Grilled Porcini mushrooms, garlic, shallot and parsley
Gravner Ribolla 2007 Venezua Giulia IGT
Prune and Gravner gnocchi, cinnamon crumb
Gravner Bianco Breg 2007 Venezia Giulia IGT
Scallop and mushroom gratin
Gravner Bianco Breg ‘Anfora’ 2006 Venezia Giulia IGT
Wild game rambasicci, roasted celeriac, celeriac rémoulade
Gravner Bianco Breg 1998 Collio DOC
Potato soufflé, pine nuts, raisins and spice
Gravner Rosso Breg 2004
It’s the first time I had dinner at George and I was really impressed.
Although a quintessentially English member’s club, the chef has managed to take influences from the Middle East, on its usual menu, and Italy, as in this case here. What was amazing was that the chef has taken the tasting notes from the cuisine of the region where Gravner Wines are based – close to the border of Slovenia – and woven them into menu.
The gnocchi for example, is a stuffed croquette that’s regional to the area where the wine is made. And of course, all Italians have a great love for Porcini mushrooms and these were generous and very fresh.