All Things Nice and Chandon India hosted an iconic dinner with Cloudy Bay, New Zealand’s most famous winery, at the Four Seasons Hotel Mumbai. Over 35 guests enjoyed an evening of fabulous wine paired with an outstanding menu by Chef Chaitanya Sharma at The Kitchen, a quaint little space that allowed everyone to be in close quarters to the live action in the kitchen.

The wines served were stars from the Cloudy Bay portfolio – Sauvignon Blanc, Chardonnay, Pinot Noir and finally Te Koko, a unique style of Sauvignon Blanc. Some of Chef Sharma’s creations included the Sous Vide Tiger Prawns, Truffled Potato Gnocchi and the Roast Lamb Loin in Butternut Squash Puree. In our opinion Cloudy Bay offers super high quality wines that arefull of freshness and finesse and you cannot but help fall in love with them. We weren’t surprised that this evening turned out to be such a great success!

Here is a look at the outstanding menu we enjoyed

Pass Around Canapés

Asparagus Fricassee In Mini Bouchees (V)
or
Goat Cheese And Walnut With California Grape (V)
or
Home Cured Salmon In Rye Baguette
or
Smoked Chicken And Green Apple On Whole Wheat Crisp

Cloudy Bay Sauvignon Blanc 2012, Marlborough, New Zealand

First Course

Roasted Baby Beets With Arugula, Shaved Fennel, Pommery Honey Dressing (V)
or
Sous Vide Tiger Prawns With Cauliflower Puree And Pickled Root Vegetables
or

Cloudy Bay Chardonnay 2012, Marlborough, New Zealand

Second Course

Truffled Potato Gnocchi, Toasted Pinenuts, BeurreNoisette (V)
or
Roast Lamb Loin, Butternut Squash Puree, Glazed Confit Carrots, Thyme Jus
or
Cloroudy Bay Pinot Noir 2012, Marlborough, New Zealand

Third Course

Platter of Brie, gruyere and chevre with wheat crisps

Cloudy Bay Te Koko 2011, Marlborough, New Zealand

Petit Fours