Dine With The Master Sommelier Putting New Zealand Wines On The Map | RobbReport Malaysia

Dine With The Master Sommelier Putting New Zealand Wines On The Map

From otago to waipara and on to the world

For many, a crisp Pinot Noir best characterizes the spirit of New Zealand and its people. And they wouldn’t be wrong. But while it is the most eloquent varietal, regional diversity is alive and well in the spectacular vineyards of Central Otago, Martinborough, Waipara Valley and Marlborough.

One of the best guides to steer your ambrosial journey of discovery, is New Zealand’s first and only Master Sommelier, Cameron Douglas. A deeply passionate but instantly approachable writer, educator and speaker, Douglas regularly spends his time in every wine region in the country.

For one night only on 1 June, the professional sommelier will be introducing five of his top recommendations at Hilton Kuala Lumpur’s modern European brasserie, Graze. This four-course banquet beginning with an amuse-bouche, is designed to offer a delicious context for each bottle. Much like Douglas has done for New York-based restaurant, The Musket Room, which received its Michelin star only four months after opening.

Details of this exclusive menu:

Amuse-Bouche

Confit Bottom Mushroom

Goat cheese mousse, crushed olive, rock chive

Ōhau Woven Stone, Sauvignon Blanc,Wairarapa, 2016

 

1st Course

Butter Poached Langoustine Tail

Parsley and chervil cream, carrot caviar, baby watercress, poached radish, squid ink tulip

Vinoptima Ormond Reserve, Gewurztraminer,Gisborne, 2008

 

2nd Course

Oxtail Consommé

Oxtail croquette, baby spinach, onion marmalade, crispy sage

Tankersley Estate, Pinot Noir,Central Otago, 2013

 

3rd Course

Roasted Lamb Loin

Fondant potato, honey orange confit carrot, sautéed Holland peas, roasted golden beetroot,

pea puree, and rosemary jus

The Hay Paddock, Syrah, Auckland, 2009

 

4th Course

Strawberry and Almond Bavarois

Macadamia ice cream chocolate glass tuile, fresh berries

Wooing Tree, Tickled Pink, Central Otago, 2012

 

This indulgent experience is priced at RM350 net per person, with the pleasure of Douglas’ immense knowledge to lend understanding, ensuring an evening well spent. Slated for 1 June only, book your seats now kulhi_fb@hilton.com or call 603-2264 2264.

Hilton Kuala Lumpur

 

 

 

 

 

Share on

Published May 27, 2019
×