Wine Pairing Dinner Menu Ideas
Allowing you to become a guest in your own home…
Allowing you to be a Guest in your own home…
You might find barbecues our way are a little different to what you are used to, as here at Creative Catering we have put together all our kitchen skills and combined them with our grill experience but also sprinkled some of our research and development within the flavours area and their combinations and reactions within a common flavour of open flame cooking.
Meat and fish are treated in the best ways with brine, marinade, dust or rub used well in advance so they are full of their own flavour before we support them with sauces and dips to emphasise the quality and flavours that have been naturally brought to the fore. All the meat and fish where possible have local origins, from farms and seas around Cyprus but where ingredients are not available we have an extensive network of suppliers from all around the world.
All of our small plates are prepared fresh in house by our Executive Chef Charles and Sommelier Haris marry in a balance with the wine that will enhance each flavour of each dish as well as the wines themselves.
chic tasting + pairing on Cyprus
We can offer almost any sort of wine pairing menus but obviously can’t list them all here as we normally would normally work together with you to make sure your food or wine ideas could be converted into a menu and dinner party to remember.
We can obviously structure your menu around the wine from a country or even your favourite food where the wines are drawn from around the world or even just the lesser known Cypriot producers that can now hold their heads high with some very high quality and even award winning wines.
Below we have laid out a simple set of international dishes that we have already done and even though they were not all done together they actually could be.
Brive style braised Rabbit with porcini mushrooms and tomatoes. Served with rosemary roasted organic Pemberton fingerling potatoes.
2010 Domaine de Vaugondy, Vouvray AOC
Miso glazed roasted Sablefish with Shitake mushroom consommé. Garnished with fresh organic pea shoots
2010 Painted Rock Chardonnay, Okanagan Valley VQA
Apricot glazed lamb loin with grilled artichokes and fennel
2007 Majella, Cabernet Sauvignon, Coonawarra
Braised beef shortribs with butternut squash and sundried tomato puree
2008 Catena Zapata, Malbec, Mendoza, Argentina
Mandarin glazed grilled quail with roasted cumin beetroot puree
2008 Ata Rangi, “Crimson” Pinot Noir, Martinborough, New Zealand
Cremini mushroom braised pork cheeks with truffle gnocci
2008 Produttori del Barbaresco, Langhe Nebbiolo DOC
As mentioned above both Charles and Haris are very experienced within the chosen skills but also within the catering industry as a whole. A real passion for perfection runs through everything they do, which means your event will lack for nothing, with your guests going away with a night to remember long into the future.