The Dinner will be hosted by Laura King from "Kings Caviar" who is a well known caviar aficionado. The night not only promises to be a gastronomic delight but an education into this wonderful food.
Bollinger with canapés
To Start
Smoked sturgeon parfait
Rio Frio Spanish Naccarii Sturgeon
The only Sturgeon indigenous to Europe farmed in Andalucia. Subtle in taste a little like a mild Osceitra
Complimented with Pouilly-Fumé “Les Cornets” 2009 Domaine A.Cailbourdin
Intermediate
Carpaccio of Rose Dutch veal, goats cheese “Angels Delight” with truffle and pickled salsify
Farmed Sevruga caviar from Bulgaria
A delicately small egg with a taste of salt and the sea
Complimented with
Chassagne-Montrachet 1er Cru 2008 Domaine Vincent Dancer
Pre-main
Gratin of langoustine, asparagus, basil and tomatoes
Farmed Osceitra from Belgium
Large egg with golden tones, subtle flavours with a hint of brie
Complimented with
Meursault “Les Vireuils” 2007 Domaine Dupont-Fahn
Main Course
Cornish turbot and Dover sole with bacon, onions, mushrooms and red wine sauce
Farmed Beluga Caviar from Bulgaria
The largest and most opulent egg, walnut and creamy in flavour
This is The King of the Caviars
Complimented with
Chablis Grand Cru “Les Clos” 2008 Domaine Christian Moreau
Dessert
Raspberry Pavlova iced soufflé with tapioca and mango pearls
Complimented with
Dom Pérignon 2002
Coffee and sweetmeats with chocolate caviar
HOW MUCH YOU ASK?
You know the old saying
" If you have to ask, you can't afford it"
