Sit down to an intimate evening of epicurean excellence.
Hosted in the American Room, this bimonthly occasion showcases the talents of the Club’s culinary team, with courses paired with sommelier-selected wines.}
During the dinner, each chef presents their course creation and the idea behind it. This is a unique opportunity for diners to ask questions about each dish.
Secure your spot (limited seats available) for an evening of gourmet cuisine, fine wine and stimulating conversation.
Read more about this culinary experience in the January issue of INTOUCH magazine.
NV Laurent-Perrier La Cuvée Brut, Champagne, France
Clam Jelly and Charred Corn
2019 Ca’Viola Clem Riesling, Langhe, Piedmont
Macadamia-Crusted Catch of the Day
fresh chili sauce
2015 Mitolo Savitar Shiraz, McLaren Vale, South Australia
Cajun Spiced Himuro Pork Loin
2015 Silenus Tyros, Merlot, Napa Valley
zucchini cannelloni, miso aioli, yuzu chimichurri
Thorne & Daughters Wanderer’s Heart Red Blend, Western Cape, South Africa
with assorted tropical fruits
2-1-2 Azabudai, Minato-ku