Due to popular demand, we are delighted to announce that the Tempura Oysters and Reubens sliders are now back on the menu at 67 Pall Mall!
Tempura oysters, wasabi sauce
The Tempura oysters are finally back! Head Chef, Marcus Verberne has reintroduced the delicious tempura battered Carlingford rock oysters in both the Lounge and Clubroom menus. They are served in the shell on a bed of rock salt with wasabi mayonnaise.
For the wine, Deputy Head Sommelier, Emmanuel Cadieu recommends:
2016 Riesling, Brauneberger Juffer Sonnenuhr, Fritz Haag, Mosel, Germany
“To match with those beautiful oysters from Ireland we choose an off dry Riesling from Fritz Haag, a top producer located in Brauneberg. It is one of the oldest producers from Mosel with first records from 1605.
The wine is produced from one of the three sundial vineyards of Mosel, the Juffer Sonnenuhr. The vineyard is planted on grey and blue Devonian slate, also rich in iron. This vineyard is quite labour intensive, given the fact that the vines are planted on one of steepest slope of Mosel, at between 60 and 70% of steepness.
The wine is showing a lot of lemon juice and lemon pit character, along with tart green apple.
The residual sugar in the wine is offering a great contrast with the spiciness of the wasabi, resulting into a great overall combination.
A light and fresh great example from Mosel with a vibrant acidity and minerality.”
As well as the oysters, Marcus also reintroduces one of the Club’s classics, the Reubens sliders to the Clubroom.
The pulled salted beef brisket is served in a mini rye bun wih sauerkraut, gherkins, melted gruyere cheese and American mustard mayonnaise. 3 sliders per portion.
With the sliders, Emmanuel recommends:
2016 Pinot Noir, Blooms Field, Domaine De La Côte, Sta Rita Hills, USA
“A project between Rajat Parr and Sashi Moorman started in 2011 when both of them took over.
Rajat Parr used to be a sommelier, having worked as wine director for the Minna group.
The small area of Sta Rita Hills in Santa Barbara is a superb location for high end Chardonnay and Pinot.
Due to the proximity of the sea, the vineyard benefit from multiple sea breezes which preserve high level of acidity and maintain freshness in the wine.
The vines are planted on clay loam over shale and on South facing slopes.
The wine, produced from a single vineyard of 10 hectares, is fermented with whole clusters and aged for 16 in new French oak.
A brilliant, crunchy and juicy example of Sta Rita Hills Pinot Noir, showing elegant leafy and earthy character, along beautiful aromas of crushed raspberries, dried strawberries, pomegranate and geranium along with subtle savouriness.
The ripe aromas of red berries are resulting in a very nice contrast with the slight saltiness of the beef.”