Chef Shaun Hergatt presents this opulent showcase of fresh mollusks and unusual wine pairings. The five-course dinner will feature dishes such as chilled Kumamoto oysters with ginger vinaigrette, fennel-glazed cockles, and diver scallops dusted with Thai long pepper in a rich syrah reduction. Complement the seafood with international vinos including an Achleiten Prager from Austria and the Japanese Tokaji Red Label Puttonyos. Finish the meal with chocolates, petit fours and coconut tapioca pearls over passion-fruit sorbet.
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