Wine Aficionados 5th Year Anniversary Celebration! Season 44 - BY INVITATION ONLY

In collaboration with DC Restaurant, Connect PRKL is thrilled to bring you another fine gourmet experience with a bespoke 5-Course menu specially curated by renowned and award-winning Top Chef/Owner Darren Chin for this exclusive by invitation-only Wine Aficionados 5th Year Anniversary celebration night.

This sensational 5-Course wine pairing dinner will feature an annual celebratory anniversary cake accompanied by exhilirating toasts of gratitude and appreciation for our club members' steadfast friendships and profound love for wines over the half decade together! Enjoy an exciting wine lineup this evening ranging from Burgundy to Tuscany! 

A big shout-out to our dearest and long time wine club member, Darren Chin, and DC Team for hosting this highly-anticipated milestone celebration experience at DC Restaurant - BIG THANK YOU, DARREN!!!

The seat price is RM988.00*nett per person. Limited spaces available, so please book swiftly to secure your spots.

To confirm your seat(s), kindly remit payments via:

Bank Transfer to :

Connect PRKL PLT

Maybank A/C No:  5644-9045-8537

Your payment confirmation and a receipt will be provided to you. Cancellation of seats can be done for free anytime 7 days before the dinner date, after that 100% charge will apply unless a replacement is found for cancellation.

Please let us know if you wish to experience this exclusively-curated French dining & wine pairing menu during our Wine Aficionados 5th Year Anniversary celebration.

Thank you,

Connect PRKL

"Forging Strategic Partnerships & Networks"

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MENU & WINE PAIRINGS:

WINE AFICIONADOS

5TH ANNIVERSARY CELEBRATION

WINE PAIRING DINNER

TUESDAY | 22ND NOVEMBER 2022 | 730PM

Caviar butter with DC’s signature breads & pastries

Amuse bouche

Palmer & Co. Brut Réserve Champagne N.V.

*****

Cured Amaebi

Cured with Shio koji | clams mariniere | arugula puree | pickled Dayak onions | pickling foam

Domaine Bernard Fleuriet et Fils La Baronne Sancerre 2019

*****

Maru-emon Hokkaido oyster Al-ajillo

Grilled Japanese oyster with garlic | sansho and Tuscan olive oil

*****

“Echo of the sea” – (original)

Cold angel hair pasta in DC's signature truffle sauce | Hokkaido uni | cured amaebi | snow crab

Domaine Bruno Clair Marsannay Rosé Côte de Nuits Bourgogne 2019

*****

DC’s slow roasted rack of lamb

Heirloom tomato tart | carrot purée garnished with herb crust | heirloom Jerusalem artichoke | jus

Or

Local Cherry-Valley dry aged duck supreme

Fermented plum | brick size anna potato with smoked mackerel purée topped with micro cress | Ume plum gel | jus

Or

Seasonal fish of the day

Chitose turnip | broken beurre blanc sauce | truffle potato gnocchi with Osetra caviar

Château Brane-Cantenac Grand Cru Classé Margaux 2010

Bolgheri 'Orma' via Bolgherese Castagneto Carducci Toscana 2016

*****

Choice of dessert by Pastry Chef Hazel Chan or cheese:

“The White Rose”

Floral notes of fall peaches and jasmine tea espuma | roasted white peach | caramelised white chocolate cream | calamansi light crunch meringue and peach mint sorbet

Or

Guanaja 70% dark chocolate crêpe soufflé

With fresh seasonal fruit | dark chocolate sauce

Or

Le Fromage

5 types of A.O.P cheeses | signature truffle brie sandwich | fresh wild flower honeycomb from Chiang Mai

*****

5th Year Anniversary Wine Aficionados Cake

*nett = includes Service Charge & SST tax