5 Course Wine Dinner | September 24, 2014

• Roasted mozzarella with a sweet & tangy tomato sauce. Was paired with Soave Sauvignon Blanc.

  

• Summer rolls stuffed with watermelon, young coconut meat, avocado, lettuce, and carrot, drizzled with spicy lime sauce. Was paired with Chacewater Sauvignon Blanc.

  

• Ground spiced chicken stuffed into a Thai beignet. Was served with The Franc: Cabernet Franc.

  

• Royal Omelette stuffed with green bean, carrot, and onion with rice. Topped with bacon bits. Was served with Penfold Syrah.

  

• Bangkok Burger made with ground choice sirloin beef and spicy bread. Was served with Layer Cake Grenache.

  

• Slow cooked pork over noodles with pickled vegetables. Was served with Châteaunuf-du-Pape.

  

• Sticky coconut rice, infused with blueberry and pandang.