Bon Vivant Limited-Menus

Here are some examples of menus Simon has compiled and prepared for clients who enjoyed wine-pairing dinners in the past. Please take the opportunity to browse our reviews to see what customers thought, or to see examples of menus for different occasions click below.

Menu One

Amuse Bouche - Asparagus Mousse with tomato and arugala leaves.

Wine - Whitehaven, Sauvignon Blanc, New Zealand, 2003.

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Appetiser - Lobster and pork tenderloin served on fennel kraut with rye bread gnocchi.

Wine - Barnett Vineyards, Chardonnay, California, 2000.

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Entree - Hazelnut crusted lamb chops with caramelised onion mashed potato and rosemary cream sauce.

Wine - McGuigan, Bin 2000 Shiraz, Australia, 2002.

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Dessert - Tahitian vanilla creme brulee.

Wine - Campbell’s, Rutherglen Muscat, Australia, NV.

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Cheese - Asiago, Brie and Double Gloucester with Stilton.

Wine - Guigal, Chateauneuf-du-pape, France, 2001.

Menu Two

Amuse Bouche - Crostini with white truffle, olive paste and lavender.

Wine - Origin Reserve, Sauvignon Blanc, New Zealand, 2003.

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Pre-appetiser - Roasted pepper, ginger and basil soup.

Wine - Bourgogne Chardonnay, Laboure Roi, France, 2002.

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Appetiser - King prawns coated in coconut with horseradish and raspberry compote.

Wine - Corte Sant’Alda, Valpolicella Superiore, Italy, 1999.

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Entree - Slow roasted leg of lamb with a cherry glaze served with charred asparagus and fanned new potatoes.

Wine - Wolf Blass, Cabernet Sauvignon, Australia, 2000.

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Dessert - Strawberry Carpaccio with lychee, blueberry, almond and basil sorbet.

Wine - Kendermanns, Late harvest, Germany, 2002.

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Cheese - Manchego, Somerset Blue, Boursin, Swiss Gruyere.

Wine - Potrero Grande, Carmenere, Chile, 2001.

Menu Three

Pre-appetiser - King Prawn with grape and cinnamon

Wine - Dr. Thanisch Estate, Bernkasteler Lay, Spatlase Riesling, Germany, 1997.

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Appetiser - Trio of tomato mousse with a dolce latté and arugula salad accompanied by a boysenberry coulis.

Wine - Cloudy Bay, Sauvignon Blanc, New Zealand, 2005.

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Entree - Half a lobster, char grilled with seaweed covered with a lime and tequila sauce accompanied by Chiana carpaccio with Tuscan beans and olive oil.

Wine - Castella d’Albola, Chianti Classico Riserva, Italy, 1999.

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Dessert - Sachertorte with crème fraiche and black cherries.

Wine - Chateau Grand Piquey, Sauternes, France, 2000.

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Cheese - Pecorino, Pienza. Epoisse. Roquefort.

Wine - Chateau du Beaucastel, Chateauneuf-du-pape, France,1998.