These include Veuve Clicquot Rich, Cloudy Bay Te Koko, Terrazas Single Vineyard, Cloudy Bay Late Harvest Riesling and the exclusive Ao Yun 2014, which will be delicately paired with an A5 Mizayaki Wagyu Beef Rib Cap.

We started off with these lustrous Foley’s scallops, pan-seared to golden-brown, served alongside with fondant potato, radish and crispy leek, all knee-deep in a bacon kombu dashi. The combination of the underlying umami flavors from the dashi and the sweet tones of the scallop, this was an instant hit! This dish was paired with Cloudy Bay Te Koko, made through wild fermentation and aging in old French oak. It has a fine, silky finish with citrus notes of fresh stone fruits and bright acidity that complement the scallops.