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Fine Wine Magazine, GB.
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Goats cheese to a glass of white Burgundy Pistachio and Olive oil cake and nectarines to a glass of sweet Champagne Roast pigeon with leeks to a glass of Shiraz Oysters to a glass of Champagne Mildly spiced lobster with vanilla sauce and a glass of Château d’Yquem Rich chicken liver paté to a glass of Manzanilla Seared tuna, avocado, ginger and lime to a glass of Shiraz Tiger prawns with avocado, quinoa, basil, tomato to a glass of Pouilly-Fuissé