Wine Page

Torbreck Wine Dinner

Compass Room | Thursday 12 November

Torbreck is an Australian winery in the Australian Barossa Valley, founded by David Powell in 1994. The winery was named one of the World’s Top 100 Wine Estates by Robert Parker and is named after a forest in Scotland where Powell worked as a lumberjack.

Starting out in 1994 with a few sections of dry-grown old vines that had been abandoned, Torbreck founder David Powell managed to crush three tonnes of grapes and ferment them into wine in a shed on his 12-hectare Marananga property (which continues to be home to the winery).

The Torbreck endeavour is based around the classic Barossa Valley grape varieties Shiraz, Grenache and Mataró. Although initially known primarily for its red wines, in recent years Torbreck has earned acclaim for wines made from the Viognier, Marsanne and Roussanne vines planted in the estate’s Descendent Vineyard.

In 2008 Torbreck was acquired by Pete Kight who is committed to ensuring the ongoing excellence of Torbreck wines. He truly believes that the best wines are yet to come.

Pre-dinner Tasting 1900hrs Dinner 1930hrs Price $788 per member and $888 per non-member Speaker Mr Bojan Radulovic Reservations Call Lizzy Tung in the F&B Office on 2239 0386 or email events@rhkyc.org.hk Monthly Wine Fairs

Kellett Island, Wednesday 4 November, 1830hrs to 2030hrs

Shelter Cove, Friday 6 November, 1930hrs to 2130hrs

For reservations, please call Lizzy Tung in the F&B Office on 2239 0386 or email events@rhkyc.org.hk

PRE-DINNER TASTING

DeCanal Prosecco DOC Vino Frizzante

MENU AND WINES

King Alaska Crab and Blue Crab Meat Stuffed with Avocado, Oscietra Caviar, Brioche Toast, Lime Zest Torbreck Woodcutter’s Semillon 2020 ❧ ❧ ❧ Deep-fried Tiger Prawns in Filo Pastry, Sweet and Sour Sauce Torbreck Old Vines Grenache/Shiraz/Mourvèdre 2017 ❧ ❧ ❧ Braised Ibérico Pork Spare Short Rib, Eggplant Purée Torbreck Woodcutter’s Shiraz 2018 (Magnum) Torbreck The Steading 2014 (Magnum] ❧ ❧ ❧ Char-grilled Smoked Roe Deer, Sautéed Mushroom with Black Truffle Cream, Blackberry Compote Torbreck The Gask 2008 ❧ ❧ ❧ Assorted Cheese Platter Camembert, Aged Cheddar, Deluxe Blue with Grapes and Dried Fruits ❧ ❧ ❧ Freshly Brewed Coffee or Gourmet Tea

VEGETARIAN MENU

Plum Tomato and Cucumber Stuffed with Avocado, Balsamic Caviar, Brioche Toast, Lime Zest ❧ ❧ ❧ Deep-fried Asparagus in Filo Pastry, Sweet and Sour ❧ ❧ ❧ Braised Artichoke, Eggplant Purée ❧ ❧ ❧ Char-grilled Beyond Patty, Sautéed Mushroom with Black Truffle Cream, Blackberry Compote ❧ ❧ ❧ Assorted Cheese Platter Camembert, Aged Cheddar, Deluxe Blue with Grapes and Dried Fruits ❧ ❧ ❧

Freshly Brewed Coffee or Gourmet Tea

Compass Room | Saturday 21 November

Celebrate Kellett Island’s 80th birthday and warm-up before the Regatta Ball (rescheduled to the first quarter of 2021). It’s been 80 years since the Kellett Island Clubhouse was officially opened after the Club’s move from its previous headquarters in North Point. Featuring a small Big Band* from the Glenn Miller Era, enjoy Bubbles and Canapes followed by an amazing 5 course menu and wines all inclusive from 1900hrs to 2345hrs. (*subject to Social distancing permitted) Gala Dinner in the Compass Room Pre-dinner Tasting 1900hrs Dinner 1930hrs Price $1,240 per person

PRE-DINNER AMUSE-BOUCHE Toro Tatar with Quail Egg York in Golden Crispy Net MENU Seared Jumbo Hokkaido Scallop, Razor Clams and White Asparagus Salad, Oscietra Caviar, Red Radishes Pickles ❧ ❧ ❧ Classic Boston Lobster Bisque, Langoustine, Chives ❧ ❧ ❧ Pan-fried Gurnard Fillet, Blue Foot Mushrooms Sun-dried Cherry Tomatoes Coulis ❧ ❧ ❧ Slow-cooked Prime US Beef Short Ribs, Crusted Bone Marrow, Bordelaise Sauce ❧ ❧ ❧ Assorted French Cheese Platter Brie de Meaux, Comte, Valençay, Dried Fruits and Nuts ❧ ❧ ❧ Freshly Brewed Coffee or Gourmet Tea

