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Kiwi’s Finest Wines and A Luxury Collection

Laguna Resort Bali Fine Dining and Fine Wines from Kim Crawford on Friday, January 20, 2012.

(1/6/2012) In their continuing commitment to presenting fine wine and food, The Laguna Bali presents a six-course degustation dinner carefully paired with wines selected by the Resort’s Sommelier and Travis Brown, regional director of Kim Crawford Wines. These two wine experts in concert with the Resort's Executive Chef will guide a select number of diners through a deliciously indulgent evening of wine and culinary excellence.

What promises to be exceptional dining experience commences Friday, January 20, 2012,  at 7.00 p.m. with cocktails and canapés, followed by dinner at 7.30 p.m. in the Balai Raya Ballroom.

Kim Crawford Wines

Starting out in a small cottage in Auckland, New Zealand, Kim Crawford was launched in 1996 with the label has grown in popularity around the globe in the intervening years. Aiming to present the best in the wine industry, the Kim Crawford label embraces unconventionally and innovation with equal measures of élan and aplomb.

Unwaveringly simple and straightforward in their approach to wine-making, Kim Crawford produce and present the very best wines from every grape variety and every premium wine-growing region found in New Zealand.

Winning multiple awards, including consecutive 8 annual Wine Spectator Awards from 2002 – 2010; the International Wine Challenge 2010; Decanter Wine Award 2010 and numerous other Wine Awards.

The Menu

Amuse
Kim Crawford Pansy Rose, Auckland, Hawkes Bay, New Zealand
Merlot 2009

++++
Slow-Poached Lobster Tail and U10 Scallops
Artichoke Heart and Oven-Dried Tomatoes
Brown Onion Jam, Vanilla Lemon Vinaigrette
Kim Crawford SP Spitfire, Auckland, Marlborough, New Zealand
Sauvignon Blanc 2008

++++
Raviolo of Quail
With Young Spinach and Winter Black Truffle Oil
Kim Crawford, Auckland, Marlborough, New Zealand
Sauvignon Blanc 2010

++++
Seared Ahi Tuna - Done Rare
Black Mussels and Wild Rice Salad
Pinot Noir Jus, drizzled with Rosemary Oil
++++
Tender Veal Sirloin - Done Medium
Sautéed Red Seedless Grapes, Soft Foie Gras Butter
Marble of Preserved Red Beetroot and Potato Puree
Grilled Leaks, Cognac Meat Reduction
Kim Crawford SP Kim's Favorite, Auckland, Marlborough, New Zealand
Pinot Noir 2007

++++
King Island Cheese Tasting
Roaring Forties Blue Cheese, Double Brie, Cloth Matured Cheddar
Sour Plum Strudel and Walnut Melba
Kim Crawford, Auckland, Hawkes Bay, New Zealand
Merlot 2010

++++
Araguani 72% Bitter Chocolate Mousse
Cinnamon Merlot Rhubarb Compote, Dried Figs Sherbet
Kim Crawford, Auckland, Hawkes Bay, New Zealand
Merlot 2010
++++
Chocolate Truffles
Coffee or Tea

Cost
Cocktails, canapés, seven-course degustation menu and paired wines for Rp 1,100,000 (US$122) net per person.

Seating is limited and reservations are essential. Telephone ++62-(0)361-3005503 or [email]