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

BYOB Grand Finale Dinner

29 February 2020 | 07:00 PM - 10:00 PM GMT+8
The Regent Hotel Singapore
1 Cuscaden Road
SGD 158.00


After a delightful day of tasting on Saturday, stay with us for great food, wines and company at the "BYOB Grand 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 sumptuous 15 course meal. 


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."
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.



Dill Marinated Tiger Prawn and Saffron Risotto Salad with Confit Grape Fruit Dressing

Limoncello Cured Atlantic Salmon with Wild Fennel and Roasted Taggiasca Olive

Rosemary Wagyu Beef and Forest Mushroom Salad with Black Truffle Dressing

Thyme Roasted Artichoke with Pumpkin and Caramelised Raisin Salad (v)

Fresh Basil Pesto Marinated Bocconcini and Pachino Cherry Tomato with Toasted Pine (v)

Main Course

Capers and Olive Baked Wild Seabass with Spicy White Clam and Black Mussels Stewed

Roasted Baby Chicken Cacciatore with Bell Pepper and Sautéed Green Asparagus

12 Hours Braised Wagyu Beef Cheek with Nutmeg Scented Mash Potato and Sautéed Baby Spinach

Tortelloni Stuffed with Ricotta and Porcini Mushroom, Castelmagno Cheese Fondue (v)

Garlic and Rosemary Roasted Spring Vegetable with Red Onion Baked Ratte Potato (v)


Bronte Pistachio Panna Cotta with Raspberry Coulis

Authentic Tiramisu

Caramelized Apple Crumble with Madagascar Vanilla Sauce

Assorted Italian Cheese selection, Dried Fruit and Truffle Honey