Seasonal lunch & wines

On a beautiful spring day, last week our chefs crafted a four-course menu using their favourite seasonal ingredients, collaborating with our restaurant manager Artur who paired each dish with a complimenting wine.

Our guests were welcomed into our lounge with a glass of prosecco before taking their seats in our conservatory to start their lunch. As their glasses were being poured with Tilia Torrotes, our executive chef James introduced their starter; grilled halloumi with caper & mint dressing. Tilia Torrents is a white wine with intense citrus flavours and floral notes with a slightly bitter marmalade finish.

To follow was their fish course of seabass, paired beautifully with Conde Villar Alvarinho – A white wine with generous aromas and flavours of peaches, lemons and orange blossom. It’s full-bodied with a soft texture and a pleasant finish.

Wood-roasted Moroccan chicken was served with tarator and warm couscous salad. Artur paired this dish with the expressive Vivanco Rioja from Spain, it has fruit aromas with toasty notes.

To finish this delicious afternoon our guests enjoyed a very sweet, dessert wine from France: Chateau du Levant Sauternes – Open fruity notes with botrytis and apricot notes twinned with honey flavours with a sweet vanilla finish. This was deliciously paired with an apple flan – Mmm!