143The restaurant’s restaurant manager and
sommelier, Lucas Chin gained his experience
working with Chef Lerouy while at Alma. He is able
to aptly pair the dishes with the right beverages. "I
pair food with wines based on what chef prepares
for the night and most importantly based on
customers palate because I believe everyone has
their own preferences like I do," he lets us know.
Chef Lerouy’s favourite dish, the open-face ravioli
comprises of escargot, supion (small squid),
herb beurre blanc and lime foam. Chin favours a
southern Italian wine – Nals Margreid 105, Pinot
Grigio Südtirol Alto Adige for this dish as the fuller-
bodied wine complements the taste of the garlicky
sauce and slight citrusy notes. A Frey-Sohler
Crémant d'Alsace, which is also the same region
Chef Lerouy is from, is the perfect pair for the
cold dish of red wine poached foie gras, aerated
foie gras, passion fruit jelly, coffee gel, and coffee
nougatine. “It’s slightly sweet and refreshing with
smooth bubbles that are well-suited for the job of
cutting through the richness of the foie gras.It cleanses the palate each time, allowing you to
fully savour bite after bite,” Chin claims. A vibrant
dish of confit lobster, roasted garlic purée, roasted
garlic sponge, black garlic purée, roasted red
peppers, and infused olive oil is to be enjoyed with
a medium bodied wine that has notes of red fruits
on the nose. That element allows the herbaceous,
savoury notes of the dish to be elevated seamlessly.
A dish that makes the most of a beetroot’s
burgundy colour is elegantly plated. Encompassing
the dish is Australian wagyu tenderloin, tenderloin
tartare, beetroot jelly, beetroot purée, pickled
beetroot and oven-baked beetroot, glazed oyster
mushroom, red wine and horseradish sauce. Chin
chooses to serve this with a smoky whisky, distilled
at Ardmore Distillery that has aromas of smoked
bacon, sweet ashes and barbecued fruits. The
single malt Scotch whisky that has been aged for
16 years complements the earthy essence of the
beetroot with a long finish.Now we’ve disclosed this information to you, head
over there and meet the team that put in effort
into making each diner’s encounter a segue of
flavours. DDoc
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We have a small wine list here but all are
chosen carefully in order to match the
concept of our food. Basically, our wines are
versatile and can almost pair with every dish
that we serve. Drink what you love
and what feels good to you.
Lucas Chin
TABLE
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