Events

Wine Dinner Series with Workshop 2015

Posted on by jbhkwg
06
May

We are very excited to announce that our wine events are back on track! This time we have been working on a new Wine Dinner concept with our friends from Workshop 2015 in a secret location.

Register now for one of our four special private wine dinners with Marco-Antonio, a talented Italian chef with 10 years Michelin star experience across the world who recently opened his private kitchen.

8-course Menu


Guests will enjoy an exquisite Eight-Course Menu centered around Fish and Seafood paired with 6 wines.

The full menu will be disclosed to you after you make the reservation.

Expect a casual yet intimate experience where the focal point is built around the kitchen and the chef. Freely watch ‘the show’ and learn how each dish is constructed before it reaches the table.

Let’s try different food and wine pairing combinations and let’s have fun together finding which one is best!

Pre-book your seat

Pick one of the following available dates as of now when submitting your booking enquiry.

Thursday May 20th
Thursday May 27th
Thursday June 3rd
Thursday June 10th

Price


HKD 1,200 per person / per dinner
Limited to 6 persons per event. First come first serve.

We will arrange complementary transportation from The Wine Guild @7pm and back to Central (approx 15 minutes ride).

Due to Covid restrictions, the capacity is limited to one grouping of 6 people (one table per date). Therefore the best way to secure this unique wine dinner experience is to book 6 people at once, otherwise your booking will be put on a waiting list until we reach 6 people.

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About the Chef Marco:
Marco has worked in kitchens across Italy, Germany, the USA, the U.K and Hong Kong.  Prior to that, Marco’s career was built on a strong foundation with degrees from both Alma International School of Italian Cuisine and Bocconi University.  Marco’s skills and philosophy towards food were developed as he quickly ascended the culinary hierarchy.  His most recent positions included Sketch, London and his role as Executive Chef at Sake Central, Hong Kong.

jbhkwg