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

Best of Amarone Dinner

28 February 2020 | 07:00 PM - 10:00 PM GMT+8
The Regent Hotel Singapore (Nassim Room)
1 Cuscaden Road
SGD 248.00


Experience some of the best Amarone, amazing and unique wines from Veneto which never fail to impress with their opulence and depth. Amarone is depicted as the boldest and biggest of Italian reds. Rest assured that there are brains behind the brawn.


Monica Larner
Wine Advocate Reviewer
Monica Larner is a wine critic and author based in Rome. She is the Italian Reviewer for The Wine Advocate and RobertParker.com, the bimonthly wine publication and website founded by wine critic, Robert Parker. In 2003, Larner was selected to be the very first dedicated Italian wine editor for Wine Enthusiast. She is also a two-time winner of the Best Young Journalist of the Year (2008, 2010), one of the top honors given out yearly at the VinItaly exposition. In 2012, Larner won Best International Journalist also presented by the Comitato Grandi Cru d'Italia panel at VinItaly. Through her work at The Wine Advocate, Larner's opinion on Italian wines is often cited by mainstream media publications like Forbes and Newsweek.She has been described by Robert Parker as "...one of the most comprehensive writers of Italian wines out there."



Hokkaido King Scallop Gratin, Pickled Salicornia, Amalfi Lemon and Dill Drizzle with Organic Avruga Caviar

Foie Gras Duo

Combination of Lavender Roasted Foie Gras, and Cherry Wood Smoked Foie Gras Mousse, Dry Apricot Brioche with Caramelized Black Figs and Amarone Wine Reduction


Durum Wheat Gnocchetti Sardi with 18 Hours Slow Braised Venison Ragout, Green Peas and Sun Dry Tomatoes with Tuscan Pecorino Shaving


1 Year Old Acquarello Rice with Three Milk Robiola Cheese, Cocoa Stewed Pigeon and Fresh Norcia’s Black Truffle


Thyme Roasted Lamb Chop “alla Friulana” with Artichokes, and Asparagus Tip, Amarone Jus

Guancia di Maiale

Sous-vide Cooked Pork Cheek, Scented in Juniper Berries with

 Castelluccio Lentils Stew and Crispy Polenta Bites

Wagyu Bombetta

Wagyu Beef Sirloin Stuffed with Taleggio DOP Cheese and Soppressa Vicentina, Smoked Violet Potato Mousseline and Forest Mushroom

La Fregolotta Veneta con Mela

Traditional Veneto Crumble Tart with Caramelized Apple and Dry Fruit Compote