Porto Bistreau, in collaboration with The Peak Connoisseur and Varuni Panca Baverindo, hosted ‘Preto & Perola Wine Dinner’, a fine dining experience with the wines of Portugal which were served alongside a delectable menu. Held in the Nara Rancabentang Park, a lush green forest area North of Bandung, this experience involved good wine, food and friendship.
Chef Matt Matthew of Porto Bistreau presented a selection of amuse-bouche such as Fumo Salmone de Porto - Fresh Smoked Norwegian Salmon layer with homemade sour cream and herbs, topped with tobiko black Caviar - and Uovo di Quaglia Parmigiano - Crunchy Parmesan pink pepper corn and Sunny side up Quail egg and dill, paired with Parcelas Ruby Port wine cocktail.
The appetiser was Le Bourge Puff Mozarello - Classic puff pastry filled with mozzarella and meat sauce a la Le Bourges France. It was served with a strawberry and dark cherry berry compound. With an intense ruby colour and great complexity with notes of plums and blackberries, the Casa Santos Lima Lisboa Colossal Reserva red wine was the perfect match.
For the main course, we were served Tuscana Bistecca paired with a glass of Cigarra Gran Passo Touriga Nacional Cabernet Sauvignon. The colour and nuances of wood, black ripe fruit and spices from the prolonged ageing in oak barrels were a perfect match for this impressive dish. The Tuscany tenderloin steak with bourbon Chef BBQ sauce had an intense yet smooth taste.
The meal was brought together with the grand finale, Baileys Chocolate de Porto and Parcelas Porto Tawny & Ruby Wine for dessert. Melted home-made Italian dark chocolate was mixed with Baileys and coŕn flakes and served with puff pastry and vanilla ice cream. This dish was complemented with Parcelas Porto Ruby - a young wine with aromas of red fruits, plums, and strawberry.
It was a delightful meal with the perfect pairing for each delicious dish.
Nara Park, Jl. Rancabentang 28, Bandung, West Java
Phone: (+62) 813 9888 8932
Email: [email protected]id