logo_200x200Pei Modern‘s next Paddock to Plate dinner (Thursday 25 February) presents the rare opportunity for winelovers to preview the exclusive William Downie 2015 vintage, months before its official release.

Hosting the dinner alongside Executive Chef Mark Best, winemaker William (Bill) Downie will treat guests to his limited series of pinot noirs in his first ever William Downie winemaker’s dinner outside of Victoria.

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The exclusive wines are produced with a natural, non-interventionist approach and on a small scale, with just three wines in the 2015 vintage and only 500 dozen bottles of each.

Bill will share his wines, along with his passion for farming and sustainable living, matched to a six-course menu by Mark Best.

“A red wine lover’s dream come true, this Paddock to Plate dinner offers the extraordinary chance to be the first to taste Bill’s unique William Downie 2015 vintage,” Mark said.

“It’s also a wonderful opportunity to hear Bill’s fascinating methods, experiences and stories firsthand. He is an incredibly purist and down-to-earth winemaker who I respect very much.”

Mark and Bill will be joined by Pei Modern Head Chef, Joachim Borenius (formerly Marque, The Fat Duck and Per Se) to deliver an unforgettable evening.

Seats to the second dinner in Pei Modern’s Paddock to Plate series are strictly limited, priced at $150 per person. Bookings are essential via +61 2 9250 3160, sydney@peimodern.com.au or www.peimodern.com.au/sydney.

Pei Modern is located in Sydney at 199 George Street within Four Seasons Hotel Sydney, by Circular Quay and the Rocks precinct.

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Kingfish sashimi with witlof kimchi and Corella pears

2009 William Downie King Valley Petit Manseng
Panzanella buffalo mozzarella and beetroot oil

2015 William Downie Yarra Valley
Steamed Murray cod, pink onions and caper water

2015 William Downie Mornington Peninsula
Eggplant tartare, egg jam and saltbush lamb jerky

2015 William Downie Gippsland
Duck confit with charred cherries and duck fat potatoes

Chocolate tart with orange curd and sherbet
About Pei Modern
Pei Modern by renowned Australian chef Mark Best delivers bistro-style dining with a menu celebrating fresh, local seasonal produce and exploring unconventional food pairings. The restaurant combines the theater of its wood-fire oven and open kitchen with Head Chef Joachim Borenius at the helm, with knowledgeable, friendly service and a prime city location, within five-star Four Seasons Hotel Sydney.
Website: www.peimodern.com.au/sydney
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