Following the success of October, 2007's Mizuki Fine Dining Wine Dinner with Babich wines, Jeanie and Johnny elected to invite old friends and regulars, to a tasting of Japanese finest paired with New Zealand's oldest family owned winery.
Turnout was simply amazing! The tatami rooms were consolidated into one big party of gourmands, enjoying the menu. Main dining room and counter were all filled, to the enjoyment of all.
Provision of the same vintage wine from the previous year's was a logistical nightmare since majority of the wines had already been consumed. However to cater to Babich fans of the year before, these wines were sought and specially sourced.
Counter Chef Andy Ang and Culinary Whizz Jack Gao, dazzled everyone with culinary delights achieving greater heights of haute Jap cuisine.
Local celebrities were amongst some of the diners present.
~~~
Maguro, Hamachi & Amaebi Sashimi
(Red Tuna, Yellow Tail & Sweet Shrimp)
Babich Black Label Sauvignon Blanc 2006
~~~
Tomorokoshi Tofu
(Broiled Sweet Corn Beancurd)
Babich Reserve Sauvignon Blanc 2005
~~~
Wagyu Shogayaki or Buta Kakuni
(Saute Wagyu Beef in Ginger Sauce or Stewed Pork Belly)
Babich Reserve Pinot Noir 2005
~~~
Turnout was simply amazing! The tatami rooms were consolidated into one big party of gourmands, enjoying the menu. Main dining room and counter were all filled, to the enjoyment of all.
Provision of the same vintage wine from the previous year's was a logistical nightmare since majority of the wines had already been consumed. However to cater to Babich fans of the year before, these wines were sought and specially sourced.
Counter Chef Andy Ang and Culinary Whizz Jack Gao, dazzled everyone with culinary delights achieving greater heights of haute Jap cuisine.
Local celebrities were amongst some of the diners present.
Menu
Amaebi Karaage & Edamame
Asahi Super Dry Beer
(served throughout the evening, the dryness of this beer was a refresher between dishes and wines)
Amaebi Karaage & Edamame
Asahi Super Dry Beer
(served throughout the evening, the dryness of this beer was a refresher between dishes and wines)
~~~
Maguro, Hamachi & Amaebi Sashimi
(Red Tuna, Yellow Tail & Sweet Shrimp)
Babich Black Label Sauvignon Blanc 2006
~~~
Tomorokoshi Tofu
(Broiled Sweet Corn Beancurd)
Babich Reserve Sauvignon Blanc 2005
~~~
Wagyu Shogayaki or Buta Kakuni
(Saute Wagyu Beef in Ginger Sauce or Stewed Pork Belly)
Babich Reserve Pinot Noir 2005
~~~
Gindara Mentaiko Yaki
(Grilled Codfish with Spicy Roe)
Babich Pinotage Cabernet 2004
~~~
Mizuki Maki
Babich Reserve Merlot 2004
(Grilled Codfish with Spicy Roe)
Babich Pinotage Cabernet 2004
~~~
Mizuki Maki
Babich Reserve Merlot 2004
