Gravner Wine Maker’s Dinner at George, Mayfair Menus by Qin Xie - 07/10/201518/03/2016 Menu from a dinner at Mayfair members’ club George with Mateja Gravner with natural wines made in qvevries from Josko Gravner and regional food created by the in-house chef to match: 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.