By Michaela Clarke
Oysters Game & Wine Tasting was kicked off with an Apéritif made by Kevin himself.
Starters consisted of a Game Terrine, made up of Duck, Pheasant and Woodcock or Roast Breast of Wood Pigeon, elegantly matched by Charles Robb to bring out the fruity flavours of the dishes.
Charles described how, “We build the wine up in weight.”
The wine selection started off quite light and as the evening and menu progressed the wine selection became darker and richer in colour with more body – further enhancing the palate.
The Soup Course, ‘White Bean, Parsley & Parmesan Soup served with homemade bread was paired with South African, Boland Reserve Chenin Blanc which went down a treat!
For Main Course diners were offered a choice of ‘Stuffed Breast of Pheasant’, ‘Roast Loin of Venison’ or ‘Pan-fried John Dory’.
Popular choice of the evening – Venison was accompanied by a glass of Micini Nero Davola, a rich, juicy and ripe in medium body wine, originating from Sicily coupled with cherry flavours and black pepper notes.
As the menu wound down, customers feasted on Dessert following by a Cheese Course with carefully selected dessert wine and the finest port.