Course 1: Charred Corn Cannoli

Individual cannolo rolled in black sesame dust, filled with charred corn ricotta mousse. Purple basil and black pepper feather garnish.

Wine Pairing: Wai Wai Marlborough Pinor Noir, New Zealand

Chef: Dianne DeStefano

Designer: Nikki O’Brien

Course 2: Torched Hokkaido Scallop

Japanese Hokkaido Scallops brushed with whisky barrel aged shoyu, then torched. Paired with reduced fortified dashi, shoyu caramelized onions. Drizzled with a burnt garlic oil (mayu) and garnished with hijiki.

Wine Pairing: Cederberg Bukettraube, South Africa

Chef: Michael Taylor

Designer: Cathy Olivar

Course 3: Celeriac Latke with Salmon Salad

Celeriac and potato pancake. Smoked salmon salad with sour cream, shallot and chives. Black truffle mousse. Herb salad.

Wine Pairing: Terrarum Maule Pais, Chile

Chef: Csilla Thackray

Designer: Gryphon

Course 4: Jajangmyeon 자장면

Korean wheat noodles in a silky black bean sauce with heritage pork shoulder and packed with zucchini, onion, potatoes, mushrooms, cabbage, garnished with marinated cucumber

Wine Pairing: Juggernaut Red Blend, California

Chef: Simon Chough

Designer: Alexandria Star

Course 5: The Burnt Offering

Spicy chocolate crème brûlée. Black velvet cake, chocolate cremeux, black sugar glass, ancho chili cocoa gelee, sour cream chantilly, brown butter cocoa sable cookieWine Pairing: Cleto Chiarli “Amabile Centenario” Lambrusco

Wine Pairing: Vale D. Maria ‘Reserve’ Porto Ruby Port, Portugal

Chef: Selina Progar

Designer: Luna Skye

Thank you to Kimberley Ashlee Catering for creating the wine pairings for tonight’s event