Calendar

Saturday, 29 January to Sunday, 30 January (1500hrs - 1745hrs) Compass Room

Fully booked on Saturday 29 January. Waiting list available.

*Due to the enthusiastic response to this event, we are now going to extend this event on Sunday 30 January. Please note that there is no speaker attending on Sunday 30 January.

The House of Ruinart was the first Champagne House to be established by Nicolas Ruinart in 1729. Ruinart, a Reims draper like his father, started his first account ledger devoted to “wine with bubbles” on 1 September 1729 and that ledger serves as the ‘birth certificate’ for the first Champagne House ever created.

Ruinart adopted his uncle’s pioneering vision and ambition for ‘wine with bubbles’ with the first delivery going out in January 1730. Due to great success, six years later in 1735, Maison Ruinart concentrated its business on the burgeoning champagne trade and since then the Maison has kept the standards of excellence of its founders.
 

Pre-start Tasting

1500hrs

Early dinner

1530hrs to 1745hrs

Price

$1,098 per member and $1,258 per non-member

Speaker

Mr Leo Jockovic, Brand Ambassador

Reservation



 

13 to 17 January: Priority booking available to Kellett Wine Society members
18 to 29 January: For all members 

Please click "Book Now" to submit booking request. A separate email confirmation will be replied individually.
Should you require any assistance, please feel free to call F&B office at 2239 0386 or email events@rhkyc.org.hk.

 

Pre-dinner Tasting
Ruinart Blanc de Blancs Brut N.V. (Magnum)

Menu and Champagnes
Marinated Lobster with Citrus, Grapefruit,
Scallops and Fennel Salad
Ruinart Blanc de Blancs Brut N.V.
***
Slow-cooked US Turkey Breast,
Braised Morel and Wild Mushroom, Balsamic Dip
Dom Ruinart Blanc de Blancs Brut 2009
***
Char-grilled U.S Prime Rib Eye Cap, Gooseliver Sauce
Dom Ruinart Rosé Brut 2007
***
Marble Chocolate Stuffed with Raspberry Mousse, Pineapple and Peach Purée
Ruinart Rosé Brut N.V.
***
Freshly Brewed Coffee or Gourmet Tea


Vegetarian Menu
Roast Artichoke, Grapefruit and Asparagus with Fennel Salad
***
Oven-baked Avocado with Beyond Patty
***
Braised Morel and Wild Mushroom with Portobello Mushroom, Balsamic Dip
***
Pumpkin Risotto with Nuts and Cherry Vine Tomatoes
***
Marble Chocolate Stuffed with Raspberry Mousse, Pineapple and Peach Purée
***
Freshly Brewed Coffee or Gourmet Tea

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