VEGETARIAN MENU PRE-DINNER AMUSE-BOUCHE Mediterranean Avocado Tartar in Golden Crispy Net MENU Marinated Artichoke and White Asparagus Salad, Yuzu Pearls, Red Radishes Pickles ❧ ❧ ❧ Roasted Pumpkin Soup, Pumpkin Seed, Chives ❧ ❧ ❧ Baked Vegetarian Timbale, Crispy Vegetable Spring Roll, Sun-dried Cherry Tomatoes Coulis ❧ ❧ ❧ Roast Mini Capsicum stuffed with Beyond Patty, Zucchini Carpaccio, Truffles and Morel Jus ❧ ❧ ❧ Assorted French Cheese Platter Brie de Meaux, Comte, Valençay, Dried Fruits and Nuts ❧ ❧ ❧ Freshly Brewed Coffee or Gourmet Tea

Main Deck, Main Bar, Main Lawn and Small Lawn | Saturday 21 November

It’s the 80th Birthday for Kellett Island and we have a 1940 Gala Dinner sorted so but let’s have another ‘80’ themed event but this time make it the 1980s! The Main Deck, Main Bar, Main Lawn and Small Lawn will turn into the 80s Music Cocktail Party from 1900hrs to 2345hrs. A back to the Eighties Live Band, great food stations such as Raclette and international cheese selections, skewer stations with beef, prawn, chicken, salad bar, BBQ station with seafood and various meats, mussel station and more are paired with great wines and cocktails. Come on, we know you have the outfits to match but it’s okay if you don’t! $840 per person.

Prepare to spend the entire Christmas and New Year season at the Club! Visit the Club website for all your festive needs.

https://www.rhkyc.org.hk/christmasattheclub.aspx

Goodies and Hampers. Order forms can be downloaded from the Club’s website.

Saturday 28 November

Saturday 5 December

Saturday 12 December

Wednesday 16 December

7 to 23 December

7 to 23 December

7 to 23 December

24 to 25 December

Thursday 24 December Christmas Eve

Friday 25 December Christmas Day

Saturday 26 December Boxing Day

Thursday 31 December New Year’s Eve

Friday 1 January 2019 New Year’s Day

Bistro Christmas-themed Buffet Lunch and Dinner

Compass Room Christmas-themed Set Lunch

Middle Island and Shelter Cove Christmas-themed Set Lunch

Middle Island and Shelter Cove

Turning Circle Christmas Tree Lighting Ceremony

China Sea Room Children’s Gingerbread Sleigh Decorating

Poolside Children’s Christmas Party

The deadline for ordering Christmas Food, Christmas-themed Set Lunch and Dinner

Compass Room Set Lunch and Dinner Bistro Buffet Lunch and Dinner

Compass Room Set Lunch and Dinner Bistro Buffet Lunch and Dinner

Compass Room Seafood and Bubbles Brunch Bistro Buffet Lunch

Compass Room Gala Dinner and Dance Bistro Buffet Dinner

Compass Room Seafood and Bubbles Brunch Bistro Buffet Lunch

Italian Night

Middle Island | Friday 27 November 1930hrs to 2300hrs

Savour the taste of Italy at Middle Island. Indulge in unlimited Italian dishes including Beef and Octopus Carpaccio, Osso Buco DI’Agnello, Ribollita, Parma and Rocket Pizza, Panna Cotta, Tiramisu... with free flow of Italian wine and beer. There will also be live entertainment on the night.

Only $348 per person and you will feel like you’re in Rome.

For reservations, please call Lizzy Tung in the F&B Office on 2239 0386 or email events@rhkyc.org.hk.

Extended Sampan Service

Apart from the regular sampan, we will have a second sampan running from Deep Water Bay from 1800hrs to 2000hrs and 2200hrs to 0000hrs

Delighted to co-host with the Consulate General of Ireland, join us for the Irish-themed week from 3 to 8 November and enjoy a little piece of Ireland with great Irish food, whiskey and music.

Steakhouse the Gun Room

Featuring Irish-themed 5-course set lunch and dinner menu, this is available at $698 from 3 to 8 November.

