KRUG Dinner @ Nicholinis

Grande Cuvee shows a strong aroma and flavour of autolytic , toasted bread and supplemented by green apple, pear and huge acidity. I really love the flavour

The KRUG 1998 is a more all rounded one than grande cuee. I enjoyed the foamy bubble and the coffee flavour of the vintage KRUG.

KRUG rose is the wine I love Most in this wine dinner.

Full body!! Very prominent carmel gingery , toasted bread, biscuit balanced with red berry, plum but not strawberry as other rose champagne.... very enjoyable!!!!

The view and restaurant is fabulous , very good for holding a wine dinner about KRUG....

Scambled Egg in Shell, White truffle

You can appreciate the outlook in sheel and enjoyed the flavour of white truffle at the same time~~

Sous Vide Wild Ocean Salmon, Main Lobster Calvisius Caviar

Chewy, fresh salmon, you can enjoyed the weight of this salmon. Not as oily as Balik but you never get this in those fast food sashimi shops~

Asparagus and Home dried Cyrano Ham

To be honest, far from my expectaiton for the Ham when compared with Spanish ham

Oysters and Champagne Risotto very far from Grissi's Risotto!!

Main Dishes:

Quail Filled with gooseliver, PLumes , truffle Potatoes Vine Vegetable

Seabrass, Gamberi Rossi, and SeaUrchin Sauce

I love the seaurchin sauce but the size is too small for me....

We had a nice dinner and chat under KRUG and Thanks Alan's contribution to our extra KRUG rose