Netizen Journalist

Wine Dinner Event at The 18th Restaurant Served Specially

Holiday Ayo - The right place to enjoy the view of Bandung city at night is from the highest floor of The Trans Luxury Hotel. Of course these options are available at The 18th Restaurant and Lounge which has a complete and international menu line, from appetizers, soups, main courses and desserts with a romantic atmosphere thanks to the support of table set ups of fresh roses, candles and other ornaments.

As a restaurant and lounge with an international menu, The 18th Restaurant is the venue for the Wine Dinner event. After an absence of more than 2 years, this wine dinner was supported by The Peak Connoisseurs.

This time the wine dinner is served in a special way. The five dishes in the set menu are the result of the collaboration of 3 chefs. Namely Husain F. Shahab, Chef de Cuisine The 18th Restaurant and Lounge together with Wolfgang Ecker, Masterchef and Patrick Nickel, Sous Chef from Stadthotel Freiburg, Germany.

In addition, each menu served is accompanied by 2 choices of wine at once. The Peak Connoisseurs features wines from Chile, South America, Château Los Boldos and Nerderburg Winemaster from North Africa.

"We want to provide a different dining experience for Bandung foodies. Because Bandung is a unique and delicious culinary center,” said Rahmat Ismail, F&B Director of The Trans Luxury Bandung, as quoted from food.detik.com, Sunday (27/11).

Meanwhile Wolfgang Ecker, Masterchef from Stadhotel, Freiburg, Germany said that their first experience in Indonesia was very memorable. 'Not only cooking but also many things can be learned from this collaboration. We're here because we really want to know. We will definitely be back,' he said.

As amuse bouche served Sweet Potato foam served with tiny grains of red wine. Appetizer in the form of Smoked Duck Breast Duo with Roasted Pumpkin. Served with Chateau Los Boldos Tradition Sauvignon Blanc and Nerderburg Wine Master Sauvignoc Blanc.

Both of these white wines have a strong fruity taste with a pale yellow color. The fresh sour sensation of both is perfect for rinsing off the savory flavors of duck meat and creamy savory goose liver.

Related Post

Leave a comment