To book please call 02 212 4809. Slowfood members receive 50% off the food menu. Limited to 20 persons.
Thai Street food By Chef Henrik
Fermented Noodles, Lobster Turmeric Curry, Dill Chayote Shoot By Chef Malcom
Butter fried King Crab with celery, Apple and Ginger By Chef Berm
Pong Tauhu Shellfish Bisque, Prawn and Crab Dumpling, Bamboo Shoot, Prawn Oil By Chef Malcom
Green Curry Risotto, Asparagus and Summer Peas, Lobster and Prawn Crackers By Chef Henrik
Nasi Ulam, Buah Keluak Rendang, Wing Bean Salad By Chef Malcom
Flower of Thailand Pre Dessert by Chef Berm
Mango Sticky Rice Dessert by Chef Berm
To book please email email@example.com and mention Wine Garage for special price of thb 9,900++ per person. Dress code is formal.
7:00 pm WELCOME DINNER WITH CHEF JEAN-CHRISTIAN JURY
Kimchi Tower & Raw bread Domaine Champalou Vouvray Brut NV – Loire Valley – France– Organic Wine “The Garden” cocktail (Green Chatreuse, pineapple and fresh lime juice with Thai basil)
7:30 pm PLANT-BASED DINNER WITH WINE PAIRING
Spinach & Avocado Gazpacho Served with a scoop of cucumber-mint-chili-lemon sherbet, garden fresh sprouts and golden almonds shavings
Wine pairing: Bodegas Piqueras White Label Sauvignon Blanc Verdejo 2016 – Almansa Spain – Organic Wine
Salade de la Mer Sea Asparagus (Salicornia) tossed in a turmeric-coconut-ginger dressing, mixed with coconut chips, red pepper and served with raw breads
Wine pairing: Claude Riffault Sancerre Boucauds 2016 – Loire Valley – France – Organic Wine
Ravioli Blanc Kohlrabi ravioli filled with cashew cream and sprouted greens, served on a bed of green apple-fennel-ginger-mint salad
Wine pairing: Giesen Estate Organic Sauvignon Blanc 2015 – Marlborough – New Zealand – Organic Wine
Zucchini Spaghetti Raw spaghetti tossed in a sundried tomato-walnut-sweet basil sauce, served with homemade vegan Parmesan cheese
Wine pairing: Domaine Fondreche Rosé 2016 – Ventoux – Rhone – Organic Wine
Mini Shiitake Cheese Burger Served in a fresh bun with tomato slice, salad leaves and homemade sauces
Wine pairing: Domaine Michel Lafarge Bourgogne passe-tout-grain “l’Exception” 2014 – Burgundy – France – Biodynamic Wine
Ronde de Fromages Vegan Camembert, cream cheese with garlic and herbs de Provence, black pepper cream cheese served with oven fresh mini French baguettes
Wine pairing: Château Le Puy Emilien – Bordeaux – France 2014 – Biodynamic Wine
Trio de Cheese Cake Raspberry-chocolate cheese cake, vanilla-plum-cinnamon cheese cake and mango-vanilla cheese cake served with fruit coulis
Wine pairing: Domaine Ostertag, Fronholz Gewurztraminer “a l’Orient d’Eden” 2013 – Alsace – France – Organic Wine
THB 2,900++ per person Plant-Based Set Dinner with Wine Pairing Price includes service charge and government tax. Signed vegan cookbooks by Chef Jean-Chtistian are also available to purchase at the event. For reservations or more information, please call +66 (0) 2431 9120 or email: firstname.lastname@example.org
If you are in the Silom-Sathorn area on Wednesday in June, please check into Via Maris, where we will have 5 natural wines on offer with Chef Francesco Deiana’s signature couscous.
On Wednesday June 6th will be proposing the following biodynamic wines:
Aphros Pan Rose Sparkling 2013, Vinho Verde, Portugal @ 250 gl / 1500 bottle
Dry and full taste of cranberries, fragrant strawberries and mint
Aphros Aether 2013, Vinho Verde, Portugal 250 gl / 1500 bottle
A racy blend of Sauvignon Blanc-Loureiro from winery running without electricity
Christoph Hoch Riesling Hollenburger 2015, Kremstal, Austria @ 1,500 bottle
Textured, juicy and dry Riesling
Bill Downie Petit Verdot 2015, South Australia @ 250 gl / 1,400 bottle
Easy drinking Bordeaux blending partner
Stephane Tissot Arbois D.D, Jura, France (no sulphur) @ 1,700 bottle
An elegant and earthy blend of Pinot Noir, Trousseau and Poulsard
Our friends at Appia will prepare a menu that sings of the Central Italian country side. Start with a special apero (Vernaccia di San Gimignano by Fabio’s friends of Montenidoli), and enjoy his elegant Montepeloso reds with this 4 course menu. Starts 730pm. Seats are thb 2,700++. To book please call 02 261 2056 or email eat@ appia-bangkok.com
According to the Swiss-born winemaker “its easy to produce concentrated wines in such a hot climate…but it’s much harder to achieve elegance and finesse.” And thus a reason to sneak into Fireplace Grill at Inter-Continental Bangkok on June 1st to taste some of his elegant Super Tuscan.
