Wine Pairing

SPRING / SUMMER MENU

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

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.