wine
Champagne Dinner at T’ang Court
Apr 17, 2012
T’ang Court at Sheraton hosts a seven-course champagne dinner on April 27 »
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The relatively versatile flavour of champagne has long been acknowledged to work well with the delicate but complex tastes of Cantonese cuisine. On April 27, Sheraton's T'ang Court in Tsim Sha Tsui will team up with one of the few hand-crafted champagne producers, Alfred Gratien from France, to host an exclusive champagne dinner. Six exquisite champagnes will be paired with a seven-course Cantonese tasting menu specially designed by chef Siu Hin-chi. The decadent dinner will begin with an appetiser platter that consists of roasted suckling pig, drunken pigeon and crispy eel, to pair with the Gratien Cuvée Brut Classique. Other delicacies specially crafted for the champagne dinner include baked lobster with mozzarella cheese and garlic; and stewed bird's nest with crab claw and egg white. The most notable pairing, according to the winery's ambassador Olivia Boutault, will be the pan-fried diced ribeye with Cuvée Paradis Rosé Brut. The dinner is priced at HK$1,888 per person.
For reservations, please call +852 2132-7898.