Fabio will pour his A Quo 2014, Eneo 2015 and Gabbro 2010.
We are excited to be co-hosting this great wine and food experience with the owners of Cookhouse at 9 and Jordan Cortes, a leading sommelier in Bangkok. Event takes place on Tuesday, May 22nd between 2-5pm.
The cozy atmosphere of the Cookhouse, normally a supper club, will lend itself for this cozy yet very well thought out excursion into the wine world. Am and Vee trained at Sühring and Mezzaluna, and the signature carries over in to their own cooking style.
Jordan is originally from Asturias, Northern Spain. He began his career at a very young age working in a wine bar in his home town where his interest in wine emerged. Later he honed his skills at various Michelin-starred restaurants and hotels in Spain, before moving to London where he joined L’Atelier de Joël Robuchon in West Street. Now he calls Bangkok his home and when not working, is seen eating out at the many venues belonging to his friends, or studying for the DipWSET in Hong Kong.
During the 3 hours Jordan will give participants an overview of food and wine pairing principles, drawing examples from the famous “Taste Buds and Molecules” book about “The Art and Science of Food, Wine, and Flavor” by Francois Chartier. He will explain how certain flavors, textures, and seasonings will react to a wine’s acid, tannin, fruit and alcohol. With the 15 different bite size dishes, ranging from vegetables, mushrooms, foie gras, oysters, cheese, poultry, meat, and sweets, we will try a Cremant, Grand Cru Champagne, Chablis, Rhone Syrah, as well as skin-contact Austrian white, and Jura Savagnin. In the latter stages, a Coonawarra Cabernet Sauvignon, sake and Amontillado sherry will make an appearance.
Please join us or contact for more information.
Thb 5,500 per person.
anselmo mendes, aphros, australia, Gary Mills, grand hyatt bangkok, il fumo, Jamsheed, luke lambert, niepoort, Portugal, tables grill, timo mayer, victoria, william downie, Wine, wine dinner, zambujeiro
We are pleased to be co-hosting two exciting dinners later this month at Tables Grill (Grand Hyatt) and Il Fumo. The beauty of these wines with equally matched by the creativity and input of both culinary teams, who know Australia and Portugal very well.
Leading wineries from Victoria, Australia at Tables Grill on Sep 22nd
6-course menu with 5 wines is thb 3,800++. Book through email@example.com and receive 15% off.
Viagem a Portugal at Il Fumo on Sep 27th
5 course menu is thb 2,200++ with optional wine pairing (6) at thb 1,800++. Book through firstname.lastname@example.org and receive 10% off.
andreas pergher, arnie marcella, Bangkok, bodega k, bunker, cims de porrera, dehesa la granja, equipo navazos, new american, olivier riviere, raventos i blanc, spain, spanish wine, wine dinner, wine garage, zarate
We are extremely pleased to work with Arnie Marcella, Chef and Andreas Pergher, Beverage Director, on this menu and wine pairing, which traces back Arnie’s history and stories.
The above 4-course menu is thb 2,250++ with optional wine pairing at thb 1,500++.
Recently, the dining front of our City of Angels seems to progress faster than any other Asian metropoles; unfolding new entries, especially from Spain, with an array of dishes and wines that shed light on our senses.
For this dinner we propose wines from some of Spain’s most innovative regions or winemakers and invite you to join our road to discovery:
Raventos I Blanc, formerly in the Cava D.O, but Manuel and Pepe decided to depart in 2013, and began the process of creating a new, terroir driven appellation, Conca del Riu Anoia. As an aperitif we pour their chalky and dry Blanc de Blancs Extra Brut 2014.
Equipo Navazos, are partners Dr Jesús Barquín and Eduardo Ojeda, who have single-handedly revived the sherry landscape by releasing small lots from long-forgotten bodegas. This Florpower however is not fortified, but shows how the precise Palomino grape can become with ageing under flor for 20 months. Dense, with lovely minerality and nutty background.
Bodega K, is one of many producers in the wet and windy Basque country. We fell in love with the simple and fresh aromatics of Txacolina, which bursts with energy and pairs well with seafood.
Zarate, there is Albarino and there is Zarate. Say no more. Galicia’s favorite white wine for seafood.
Dehesa La Granja, is a mature Tempranillo from legendary winemaker Alejandro Fernandez of Pesquera. The Toro region brings out powerful and intense wines, however the 24 months in oak cask followed by 6 years bottle ageing does its trick here and delivers and great drink today.
Olivier Riviere, the terroirist Frenchman in Rioja, also works a small plot in the Arlanza DO. The high elevation and old vines planted in 1930s, makes a wine unlike any other Tempranillo – showcasing floral, black wild berries and spicy notes.
Vi de Vila Priorat, is made by the Cims de Porrera cooperatives high above the Mediterranean Sea. The old vines and unique licorella soil (black slate) are responsible for a powerful and intriguing red wine.
Arnie Marcella’s career was exclusively in star-studded NYC restaurants including Jean-Georges, Marea, Corton, Alto, The Elm, Aldea, Docle Stil Novo, and Ai Fiori. So perhaps, later next year, The Bangkok Michelin Guide will also have a place for Bunker?
To book please call 092 563 9991 or email email@example.com