LIANのWine Dinner@4Jan10

繼3日飽飽滯滯之旅後，再嚟個wine dinner！無計啦，呢個event早於12月頭已經報咗名比晒錢，所以就算當日個肚依然滯住滯住咁都要頂硬上.....

其實當晚個menu係幾ok嘅，尤其係d甜酒，因為主要係嚟自我最鐘意嘅Sauternes區.....

Aperitif

Chateau de Bastard Sauternes 2006 (90% Semillon, 10% Sauvignon/ A pinch of Muscadelle)

1st Course

Chateau de Bastard Sauternes 2006 (90% Semillon, 10% Sauvignon/ A pinch of Muscadelle)

Trio of 三款泰越小點： 

(1) Soft shell crab, avocado, pink ginger and basil rice paper roll 牛油果軟殼蟹米紙卷

 (2) Orange roast duck roll 橙酒燒鴨肉卷

(3) Seared Foie Gras Spring Roll with purple pickle 乾煎鵝肝春卷伴醃酸瓜

 

2nd Course

Cheteau Magneau Graves Blanc Cuvee Juien 2007 (60% Semillon / 40% Sauv. Blanc)

Lobster and steamed white chicken with pommelo 龍蝦‧蒸雞配柚子

 

3RD Course

Clos Dady La Dolce Vita 2001 (90% Semillon, 10% Sauvignon, and a pinch of Muscadelle)

Pistachio-crusted Seabass with ginger, lemon grass, and a sweet chili sauce 開心果配甜辣汁鱸魚

 

4th Course

Chateau La Tour Des Remparts Graves 2007 (50% Merlot / 50% Cab. Sauvignon)

Confit of duck with turmeric, vietnamese mint, eggplant pickle 薑黃薄荷蜜汁鴨

 

5th Course

Clos Les Remparts 2006 (70%Merlot/30%Cabernet Sauvignon)

Braised ox cheek in red coconut curry / French bread 紅咖哩牛面肉配法式麵包

 

6th Course

        Clos Dady 2005 (90% Semillon, 10% Sauvignon, and a pinch of Muscadelle)

Deep fried bananas in filo pastry and warm caramel sauce served with a scoop of vanilla ice-cream 炸香蕉伴焦糖汁雲喱拿雪糕

基本上食埋第三個course(魚)之後我同LLB已經完全食唔落，最後仲打包埋個紅咖喱走添！

vv中間呢位就係winemaker - Clos Dady, 非常之nice.