If you like Duck, and you like Pinot Noir, this is for you. In partnership with Wine Brothers, we present a three course dinner paired with a selection of Australian wines.

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DUCK – Foie gras crème brulee, pickled beetroot and berries
PINOT – Soaring Kite, Adelaide Hills

DUCK – Pan roast duck breast, duck leg Cromesquis, sunflower root, spiced orange gel and madeira jus

PINOT – Long Yarn, Adelaide Hills

DUCK (not really) – Chocolate peanut bar, cookie crumble and caramelized banana icecream

PINOT (not really) – 5OS Project, Red Blend

R.S.V.P:
www.winebrothers.com.hk/collections/events/products/duckduckgoose

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