Both chef and vintner work together to produce the perfect dinner. The menu is chosen and then the wines are selected to compliment the food. Join Chefs Stephen and Pete as they bring together their food and wine know-how to highlight this dinner. Foods are paired with appropriate wines.
Curried Mussels with Tomato Broth, served with Alsatian Riesling; Watercress, Fennel & Orange Salad, served with Sauvignon (Fume) Blanc; Herb-Marinated Boneless Loin of Lamb with Niçoise Olives, served with Cabernet Sauvignon; Polenta Cheesecake with Strawberries Macerated in Zinfandel, served with Rose Regale