Meticulously designed to pair perfectly with the top selection from Eddie McDougall, the exquisite 6-course dinner created by Chef Marco Furlan and his team at Harbour Grill showcases the versatility
Meticulously designed to pair perfectly with the top selection from Eddie McDougall, the exquisite 6-course dinner created by Chef Marco Furlan and his team at Harbour Grill showcases the versatility and quality of the wines in the finest on March 2, 2018. The winery owner, Eddie McDougall will attend the dinner and bring his expertise and delicate creations to all the wine lovers to enjoy.
Eddie McDougall Umami Riserva Sangiovese 2008 (JH93)
McDougall & Langworthy Rosé 2016 (JH96)
With over a decade of winemaking experience, the Australian winemaker has worked with some of the most influential wineries in the New and Old World, including the likes of Vietti and Innocent Bystander. In 2010, he created his own label, Eddie McDougall wines which won 90+ points from James Halliday. He was also one of the only 12 elite wine professionals selected for the Len Evans Tutorial in 2013.
Date: Friday March 2nd 2018
Time: Cocktails – 7:30pm | Dinner – 8:00pm
Venue: Harbour Grill, Harbour Grand Kowloon
Price: $800 per person (price is subject to 10% service charge)
Wine and Food Menu:
Amuse-bouche – Salmon Pastrami with Jerusalem Artichoke Salad. Paired with Prosecco King Valley.
Japanese Scallops – Pan-fried with Apple Cider Vinaigrette. Paired with 2017 King Valley Pinot Grigio.
Warm Osyters – Served with Caviar, Cauliflower Ice-cream, Bloody Mary Gelatin and Oyster Granita. Paired with 2016 Rosato King Valley & 2016 McDougall & Langworthy Rosé.
French Pigeon Breast – Pan Roasted with Chanterelle Mushrooms and Mashed Potatoes. Paired with 2009 Umami Sangiovese.
Homemade Pappardelle – Rustic Wild Boar Ragout. Paired with 2008 Umami Sangiovese.
Australian Stockyard Black Angus Beef Striploin – Grilled with Cherry Tomato, French Beans and Smoked Eggplant Purée. Paired with 2015 King Valley Sangiovese & 2017 Barrel sample King Valley Sangiovese.
Strawberry and Red Cherry Compote – Red Fruit Marshmallow and Raspberry Sorbet.
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