4-course dinner and wine pairing

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4-course dinner and wine pairing with sommelier, Craig Pinhey

in support of the Canadian Red Cross...


TUNA & BEEF SASHIMI

wasabi kewpie mayo, crispy potato, ginger & lemon peel infused maldon salt

WINE: SARTORI PINOT NOIR


BROWN SUGAR CURED HOT SMOKED SALMON

molasses glaze, fennel, apple, celery root, vanilla walnuts,  cherry vinaigrette

WINE: OTTOCENTO FIANO MINUTOLO



LIGHTLY SMOKED & SEARED DUCK BREAST

burnt orange sauce, ginger sweet potato puree, charred scallion

WINE: RYDER ESTATE SYRAH



MILK CHOCOLATE PANNA COTTA

cherry coulis, Amaretto  - cocoa curd, caramelized white chocolate sauce, toasted almond brittle