Andrew's 55th Birthday Dinner

7 course tasting menu with wine pairings recommended by the sommelier. Yukon Gold Potato Foam, Salt Baked Celariac, Birds' Liver Parfait, Line Caught Turbot, Roast Aylesbury Duck, Meadowsweet Sorbet, Bitter Chocolate Crémeux.

• 2006 Philippe Brisebarre Vouvray Sec

  France, Loire Valley, Touraine, Vouvray

  Cuvée Amedee
  Off dry, high acidity. Medium bodied. Baked orchard fruits, quince, lanoline. Long nutty finish. Excellent.

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• NV Domaine Grand Crémant du Jura Brut Prestige

  France, Jura, Crémant du Jura

  Fine mousse, high acidity, off dry, grapefruit, baked apple, biscuit.

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• 2019 Sandro de Bruno Soave Colli Scaligeri

  Italy, Veneto, Soave

  Lemon, nectarine, dried apricot, almonds, finish a little short.

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• 2018 Werner Schweicher Annaberg Riesling Kabinett

  Germany, Mosel Saar Ruwer

  Off dry, med+ fresh acidity, lemon, petrol, floral notes, white peach. Excellent.

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• 2017 Bodega del Abad Godello San Salvador

  Spain, Castilla y León, Bierzo

  Yellow peach stone fruit, almonds, vanilla, smoke, honey. Full bodied.

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• 2020 Head Wines Old Vine Grenache

  Australia, South Australia, Barossa, Barossa Valley

  Raspberries, cherries, some herbs, white pepper. Silky tannins.

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Excellent meal, good pairings, recommended.