Calendar

Thursday, 16 July (1900hrs - 2230hrs) Compass Room

In 1985, Cloudy Bay captivated the wine world with its aromatic and vibrant Sauvignon Blanc. With an innovative spirit and devotion to quality, Cloudy Bay put New Zealand wine on the map and that first Sauvignon Blanc, exported initially to Australia and the UK, secured its place in wine history.

Today, building on that reputation for excellence in New Zealand wine, the estate has expanded its portfolio to include expressive Pinot Noir wines from its collection of premium Pinot Noir vineyards.

Pre-dinner Tasting

1900hrs

Dinner                        

1930hrs

Price

$788 per member, $888 per non-member and $688 per junior member

Speaker

Mr Leo Jockovic, Brand Ambassador

Reservations 

Priority booking available to Kellett Wine Society members, 
booking opens to all members on 16 June at 1000hrs.

The event is fully booked now.
Any new bookings received will be on the waiting list.

Use the book now button above or
call Lizzy Tung in the F&B Office on 2239 0386 or
email events@rhkyc.org.hk

 

Pre-dinner Tasting
Cloudy Bay Sauvignon Blanc 2018 (Magnum)

Amuse Bouche
Sweet: Lump Crabmeat wrapped with Cucumber
Sour: Lime Snapper Carpaccio on White Turnip Pickles
Bitter: Bitter Melon Siu Mai
Spicy: Tandoori Chicken on Crispy Noodles

Menu and Wine
Hokkaido Scallop Ceviche,
Fennel and Apple Slaw, Coriander and Black Quinoa
Cloudy Bay Sauvignon Blanc 2019
***
Oven-baked French Sea Perch Fillet with Asian Herbs,
Romaine Lettuce, Beurre Blanc Sauce
Cloudy Bay Te Koko 2016
***
Braised Ibérico Pork with Calamarata, Black Truffle Sauce
Cloudy Bay Chardonnay 2018 
***
Sousvide NZ Beef Tenderloin, Dark Cherry Reduction,
Sautéed Asparagus and Snow Fungus
Cloudy Bay Pinot Noir 2018
Cloudy Bay Te Wahi 2016
***
Citrus Tart, Caramelised Orange Zest, Vanilla Ice-cream
***
Freshly Brewed Coffee or Gourmet Tea

Vegetarian Menu
Beef Tomato and Avocado Carpaccio,
Fennel and Apple Slaw, Coriander and Black Quinoa
***
Oven-baked Artichoke with Asian Herbs,
Romaine Lettuce, Pesto
***
Braised Cèpe Mushrooms and Morels with Calamarata,
Black Truffle Sauce
***
Pan-fried Beyond Beef,
Sautéed Asparagus and Snow Fungus
***
Citrus Tart, Caramelised Orange Zest, Vanilla Ice-cream
***
Freshly Brewed Coffee or Gourmet Tea

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