An opportunity for wine education

The Radisson SAS Hotel, Dubai Deira Creek's contemporary steakhouse Palm Grill has launched a promotion allowing groups to try a range of specially selected wines in the restaurant's private dining area, The Shiraz Room.
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FOOD & BEVERAGE, Front of House, News

The Radisson SAS Hotel, Dubai Deira Creek’s contemporary steakhouse Palm Grill has launched a promotion allowing groups to try a range of specially selected wines in the restaurant’s private dining area, The Shiraz Room.

From next month, Palm Grill will allow groups comprising four to eight diners to book the Shiraz Room on any day of the week for their own exclusive wine dinner.

Each month, the outlet will offer a different five-course set menu together with five specially selected matching wines, to create a well-rounded culinary experience.

The hotel’s bars and beverage manager Sid King commented: “I definitely think that this concept will be successful. We have beautiful menus specifically designed for each month, lovely wines and the overall setting is very special. It will target the people who enjoy good food and good wines in a private setting.”

King said he believed the offer would be a big hit, adding that the number of people wanting to educate themselves about wine was on the rise.

“There are so many fantastic wines around the world - great varieties available from very interesting wineries in every corner of the globe. People should be able to experience this and learn this somehow and our private dinner is a great platform to help them do so. 

 “Wine goes back so far in history and has been known to be one of the first purposes or tools to bring people together in enjoyment, entertainment, culture and in life in general,” he continued. “It is not just a trend of today!

“If people enjoy wine or the taste of wines, it is good for them to know why they enjoy such a taste and what makes them prefer certain perfumes or elements over others. It helps them expand their knowledge and understand their palettes more.”

The March menu will feature Wolf Blass wines from Barossa in Australia, chosen to complement a menu including such delicacies as goose liver mousse with warm naan bread and salmon carpaccio acccompanied with crispy fried soft-shell crab on sweet pepper reduction; wild mushroom cappuccino with white truffle soup; and a duo of centre-strip steak and lamb chop with spicy chive crushed potato, sautéed market-fresh vegetables and shallot sauce.

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