalone “Risotto”
Domaine du Château de Meursault, Meursault du Château 2003
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Double Boiled Coconut Dessert with Birds Nest
Domaine Joseph Drouhin, Puligny-Montrachet 1er Cru Les Folatières 2016
Very limited seats. Priced at HK$1,980 per person plus 10% service charge.