AMUSE-BOUCHE MENU Jet-fresh Seasonal Irish Oysters, Light Ginger and Citrus Dip ❧ ❧ ❧ Beef Tartar, Herbed Bone Marrow Crusted, Papadum ❧ ❧ ❧ Slow-roast Irish Dry-aged ‘John Stone’ Tomahawk, Sautéed Wild Mushroom, Cherry Mostarda Sauce ❧ ❧ ❧ Char-grilled Irish Prime Cut and Striploin, Roast Asparagus and Garlic Bulb, Whisky Butter Sauce ❧ ❧ ❧ Kumquat Apple Tart, Caramel Sauce ❧ ❧ ❧ Freshly Brewed Coffee or Gourmet Tea VEGETARIAN MENU Marinated Artichokes, Light Ginger and Citrus Dip ❧ ❧ ❧ Crispy Bean Curd, Sautéed Girolles and Baby Spinach, Papadum ❧ ❧ ❧ Baked Vegetarian Timable, Plum Tomato Sauce, Sautéed Wild Mushroom, ❧ ❧ ❧ Char-grilled Beyond Patty, Roast Asparagus and Garlic Bulb, Cherry Mostarda Sauce ❧ ❧ ❧ Kumquat Apple Tart, Caramel Sauce ❧ ❧ ❧ Freshly Brewed Coffee or Gourmet Tea

The Compass Room

Enjoy a Whiskey-pairing Irish Gala Dinner with live entertainment.

Date 5 November Pre-dinner Tasting 1900hrs Dinner 1930hrs Price $698 per member and $798 per non-member Reservations Call Lizzy Tung in the F&B Office on 2239 0386 or email events@rhkyc.org.hk

PRE-DINNER TASTING Amuse-bouche

MENU AND SPIRIT Jet-fresh Seasonal Irish Oysters, Light Ginger and Citrus Dip Glendalough Wild Botanical Gin Tonic, Lime Wedge ❧ ❧ ❧ Seared Irish Scallops on Herbed Bone Marrow Crusted, Papadum Glendalough Double Barrel Irish Whiskey ❧ ❧ ❧ Sous-vide Irish Oyster Blade, Sautéed Wild Mushroom, Cherry Mostarda Kinahans Kasc Project Irish Whiskey ❧ ❧ ❧ Char-grilled Irish Prime Cut Striploin, Roast Asparagus and Garlic Bulb, Whisky Butter Sauce Teeling Single Malt Irish Whiskey ❧ ❧ ❧ Kumquat Apple Tart, Caramel Sauce ❧ ❧ ❧ Freshly Brewed Coffee or Gourmet Tea VEGETARIAN MENU Marinated Artichokes, Light Ginger and Citrus Dip ❧ ❧ ❧ Crispy Bean Curd, Sautéed Girolles and Baby Spinach, Papadum ❧ ❧ ❧ Bake Vegetarian Timable, Plum Tomato Sauce Sautéed Wild Mushroom ❧ ❧ ❧ Char-grilled Beyond Patty, Roast Asparagus and Garlic Bulb, Cherry Mostarda ❧ ❧ ❧ Kumquat Apple Tart, Caramel Sauce ❧ ❧ ❧ Freshly Brewed Coffee or Gourmet Tea

Hairy Crab Dinner 大閘蟹宴 Friday 6 November and $498 per person Thursday 19 November 1900hrs to 2300hrs Enjoy seasonal hairy crab gathering with your family and friends at the Regatta Room! Regatta Room and Rooftop

Japanese Night

$398 per person Saturday 14 November 1900hrs to 2300hrs Regatta Room

Come to visit our Regatta Room for traditional cuisine of Japan with selections of sushi, sashimi and tempura in buffet style.

Korean Night

$398 per person Friday 28 November 1900hrs to 2300hrs Rooftop

Enjoy Korean BBQ food prepared by our chefs with the gorgeous sea view at Rooftop.

Music Quiz Night $298 per person

Our popular music quiz is returned again! Friday 20 November 1900hrs to 2300hrs Rooftop

For enquiries and reservations, please email the Banquet Team at banquet@rhkyc.org.hk or call 2239 0339 / 2239 0327.

Thanksgiving

Thursday 26 November

Buffet Dinner in Bistro

Everything you could possibly want for a Thanksgiving-themed buffet! Enjoy Roast Turkey, Shrimp Cocktail, Brussels Sprout, Pumpkin Pie and more with your family and friends. Available at $278 per adult, $195 per child at aged 9 to 12 years and $139 per child at aged 5 to 8 years.

Alternatively we assist a thanksgiving dinner at home prepared without stress. Take the Roast Butter Ball Whole Turkey (approx. 6-7kg) at $178/kg, fully cooked and will be warm upon pick up. For orders and reservations, please call Lizzy Tung in the F&B Office on 2239 0386 or email events@rhkyc.org.hk.

