Kicking off wine dinner season in true style, Agua Restaurant is bringing a feast to the table on Tuesday 8th November with its Montes winedinner, in conjunction with Jacques Scott. The winery's very own wine expert Gustavo Hormann will be in attendance, to let everyone know about the delicious range they produce.
Montes wine lovers (such as Jacques Scott's Sergio Serrano, left) will have the chance to sample its Sauvignon Blanc, Alpha Chardonnay, Alpha Cabernet and Folly Syrah along with a four course meal for just CI$65 per person. Contact Agua at 949 2482 or info@agua.ky for reservations.
Montes wine lovers (such as Jacques Scott's Sergio Serrano, left) will have the chance to sample its Sauvignon Blanc, Alpha Chardonnay, Alpha Cabernet and Folly Syrah along with a four course meal for just CI$65 per person. Contact Agua at 949 2482 or info@agua.ky for reservations.
Agua, run by Cristiano and Walter (right), has devised a menu which sounds sure to please with a good example of what the restaurant does best. A shrimp ceviche Chilean-style appetiser will get everyone's palate in the mood, followed by poached Corvina (not a fish I've eaten as yet) served with a saffron zabaione. A second course moves onto meat with duck confit filled Empanadas served with a cranberry sauce.
Mains is an Entraña chimichurri (Chilean style steak) which is served with a with chimichurry sauce and potato. Dessert is a feast for cheese lovers, a cheese plate served with confitures.
Mains is an Entraña chimichurri (Chilean style steak) which is served with a with chimichurry sauce and potato. Dessert is a feast for cheese lovers, a cheese plate served with confitures.
If you want to really push the boat out on the very next evening, Wednesday 9th November, Ristorante Pappagallo and Blackbeards are joining forces to bring their annual Truffle Dinner which will be featuring the wines of Batasiolo. This is going to be a sumptuous affair with no less than 8 courses at a cost of CI$165 per person.
Diners will enjoy Batasiolo Metodo Classico, Brut Millesime 2005 as a bubbly start, followed by a glass of Batasiolo Roero Arneis DOCG 2009. Other classics include Batasiolo Barolo Cerequio 2005 and the mighty Batasiolo Barolo Bricollina 2004.
The winery's Fiorenzo Dogliani will be there to guide diners through his amazing wines, no doubt alongside Blackbeards' effervescent Jodie Petts (left), who always makes sure everyone has a good time. Call 949 1119 or email papa@candw.ky for reservations.
Diners will enjoy Batasiolo Metodo Classico, Brut Millesime 2005 as a bubbly start, followed by a glass of Batasiolo Roero Arneis DOCG 2009. Other classics include Batasiolo Barolo Cerequio 2005 and the mighty Batasiolo Barolo Bricollina 2004.
The winery's Fiorenzo Dogliani will be there to guide diners through his amazing wines, no doubt alongside Blackbeards' effervescent Jodie Petts (left), who always makes sure everyone has a good time. Call 949 1119 or email papa@candw.ky for reservations.
As you would expect, talented Pappagallo Chef Steve Wagner (right)will be pulling out all the stops for this dinner, bringing diners fine feasting, which includes a lobster & truffle spring roll served with crispy chips that will be served with potato & white truffle foam as well as a homemade chestnut tagliatelle, with butternut squash, Porcini mushrooms, rosemary & white truffle.
Dine like royalty with a quail tartlet with caramelised onion, mushroom, poached quail's egg & shaved white truffle, as well as an oxtail terrine with pistachio, blueberries, a grain compote and white truffle. After that follows a vanilla hazelnut cake, with a white chocolate filling with white truffle honey ice cream and apricot caramel. And after all that you might want a lie down.
Dine like royalty with a quail tartlet with caramelised onion, mushroom, poached quail's egg & shaved white truffle, as well as an oxtail terrine with pistachio, blueberries, a grain compote and white truffle. After that follows a vanilla hazelnut cake, with a white chocolate filling with white truffle honey ice cream and apricot caramel. And after all that you might want a lie down.
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