To kick off the last month of summer, our August starts with an eventful collaboration between us and some very exciting colleagues. Chef Shane Reichenbach and the team at Quince will be welcoming chef Dustin Joseph, social entrepreneur of Left Hand Coffee Roasters fame and our very own notable sommelier and wine tactician Ottara Pyne of Wine Garage.
This unique menu of “Playing with Spices & Wine” is not only meant to serve as a gastronomic journey for our guests but also to provide intellectual insight into the modern mind of flavor pairings. As we go above and beyond the traditional & textbook concepts of the field, Dustin and Ottara’s seven-course menu and wine pairing is designed to create accessibility and excitement as flavors come to life in a way that may not have been tasted, smelt, or seen before.
This menu’s mission is to take diners through complex constitutions from the family of flavors within Chillis (Capsicum), Pepper (Piperaceae), and Herbs from leaf to root. The intricacies and nuances of each highlighted, contrasted, and enlivened with a selection of seven unique wines from terroirs all across the living wine world.
A sample of the menu and our intrepid wine pairing can be found below:
WINE AND SPICE
Course I – Capsicum (fresh)
THAI CAVIAR shishito, fish sauce crema, chicken crackling
Paired with a vintage sparkling wine aged on the lees for three years Raventos i Blanc de la Finca Extra Brut 2020
Course II – Herbaceous (roots)
HICKORY SQUID galangal beurre blanc, shaved asparagus, maple leaf crisps
Paired with an aromatic, skin contact Alsatian wine Achilee Hesperide Gewurztraminer NV
Course III – Piperaceae (numbing pepper)
MALA TOAST lardo, confit tomatoes, wasabi greens, mahkwan pepper
Paired with deep amphora raised Rosé of St Laurent from Johannes Zillinger St Laurent Numen Rose 2020
Course IV – Herbaceous (leafs)
FRITTO MISTO mustard seed, wood sorrel, kombu aioli, nasturAum
Paired with a superlative Sauvignon Blanc grown in mineral, Dolomitic soils Peter Dipoli Voglar Sauvignon 2020
Course V- Piperaceae (peppercorns)
PEPPER FRY sweet breads, curry leaf pommes, long pepper demi, boondi
Paired with a spicy, elegant, and powerfully finessed Shiraz Gentle Folk Village Shiraz 2021
Course VI – Capsicum (dry, sweet, fruity)
KEBAB blistered peppers, pickled egg yolk, Yucatan romesco, sumac
Paired with a complex and herbaceous Cabernet Franc from the Loire Olga Raffault Chinon Les Picasses 2017
Course VII – Warming Spice
QUINCE CHEESE CAKE maple syrup, walnut, madras curry
Paired with a sapid and aromatic sherry from one of the world’s greatest producers Valdespino Moscatel Promesa Sherry NV
This inventive and one-of-a-kind menu will be availabe only on the evening of Monday Aug 5th at Quince starting from 6pm onwards. The entire experience is available as a set menu for Thb 2,500++ as well as each course with its associated pairing being available a la carte as well. This meal will include a journey of contrasting flavors, in-depth information on each dish guided by discussion and a menu that can be taken home by our guests.
To book your seat / table and reserve your space please contact Quince directly at +66 (0) 94 868 2639, messaging them on Line OA or Instagram @quincebangkok, or by emailing them at sirihouse@farandolegroup.com
Online booking is here.