Iconic Marlborough winery Cloudy Bay, which celebrates its 25th anniversary this year, has linked up with the Chefs at Hyatt Regency London – The Churchill’s restaurant The Montagu, to launch a Chef’s Table, offering the best seasonal food expertly matched to wines from the Cloudy Bay portfolio.
The Chef’s Table overlooks the open plan kitchen at The Montagu restaurant, offering diners a front-row seat from which to watch the tasting menu come to life. Chef de Cuisine Carlos Teixeira and his team have created a five-course gourmet menu incorporating the best of the season’s produce, designed to perfectly complement the full portfolio of Cloudy Bay wines.
Satureyes spend the evening shadowing the team as they prepared each gourmet course, including hand-carved fois-gras at the table.
Just to make your mouth water – here’s the menu
Seared Swordfish and Tuna, with a Parmesan Crisp and Salsa Verde
with Pelorus NV
Smoked Duck Breast, Fig and Roast Sweet Pepper Salad, Shaved Fennel
Cloudy Bay Chardonnay 2007
Fricassée of Scallops, Prawns and Clams, Lime
Cloudy Bay Sauvignon Blanc 2009 served from magnum
Whole Roasted Foie Gras, Cox’s Orange Apple, Black Truffle
Cloudy Bay Te Koko 2007
Braised Breast of Veal, Curcuma Polenta, Black Currants and Glazed Root Vegetables
Cloudy Bay Pinot Noir 2008
Pear and Almond Tart, Honey Ice-Cream, Clove and Vanilla Foam
Cloudy Bay rarity – To be revealed
Coffee and Petit Fours