Food and Wine Paring Menu 20th July 2010

Smoked Salmon Parfait with Buck Wheat and Black Pepper Cracker

Paired with

  Chenin Blanc, Kirabo, Worcester, South Africa

(A young Chenin with bright glittering colour, displays aromas of dry apricots. Vivacious with a good fruit finis)

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Wild Mushroom and Thyme Cappuccino with Truffle Foam

Paired with

 Cotes du Rhone, Samorons Blanc, Domaine Ferraton, Northern Rhone Valley, France

(A Rhone Charmer! Silvery gold with a nose of little pears, enveloping creamy crushed hazelnuts with a super light weight finish)

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Pan Seared King Scallop with Home Made Pancetta Black Pudding and Apple Hollandaise

 Paired with

 Sauvignon Blanc, Te Kauwhata, Quarry Road, North Island, New Zealand

(Magic in a bottle! Gold green colour, pure gooseberries leading onto a passion fruit palate. Clean and crisp)

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Cannon of Lamb with New Potato Rosti, Mint BÈarnaise and Buttered Spinach

Paired with

Malbec, Andean Vineyards, Mendoza, Argentina

(Rich red colour with splendid aromas of violets. Taste of red berries and chocolatey fruit)

OR

Pan Seared Sea Trout Fillet with Runner and Broad Beans and Asparagus with Water Cress Nage

Paired with

Chablis, St-Valentin, Domaine Vocoret, France

(Silver green in colour, it has a welcoming, dry, full body. Vanilla and peach bouquet, plenty of fruit)

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Pink Fizz Sorbet

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White Chocolate and Raspberry Tart with Peach Ripple Ice Cream

Paired with

Asti Spumante, Crystal Abbazia, Italy

(A luminous gold with a sparkly aroma of muscat and figs. Delicious, fresh, flowery and peachy fruit flavours and lasting bubbles of pleasure)

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Petite Fours & Coffee

(arrival for 7pm and dinning for 7.30 prompt £30.00 per person)