(COCKTAIL STARTS AT 7.00 P.M.)
Mandarin Oriental, Bangkok is delighted to welcome all guests to Castello Banfi Wine Dinner and to mark the re-opening of Ciao, alfresco Italian Restaurant, at Mandarin Oriental, Bangkok’s Riverside Terrace on Wednesday 28, October 2009 (cocktail starts at 7.00 p.m.). Especially flying into Bangkok to personally introduce their finest wine selections is Castello Banfi’s own Mr. Rodolfo Maralli. The eight-course dinner is priced at Baht 3,238 — nett per person only.
The menu created by the hotel’s own celebrity Executive Chef Norbert Kostner including Mille Foglie al Gorgonzola con Indivia Amara e Mostarda di Uva (Gorgonzola cheese mille feuille, bitter endive leaves and savoury grape mustard) with a signature wine Brunello Poggio Alle Mura 2004, which received spectacular points from leading wine magazines such as Wine Spectator (94 points), Decanter (4 stars) and Wine Enthusiast (92 point)
Castello Banfi owns historic 45 hectare estate in Strevi — Piedmont, name Vigne Regali. Its vineyards are located between the towns of Novi Ligure and Acqui Terme, in an area passionately dedicated to producing the renowned traditional wine of Piedmont. The winery, established in Strevi in 1860, was purchased by Banfi in the late 1970s to complete its Piedmont estate. The Vigne Regali portfolio boasts a wide range of products which includes unique sparkling wines, white, and reds, all of them bearing the prestigious appellations of Piedmont.
Banfi is simply the “Pursuit of Excellence” with over 20 years of clonal research of the Sangiovese grape for better vinification processes and compliance with consumer demand.
For reservations and more information, please call 02 659 9000 ext 7306
Castello Banfi - Wine dinner at Ciao
Wednesday 28th October 2009
INSALATA DI FAGIOLINI CON PETALI DI MANDORLA
E FIOCCHETTI DI BOTTARGA DI TONNO
Salad of tender needle beans with petals of fresh almonds and flakes of tuna bottarga Castello Banfi, San Angelo Pinot Grigio 2008, Tuscany, Italy
CANDELE DI GRANCEVOLA CON GERMOGLI DI ERBETTE
CONDITI CON LIMONE E OLIO EXTRA VERGINE DI OLIVA
Spider crab candles with tender aromatic herb sprouts dressed with lemon and extra virgin olive oil
SALTERELLI DI PATATE ORO E BURRO
Small home-made potato gnocchi
Castello Banfi, Belnero 2005, Tuscany, Italy
TORTELLI DI FARAONA COTTA IN PIGNATTO,
PADELLATA DI PORCINI E SUGHETTO LISCIO
Tortelli of guinea fowl, saut?ed Porcini mushrooms and light pan-jus
CROCCANTINO DI PANCETTA DI PORCHETTA AI SAPORI DI COLONNATA
RAPE AL SALE PUREA DI CECI E BRODETTO RISTRETTO
Crisp belly of porchetta pork with colonnata flavours, salt turnips, chick-pea puree and reduced broth
Castello Banfi, Brunello di Montalcino 2004, Tuscany, Italy
GUANCIALE DI BUE BRASATO ALLA CONTADINA
POLENTA ALLA SANTOREGGIA E SEDANO RAPA
Farmhouse style braised cheek of beef savoury, scented polenta and celeriac
MILLE FOGLIE AL GORGONZOLA CON INDIVIA AMARA E MOSTARDA DI UVA
Gorgonzola cheese mille feuille, bitter endive leaves and savoury grape mustard
Castello Banfi, Poggio Alle Mura Brunello di Montalcino 2004, Tuscany, Italy
VOLTA DI CIOCCOLATO CON CROSTATINA DI ZUCCA E GELATINA DI LAMPONI
Chocolate dome, oven fresh pumpkin tart and raspberry jelly
Castello Banfi, Rosa Regale Brachetto D’Aqui, 2008, Piedmont, Italy
CAFFE, PASTICCINI E TEGOLINE
Coffee and mignardises