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Royal Cliff’s DeVine Wine Club experiences epicurean delight with Hardys Wines

The Royal Cliff Hotels Group recently held its first wine dinner of the year, “An Epicurean Delight with Hardys Wines” at the Royal Grill Room & Wine Cellar – Excellence & Heritage. Featuring a delectable five-course meal paired with Hardys Wines, the exquisite menu was created and prepared by Royal Cliff Hotels Group Executive Chef Walter Thenisch.

DeVine Club members and guests were greeted with an elegant cocktail reception at The Bar of the Royal Cliff Beach Hotel where they had the great opportunity to mingle with fellow wine lovers and relax over delightful hors d’oeuvres and canapés while savoring the savory Riddle Brut Reserve NV.  

Mr. Antonello Passa, General Manager of the Royal Cliff Hotels Group and acting President of the DeVine Wine Club had the pleasure of giving his welcome remarks and introducing the night’s guest speaker, Australian wine expert, Mrs. Fiona Darby, who is responsible for the sales and marketing of Accolade Wines global wine portfolio throughout Singapore, Malaysia and Indonesia.  

Lovers of fine wine enjoyed a sumptuous five-course menu paired with succulent wines in the course of the evening. The meal begun with an appetizing salad of raw tuna, Pacific scallops and salmon tartar on saffron cream sauce combined with a Riddle Sauvignon Blanc 2015.  It was followed by herb crusted toothfish medallion with confit heirloom tomatoes, zucchini, lemon chili and basil compote with virgin olive oil and raspberry vinegar paired with a Riddle Chardonnay 2014. The main course consisted of mouthwatering oven roasted lamb fillet with morels, cipollini onions, fava beans and fregola “Provençal” which was wonderfully paired with the Tintara Shiraz 2012.  

All guests also greatly enjoyed the Tasmanian cheese selection with fig bread along with the Tintara Cabernet Sauvignon 2011. A divine dessert ended the memorable evening which consisted of coconut panna cotta with sweet and sour mango wafers, palm sugar caramel and tamarind sherbet mingled with the Stamp Sparkling Pinot Chardonnay.

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