An Evening of Camaraderie at the Club

The Hong Kong Club is a favourite venue of the IWFS and so we are very pleased to be returning, this time for a formal dinner in the Hong Kong Room. Unusually, rather than multiple tables, the Hong Kong Room presents one long table which we think is appropriate for our closely knit society.

We have consulted with the master chef of the Club to present a beautiful winter menu beginning with Carpaccio of Ocean Trout, followed by a beautifully prepared Iberico Pork Chop. The Club maintains an outstanding cheese cellar and so for the cheese course we have chosen to present long slices of Brie de Meaux served with fresh figs. We end with a crunchy Mascarpone Bar, a recent and entirely indulgent addition to the Hong Kong Club menu.

Wines for our 212th meeting are presented by KK Wong of Rare & Fine Wines. We will be serving French wines throughout, beginning with champagne from the house of Henriot Souverain. Producing since 1700, Henriot delivers a finely crafted champagne that is smooth and crisp.

We will serve a sumptuous 1999 Puligny Montrachet, from Louis Latour, with the ocean trout. To serve with the Iberico pork chop we will pour aNuits St George "Vignes Rondes" 2004 by Daniel Rion, an appellation that is most often described as having more in common with the Vosnee Romanée.  We are also firm in our selection of a 2006 St. Emilion from Chateau Monbousquet to accompany the brie. Rated by Robert Parker as a 92 and described as very ripe, lush and silky, we consider it a great discovery as it is made by the same wine making team, Chantal and Gerard Perse, responsible for the celebrated Chateau Pavie. Our final wine of the evening will be a golden Sauterne, Chateau Coutet, 1998.

This is set to be an evening of great food, great wine and great company. It is a black tie with Medallions event, limited by the room configuration to 30.

See the full menu and invitation here.