Champagne, Pork & Pinot
One of the relative certainties in the mysterious world of food and wine matching is that pinot noir goes with pork. Throw in some french bubbly at the start and you're having a very, very, good meal.
Champagne is the perfect aperitivo for any meal and Pork and Pinot Noir is a classic pairing.
As Head Chef Andrew Beddoes selection of pork dishes are so rich and flavourful, we will pair them with a spectacular range of wines with the delicacy, acidity and body to take each dish to the next level.
Join us as our award winning kitchen team explores these fantastic pairings with a beautiful 5 course event (see below).
Crocchette di maiale con lenticchia e senape
Suckling pig croquettes with lentil and Dijon mustard
Maiale pressato e terrrina di fegato di anatra
Pressed pork and foie gras terrine
Lasagna di maiale
Pork cheek and porcini lasagne
Pampanella di maiale con polenta, asparagi e pecorino al tartufo
Slow cooked pork pampanella, soft white polenta, asparagus and truffled pecorino
Torta al cioccolato amaro con lamponi e sorbetto
Bitter chocolate tart with fresh raspberries and crème fraiche sorbet
November at 6:30pm - sold out
November at 12:30pm - SOLD OUT
$145 for ($95 for VIP's)
6:30pm in The Como Room