Due to the current status of the Coronavirus situation, we have to further postpone our Matter of Taste Zurich 2020 event from June to 21st - 22nd November. Click here to find out more details

The Grande Finale Dinner

25 August 2018 | 07:00 PM - 10:00 PM GMT+8
Regent Singapore, Royal Pavilion Ballroom
1 Cuscaden Rd


After a delightful day of tasting on Saturday, stay with us for great food, wines and company at "The Grande Finale Dinner". 

Many great tastings and wine events have wine makers staying behind at the end of the day, sharing bottles among fellow wine lovers over a good meal. "The Grande Finale Dinner" will be hosted at The Regent Singapore - Grand Ballroom.

Our sumptuous menu is specially designed to fit all different wine varietals. Seating will start at 7.00pm. This event is free seating and sharing per table of 10. For groups of 10 or more people, please write to matteroftaste@robertparker.com.

Enjoy greater savings here!


Joe Czerwinski
Wine Advocate Reviewer
Joe covers the regions of the Rhône Valley (North and South), Languedoc-Roussillon, Australia and New Zealand and is as well Robert Parker Wine Advocate's Managing Editor.
Erin Brooks
Wine Advocate Reviewer
Erin Brooks is a Certified Sommelier and wine journalist. Born in North Carolina, she moved to New Mexico to attend the College of Santa Fe where she graduated with a B.A. in Creative Writing and Politics. During her time in New Mexico, she became involved in the service industry and fell in love with wine. She worked the floor of restaurants for a decade, accruing experience as restaurant manager, sommelier and wine director. In 2015 Erin relocated to the Napa Valley where she worked for some of the most revered Michelin-rated restaurants in the US, including Chef Thomas Keller’s Bouchon Bistro, La Toque and the three-Michelin star The Restaurant at Meadowood. In addition to her restaurant experience, Erin spent many years as a freelance food and wine writer, penning articles about the world of fine wine and cuisine for several publications including Local Flavor magazine, The Santa Fe New Mexican’s Winterlife magazine and Edible Santa Barbara. She has been working with the Robert Parker Wine Advocate team since 2017. Erin’s passion for wine has led her on a journey through two different wine certification programs, the Wine & Spirit Education Trust (WSET) and the Court of Master Sommeliers (CMS). She is currently enrolled in the WSET Diploma program, having passed with distinction the Level 3 Award in Wines. Erin is also pursuing the Advanced Sommelier credential through the CMS. She is the recipient of the Walter Clore Scholarship, the André Tchelistcheff Advanced Course Scholarship and the Bonaccorsi Advanced Exam Scholarship.




24 Months Cured San Daniele Ham, Milano Salami, Pancetta, Summer Rock Melon and Italian Pickles with Bread Basket


Sicilian Sea food Salad with Scallop, Tiger Prawns Asparagus and Organic Quinoa


Roasted Angus Beef Salad with Baby Spinach, Aged Parmesan and Truffle Dressing


Wild Rocket Salad, Walnuts, Buffalo Mozzarella, Cherry Tomatoes and Aged Balsamico


Roasted Puglia Artichokes, Sun Dry Tomatoes, Olives and Grill Asparagus with Olive Pesto



Main Courses


Slow Braised Wagyu Beef Cheek with Taleggio Polenta and Amarone Wine and Thyme Jus


Roasted Baby Chicken alla Diavola with Bell Peppers Stew, Olives and Capers


Herbs Roasted Seabass Fillet, Spicy Broccoletti in Aglio e Olio and Cherry Tomatoes


Asparagus and Ricotta Tortelloni Pasta with Gorgonzola Cream, Toasted Hazelnuts 


Assorted Seasonal Grilled Vegetables with Thyme and Comfit Garlic 





Assorted Italian Cheese Selection, Dried Fruit, and Truffle Honey


Classic Venetian Tiramisu


Dark Chocolate and Caramel Cake


Strawberries Short Cake


Coffee & tea