
Wine Pairing
SPRING / SUMMER MENU
Wine Pairing
for our Spring / Summer Menu
Ouverture
CHAMPAGNE DELAMOTTE, NV (Sparkling)
Le Mesnil-sur-Oger, Côte des Blancs, France
Chardonnay 55%, Pinot Noir 35%, Pinot Meunier 10%
RP 91, JS 91, WS 91, Burghound 91
Starting with
VIOGNIER, PAUL JABOULET, 2019 (White)
Rhône valley, France
Viognier 100%
Followed by
Option 1 : Braised Beef Short Ribs
ALTOS LAS HORMIGAS, RESERVA, ANTONINI, 2017 (Red)
Uco Valley, Mendoza, Argentina
Malbec 100%
RP 93
or
Option 2 : Flash Roasted Halibut Fillet
ALBARIÑO RESERVE, BODEGA GARZÓN, 2019 (White)
Garzón, Maldonado, Uruguay
Albariño 100%
JS91
Getting to
CHATEAU D'AIGUILHE, COMTES VON NEIPPERG, 2015
(Red)
Côtes de Bordeaux - Castillon, France
Merlot 85%, Cabernet Franc 15%
RP 92, JS 92, Jancis Robinson 16.5, RVF 16
Ending with
RIESLING SPATLESE, ABTEI HIMMEROD, 2019 (White)
Mosel, Germany
Riesling 100% (late harvest)
From 6 people and above.
Wines may be changed according to stock availability or seasonal opportunity.
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.