Tasting event of our natural wines with an exciting degustation menu of Daniel O'Shea chef.
We tell the very beginning, the story of leaving the big city and ending up in the vineyards, in the nature, under the starry sky. The most difficult situations and the best moments. We tell about the inspiration and constant exploration that we need to present an even clearer, even more expressive picture of nature. Playing the sounds of our terroir, Szent György-hegy through various style exercises, experiments, small quantities and samples.
Daniel O'Shea also comes a long way till he arrives to our estate. His greatest source of inspiration is the pannonian cuisine, he spends two years in Taubenkobel that was chosen for the best Pannonian restaurant in the past. After his studies in Lyon he works at L'Espalier, in Boston at Bentley's and in London on the side of the Irish chef, Richard Corrigan. Returning home, he wins the 2nd Czifray competition and becomes the sous-chef at Alabárdos Restaurant in Buda for four and a half year.
Degustation menu of May:
Lamb kebab, red pepper, onions
Smoked veal tongue, horse radish, spinach
Labneah, honey, pine nut, walnut
Elderflower jus, carp, meyer lemon, algae
Cold rose duck liver, rhebarb jus, Japanese pepper
Strawberry, raspberry, mint, icecream with sparkling wine, poppy seeds
The price of the degustation and the wines together is 12.000 Ft per person and it includes mineral water and coffee as well.
Date: 25th and 26th May, begining at 19:00, the duration of the tasting is appx. 3 hours
For application, please send us an e-mail to firstname.lastname@example.org or call us on +36 30 212 7288. Pre-paying the price of the tasting by bank transfer is needed to confirm participation.
We would like to draw the attention of our kind guests that that the dishes of the degustation are small portions, so it is possible that the these will not be satisfying for everybody. For this case, we are preparing some cold options, too.