Following a successful supperclub back in January, Dining with BPR has decided to add one more date for the month of April.
You will be asked to pay £20 deposit to secure a seat. The remaining £40 can be paid cash on the day itself.
For the first time and exclusively to those 2 events we are going to use the latest technology the market can offer. We will bring not only one but two d-vine devices and will demonstrate it on the day. This is going to be used for each wine paired with the dishes.
Cauliflower/ cheddar/ caper/ raisin : Côtes de provence rosé, Prunelle, Villa Vallombrosa, 2016, Cinsault, Grenache, Syrah, Mourvèdre. Serving Température 10°
Salmon/ nori/ wild rice : Sancerre white, Héritage, Domaine Alban Roblin, 2016, Sauvignon Blanc. Serving Température 12°
Risotto/broccoli/ feta : Savennières white, Roche aux Moines, Domaine FL, 2010, Chenin Blanc. Serving Température 13°
Duck/ 5spice/fennel/ cherries : Saint-Emilion red, Château de Béchaud, 2012, Merlot, Cabernet Franc, Cabernet Sauvignon. Serving Température 17°
Hash/Goat/honey : Savennières white, Roche aux Moines, Domaine FL, 2010, Chenin Blanc. Serving Température 13°
Apple/Jasmin/ soya : Sauternes, sweet, 2nd Cru Classé, Château de Malle, 2012, Sémillon, Sauvignon, Muscadelle. Serving Température 10°
Looking forward to welcoming you back at HSBC Rowing Club for this exclusive event.
Dining with BPR
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