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The St. Regis Bali Resort Wines and Dines
Exclusive Chateau Lynch-Bages Grand Cru Classé Wine at December 1, 2009 Dinner at St. Regis Bali.
(11/16/2009) On Tuesday, December 1, 2009, St Regis Bali Resort will usher in the holiday season with a limited-seating 7-course dinner accompanied by fine wines from Chateau Lynch-Bages together with premier wines from other regions, including Cordeillian-Bages, Villa Bel-Air, L'Ostal Caez, Domaine des Senechaux (Chateauneuf du Pape) and Xisto.
Click Images to Enlarge
Joining the evening and providing a wine commentary will be Jean Michel Cazes, the owner of Chataeu Lynch-Bages. Chateau Lynch-Bages, Grand Cru is one of Haut Medoc's most famous wine-makers in the Bordeaux region, a wine-growing area of France synonymous with outstanding vintages. The Chateau Lynch-Bages label dates from 1855.
The evening commences at 6:30 pm with cocktails at the King Cole Bar while witnessing the St. Regis Nightly Fire Ritual, sipping Billecart Salmon Champagne and sampling delicious canapes.
Dinner commences at 7:30 pm in the Astor Ballroom with the following menu:
Lynch-Bages - Grande Astor Gala Dinner
Amuse
Sweet deep-sea scallops and Ahi tuna tartar
spherical of passion fruit vinaigrette, avruga pearls organic greens and sweet basil oil
- Chateau Villa Bel Air Blanc, Graves, Bordeaux 2004 - Sauvignon Blanc & Semillon-
+ + +
Gently poached river lobster tail in a rich brown onion
consommé, Parmesan bread crouton, crispy prosciutto and onion jam
- Domaines des Senechaux Chateauneuf du Pape, Cote Du Rhone 2006, Roussanne, Grenache blanc, Clairette & Bourboulenc-
+ + +
Quick-seared red coral trout and Salmon roe served with pink peppercorn and citrus compote blossom honey and red wine reduction, cinnamon emulsion
- Château Cordeillan Bages, Paulliac, Haut Medoc, Bordeaux 1998, Cabernet Sauvignon, Merlot & Cabernet Franc-
+ + +
Cured and roasted duck breast pickled red beetroot, fresh horseradish parfait
red beetroot and orange reduction, lemon sea salt
- Château L'Ostal Cazes, La Liviniere, Minervois, Langeduec-Roussilon 2004, Syrah, Mourvedre, Grenache & Carignan-
+ + +
Wagyu beef tenderloin MB7+ done medium
shimeji mushrooms and edamame beans smoked bone marrow, black truffle scented port wine jus
- Xisto Roquette E Cazes, Quinta Do Crasto, Douro Valley,
Portugal 2003, Touriga Nacional, Touriga Franca & Tinta Roriz-
+ + +
Selection of aged French cheese served with dried fig chutney, preserved lemon and apricot, candied walnuts, walnut bread
- Château Lynch Bages 5iem Grand Cru Classé, Pauillac, Bordeaux 2002, Cabernet Sauvignon, Merlot, Petite Verdot & Cabernet Franc-
+ + +
Warm apple and nougat Douillon homemade vanilla bean ice cream and crunchy Nougatine armagnac and prune compote, sour cream and prune coulis
- Warre's Otima 10 Year Old Tawny Port-
+ + +
St. Regis chocolate truffles
+ + +
Coffee or Tea
+ + +
Digestif and Cigar
The cost for the 7-course menu, cocktail, and paired wines is Rp. 1,700,000 (US$170) net per person.
Seating is strictly limited and reservations are a must.
Telephone ++62-(0)361-300 6414.
