Kakadu and Le Sommelier are proud to invite you to a wine dinner with a difference... a night with the famous Australian wine family the Pikes.
卡卡圖和索玫烈國(guó)際非常榮幸地邀請(qǐng)您參加一次不同尋常的葡萄酒晚宴……我們將會(huì)與澳洲著名的葡萄酒世家——派克家族的成員共進(jìn)晚餐。
Join us with sixth generation Pike, Jamie Pike as he takes us through six of his beautiful wines from three of the Pike families wineries... Pike & Joyce, Clare Hills, and Gaelic Cemetery. As always, enjoy them with a delicious four couse Kakadu meal that is sure to get your juices flowing.
此次晚宴，派克家族的第六代傳人——加米·派克將會(huì)到場(chǎng)，帶領(lǐng)我們品鑒來(lái)自派克家族旗下三個(gè)品牌（派克與喬斯、克萊爾山丘、蓋爾酒莊）的6款美酒。像往常一樣，卡卡圖將為這些美酒配上四款美味菜肴，讓你的味蕾得到一次完美的美食美酒體驗(yàn)。
【酒零候】90+紅酒俱樂(lè)部會(huì)員更享受8折優(yōu)惠。
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DATE丨日期
October 19th?(Wednesday)
10月19日(周三)
TIME丨時(shí)間
7:00 PM
晚7:00
WHERE丨餐廳
Kakadu Shanghai
上海 卡卡圖餐廳
ADDRESS丨地點(diǎn)
8 Jianguo Zhong Lu, near Chongqing Nan Lu
建國(guó)中路8號(hào)， 近重慶南路
PRICE丨價(jià)格
448 Rmb
448元/位
358 Rmb（For members）
358元/位（會(huì)員價(jià)）
Pairing Menu
菜單
Aperitif
開(kāi)胃酒
Pike & Joyce Sparkling Pinot Noir Rose NV
派克與喬斯桃紅起泡酒 NV
First Course
第一餐
Asian-Marinated baked Salmon
Tasmanian Salmon fillet marinated in a soy, coriander and Manuka honey marinade, baked and served with fresh peas, snow peas and pea shoots.
亞洲風(fēng)味三文魚(yú)
秘制塔斯馬尼亞三文魚(yú)，生抽醬油香菜和馬路卡蜂蜜，配新鮮青豆，荷蘭豆，小蔥
Pike & Joyce Beur Bosc Pinot Gris 2015
派克與喬斯灰比諾干白 2015
Gaelic Cemetery Riesling 2014
蓋爾雷司令干白2014
Second Course
第二餐
Duck Confit Ravioli
Pan-fried duck with ricotta stuffed ravioli with fresh broad beans in a duck and mushroom broth.
烤鴨肉餃子
煎鴨肉配鮮奶酪餃子，配蠶豆和蘑菇濃汁
Pike & Joyce Pinot Noir 2013
派克與喬斯黑比諾干紅2013
Third Course
第三餐
Twice-cooked Venison Short Ribs
New Zealand venison short ribs slow-cooked and roasted in Turkish spices. Served with baby potatoes pan-fried with onion, yoghurt, fresh coriander, cumin & turmeric and finally topped with tomato & eggplant ragout and sour cream.
慢燉鹿短排
慢燉新西蘭鹿短排，土耳其香料配小土豆煎洋蔥，酸奶，新鮮香菜，孜然和番茄，茄子，酸奶油
Clare Hills Shiraz 2013
克萊爾西拉干紅2013
Gaelic Cemetery Shiraz 2008
蓋爾西拉干紅200
Fourth Course
第四餐
Hot Chocolate French Toast
Fresh Chullah bread soaked in coconut mocha hot chocolate, pan-fried and stuffed with a chocolate and coconut ganache and topped with wattleseed whip, marsh mallows, toasted coconut and more ganache.
熱巧克力
煎巧克力，椰味吐司面包和澳大利亞種子奶油，烤椰絲，摩卡巧克力咖啡
The Wines
派克與喬斯黑比諾桃紅起泡酒
Pike & Joyce Sparkling Pinot Noir
100%黑比諾，
平均樹(shù)齡20年；
葡萄園土壤為礫石土，粘性壤土，海拔593米；
可持續(xù)性種植；
瓶中陳釀8個(gè)月
100% Pinot Noir,
20 years old vines;
Vineyards at 593 meters above sea level, Gravelly, clay loam? soil;
SUSTAINABLE VITICULTURE;
Aged for 8 month in bottle
派克與喬斯灰比諾干白
Pike & Joyce Pinot Gris
100%灰比諾，
平均樹(shù)齡20年；
葡萄園土壤為礫石土，黏性壤土?，海拔593米；
可持續(xù)性種植；
未經(jīng)陳釀；
100% Pinot Gris,
20 years old vines;
Vineyards at 593 meters above sea level, Gravelly, Clay loam soil;
SUSTAINABLE VITICULTURE
No ageing
James Halliday: 94/100
Jeremy Oliver: 92/100
蓋爾雷司令干白
Gaelic Cemetery Riesling
100%雷司令，
平均樹(shù)齡20年；
葡萄園土壤為石灰?guī)r，黏土?，海拔900米；
可持續(xù)性種植；
未經(jīng)陳釀；
100% Riesling,
20 years old vines;
Vineyards at 900 meters above sea level, Limestone, Clay soil;
SUSTAINABLE VITICULTURE
No ageing
Robert Parker: 93+/100
James Halliday: 95/100
派克與喬斯黑比諾干紅
Pike & Joyce Pinot Noir
100%黑比諾，
平均樹(shù)齡20年；
葡萄園土壤為礫石土，黏性壤土，海拔593米；
可持續(xù)性種植；
法國(guó)橡木桶陳釀12個(gè)月
100% Pinot Noir,
20 years old vines;
Vineyards at 593 meters above sea level, Gravelly, clay loam soil;
SUSTAINABLE VITICULTURE;
Aged for 12 months in French oak
James Halliday ?93/100
Robert Parker ?91/100
Decanter ?95/100
克萊爾西拉干紅
Clare Hills Shiraz
100%西拉，
平均樹(shù)齡30年；
葡萄園土壤為粘土，板巖和碎青石土，海拔900米；
可持續(xù)性種植；
法國(guó)橡木桶陳釀14個(gè)月
100% Shiraz,
30 years old vines;
Vineyards at 900 meters above sea level, clay, slate and broken bluestone soil;
SUSTAINABLE VITICULTURE;
Aged for 14 months in French oak
蓋爾西拉干紅
Gaelic Cemetery Shiraz
100%西拉，
平均樹(shù)齡20年；
葡萄園土壤為石灰?guī)r，黃/紅粘土，海拔900米；
可持續(xù)性種植；
法國(guó)橡木桶陳釀18個(gè)月
100% Shiraz,
20 years old vines;
Vineyards at 900 meters above sea level, Limestone, yellow/red clay soil;
SUSTAINABLE VITICULTURE;
Aged for 18 months in French oak
Robert Parker ?98/100
James Halliday ?96/100
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