Set Menu at Middle Island and Shelter Cove

Enjoy a 3-course set menu at Middle Island and Shelter Cove with the Thanksgiving fare of Roast Turkey Breast and sweet of the seasons. No reservations required. For enquiries, please call Middle Island on 2812 0365 or Shelter Cove on 2792 2744.

Wine of the Month

Domaine Laporte Sauvignon Blanc Le Bouquet 2019, Loire, France

Very aromatic, floral and fruity. It notes remind the Sauvignon blanc flowers and it’s fruit. Some hints of citrus give all the vivacity of the wine. Release an intense freshness and the flavours of ripe grapes in the mouth. [Suggested food pairing: fish, seafood and white meats] $338 per bottle.

Torres Coronas 2017, DO Catalunya, Spain

Dark ruby red colour. Concentrated aroma of wild berries (blueberries, blackberries) and spices (clove) with oaky notes of toast. Warm and vinous on the palate with lush body and juicy tannins nicely refined by oak aging. [Suggested food pairing: meat, creamy cheeses and traditional paella] $298 per bottle.

Fondues

Bistro, Middle Island and Shelter Cove 2 November to 30 December, except 24 and 25 December

Swiss Cheese Fondue

2 November to 31 January, except 24, 25 and 31 December

Preserved Pork, Pork Sausage, Chinese Liver Sausage and Duck Leg 臘味油鴨煲仔飯 Pork Patty, Salted Fish 鹹魚肉餅煲仔飯 Gruyere and Emmenthal simmered with White Wine, Kirsch and Garlic, served with Fingerling Potatoes, Broccoli and French Bread 瑞士芝士火鍋 – 配馬鈴薯、西蘭花及法式麵包

Dutch Farmhouse Cheese Fondue

Cubes of Gouda, Gruyere and Fontina Cheese with White Wine and Minced Garlic, served with Fingerling Potatoes, Broccoli, Cherry Tomato, Button Mushrooms and French Bread

荷蘭芝士火鍋 – 配馬鈴薯、西蘭花、車厘茄、蘑菇及法式麵包

Beef Bourguignonne

Cubes of NZ Grain-fed Beef Tenderloin in Hot Vegetable Oil, served with Coleslaw, BBQ Sauce and Béarnaise Sauce, choice of French Baguette or French Fries 牛肉火鍋 – 紐西蘭穀飼牛柳粒烹調於蔬菜油、 配雜菜絲沙律、燒烤醬及法式蛋黃醬、自選法式麵包或炸薯條

Swiss Chocolate Fondue

Dark Couverture Chocolate flavoured with Grand Marnier, served with Fresh Fruits, Dried Fruits, Marshmallows and Banana Cakes

Clay Pot Delights and Double-boiled Soup in the Bistro

CLAY POT RICE

煲仔飯

香橙酒瑞士朱古力火鍋 – 配生果、乾果、棉花糖及香蕉蛋糕 Chicken, Conpoy, Black Mushrooms 北菇瑤柱滑雞煲仔飯 Sliced Beef, Raw Egg 窩蛋牛肉煲仔飯 Pork Spare Ribs, Preserved Vegetables 欖菜排骨煲仔飯

CLAY POT DELIGHTS

煲仔菜

Braised Lamb Brisket with Bean Curd Skin 枝竹羊腩煲

DOUBLE-BOILED SOUPS 燉湯 Snakehead Fish, Chinese Herbs 天麻川芎燉山斑魚

Dried Conch, Pork Shank, Chinese Yam, Wolfberries 准山杞子螺頭燉豬 Fish Maw, Monkey Head-shaped Mushroooms 猴頭菇燉花膠 Black Chicken, Chinese Herb and Red Dates 北芪紅棗燉竹絲雞

Wine Box Set of the Month

‘Pauillac – The legend of the Medoc’

Pauillac is undeniably the Epitome of Great Bordeaux, producing the most prestigious wines of the Médoc on the Left Bank. While wine style varies from powerful and opulent to fine and elegant, the wines of Pauillac all seem to have one thing in common: the pure essence of Cabernet Sauvignon, grown in superb gravel soils and elevated to the height of its potential through expert savoir-faire. v Château La Tour L’Aspic 2004 (Second label of Château Haut-Batailley) v Château Gaudin 2002 v Le Pavillon 2006 v Fleur de Pédesclaux 2012 (Second label of Château Pédesclaux) v Château Croizet-Bages, 5ème Cru Classé 1997 v Château Fonbadet 2015 v gift box packaging Available at $2,238 per set.

For enquiries, please call Lizzy Tung in the F&B Office on 2239 0386 or email events@rhkyc.org.hk