A DINNER BY PHIL HOWARD CELEBRATING SOME OF NEW ZEALAND’S BEST WINES
January a time of self denial after the Christmas party season? A time to eschew all fun in favour pushing a lettuce leaf around a plate, and trying out different brands of mineral water? That’s not our idea of fun. It’s the coldest darkest month of the year and it’s a time to cosset yourself, and what better way to do that than with a very special dinner with us.
THE WINES
On the South Western flank of New Zealand’s North Island, Hawkes Bay is one of its warmest, driest regions. It’s a very young area in wine growing terms, but nevertheless a very exciting one. The premium wine growing area is the Gimblett Gravels the site of an old river bed whose mineral make-up is perfect for viticulture.
If you’ve tried the wines already you’ll know that local winemakers produce exuberant Bordeaux blends as well as some great Syrahs and Sauvignon Blancs. One of the very best Gimlett Gravels producers is Trinity Hill, and it will be some of their top wines that we’ll be tasting with the dinner.
THE MENU
TRINITY HILL DINNER, THURSDAY JANUARY 11
Canapés
Trinity Hill Sauvignon Blanc 2016
Flaked cod with warm brandade, leek hearts and red wine
Chardonnay Gimblett Gravel 2016
Breast and ravioli of quail with crushed butternut and chestnuts
Tempranillo Gimblett Gravel 2016
Haunch of fallow deer with a tarte fine of celeriac and quince
Homage Syrah 2014
Stilton, Brie de Meaux and Vacherin Mont D’Or
Homage Syrah 2010
Coffee and Truffles
£145 per person. Payment must be made in advance.
To reserve your place call 020 7628 5100