Annual Dinner

Our next event is the annual dinner, to be held at the Harbour Heights Hotel in Sandbanks.  The hotel is well known to most of our members for the high standards of its food and service, matched of course by the outstanding views over Poole Harbour.  The restaurant has been awarded two AA rosettes for its excellent cuisine and has a wine cellar to match.  The head chef, French-born Loic Gratadoux, believes in using only the finest, fresh local produce in season whenever possible.  The sommelier Charles Van Wyk (who is now also general manager of the FJB Group) has worked in the wine trade ever since he can remember and has gained a wealth of experience in wineries and vineyards in Australia, South Africa and the UK. 

We have worked closely with Charles and the chef to produce a very attractive menu with superb matching wines.  The wines are all from New Zealand and Charles has chosen to showcase some of his favourite wines and producers from that country.  Either Charles or his assistant sommelier Marek will be present on the night and will say a few words about each wine beforehand. 

The cost to members for what promises to be a very special evening will be £72.50 which, as is now traditional for the annual dinner, includes a subsidy from the branch’s funds.  For guests the cost is £77.50, including a small subsidy, which we hope will encourage more guests to come along.

For those wishing to stay overnight the hotel has agreed a special rate of £110.00 per room for a standard double including breakfast.   Please book with the hotel direct, not forgetting to mention that you are attending the IWFS dinner.  Early booking is advised.

We will have exclusive use of the Hytes Suite on the ground floor and we meet at 7.00 pm for an aperitif followed by dinner at 7.30 pm.  As usual for our annual dinner the dress code is black tie.  Please let me have your reservations by Wednesday 4^th October.

Yours sincerely                    

Joan Cardy, Secretary

Reception                   

Akarua Brut, Bannockburn, Central Otago

Dinner

Goats’ Cheese Mousse

Beetroot Ketchup, Marinated Heritage Beetroot 

Wine: Single Block Sauvignon Blanc 2016, Yealands Estate, Marlborough          

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Smoked Salmon Cannelloni

Orange & Vanilla Dressing, Avocado Salsa

Wine: Pinot Gris Single Estate 2015, Ara Vineyards, Marlborough       

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Herb-Crusted Lamb Saddle

Smoked Garlic Mash, Ratatouille, Green Beans, Lamb Jus

Wine: Pinot Noir Winemaker Reserve 2015, Gibbston Valley, Yealands Estate, Central Otago

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Harbour Heights Pear Tatin

Crispy Pear, Vanilla Ice Cream

Wine: A Sticky End Noble Sauvignon Blanc 2016, Marisco Vineyards, Marlborough

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Sharing Platters of Cheese

Wine: ‘Te Tera’ Pinot Noir 2014, Martinborough Vineyard, Martinborough

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Tea/Coffee and Petit-Fours

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