Twice a month we host one of our now very popular tasting evenings. We pick a wine region and for an hour, guests are given very comprehensive wine talk with lots of tasting and tasting notes which is given by NEED NAME. We will have designed a menu around this area with regional dishes and specialties of the area.

Below is a sample of one of our extremely popular tasting evenings. This was an evening that we did Northern Italian regional food.

Tonight’s evening will take you on a culinary tour of the Northern regions of Italy.

In ancient Italy during a dinner for guests, musicians, acrobats, poets or dancers would perform and dinner conversation played an important role.

Medieval Italy, meaning primarily the northern Italian Peninsula, was one of the few regions in medieval Europe where the distinction between nobility and prosperous commoners were more or less irrelevant, the result of a significant, rich and self-conscious middle class. This meant that the level of culinary refinement and diversity was especially great when compared to the rest of the continent. Italian cuisine was, and still is, better described as a multitude of highly varied regional cuisines, each with long traditions and their own specialties.

Many Italian staples and internationally recognized favourites were invented and refined during the Late Middle Ages and the early Renaissance; pasta was on everyone's dinner plate by the 13th century, though it was commonly made out of rice flour rather than durum wheat.

Northern Italian cuisine is characterized by a lesser use of olive oil, pasta and tomato sauce and a heavier reliance on butter. The most famous of all culinary masterpieces from Liguria is its basil Pesto sauce.

The history of the dish Carpaccio can be traced back to the 1950 when it was invented and served to the countess Amalia Nani Mocenigo as she had been advised by the doctor to consume raw meat only. The proprietor of Harry’s bar restaurant, Giuseppe Cipriani, named the dish after the Italian painter Vittore Carpaccio as the colours of the dish matched his painting.

The capital of Lombardy is also home to many culinary specialties. One of the best known is ossobuco alla milanese (cross-cut veal shanks braised with vegetables, white wine and broth).

Of course, the overall rule is "if it grows or lives well in the area, then it can make it onto the table".


Canape of Bruschetta
Fresh tomato and basil topped with Parma ham

Rare beef topped with salad of Zucchini, Ruccola and celery, Parmesan Cheese, Decorated with Truffle Oil and Pesto

Pasta al Nero di Seppia con Gamberetto
This is a recipe from the Italian region “Friuli-Venezia Giulia”, Famous for black ink pasta and seafood. Lovely with a crisp Pinot Grigio. 

Zuppa di Ossobucco
Our adaption of this classical dish of a typical Milanese main course, ossobuco alla milanese, veal shanks braised with vegetables, white wine and broth

Basilico e Mandorla Sorbetta
The leaves of this plant are so delightful and habit-forming, you have to marvel that it hasn’t been made illegal. Basil is undoubtedly the most loved and popular herb in Italy.

Duo of Pettine e Filleto di Manzo
Scallop, Asparagus and Pea mousse on an open ravioli, Castle Durrow Oregano marinated Fillet of Beef .Oven baked baby potatoes with butter and olive oil and sage, Caponato Lombardia to accompany.