Limited tickets available – please contact us for large group bookings.
Indulge in the finest wines and expand your palate.
So what are you signing up for…
1. Welcome drinks and a meet and greet upon arrival
2. 5 course delicious dinner at the iconic Old Westminster Fire Station – built in 1906!
3. Each course will come paired with a beautiful wine pairing throughout the night with our Master Sommelier explaining each wine and key interesting facts with each tasting.
4. Meet and greet from Executive Chef Amit Bagyal himself.
Yaatra’s exclusive supperclub matches premium French wines with Chef Amit’s masterful use of flavour inspired by dishes selected from across India. In the same way that each region of France brings its own style of winemaking, each region of India has its own unique expression when it comes to food and flavour.
Dishes on the menu showcase what Chef Amit believes are the best offerings from each region, often deeply rooted in the area’s rich history and traditions. The Kid lamb leg shami kebab alone will transport tastebuds to the large city of Lucknow where this dish has been prominent for around 200 years having developed from Persian travellers bringing spices and herbs to the region.
Working in perfect harmony with the menu, sommelier Nick sets out to prove that old world wines can work perfectly with Indian spicing. Shedding the old formula of beer or Riesling being the most appropriate match, Nick’s interesting selection demonstrates how the tannins of light or medium bodied red wines with berry notes serve to calm and balance spices, complementing and enhancing the notes of the dishes
Meanwhile, big bold red Bordeaux wines pick up different elements of the dishes due to their nature of the blends. The fruitiness complements the red meat, while other varieties complement the smoky nature of the tandoor cooking.
Amuse bouche
Bread pakora |Egg burji espuma
NV Marquis de Bonnieres Brut, France
1st course
Orkney hand dived scallop |hing green peas mash| roasted pepper & butter sauce
2021 Chablis, Domaine de Vauroux, Burgundy, France
2nd course
Roasted beetroot & feta chop | fennel & green apple yogurt chutney
2018 Gewürztraminer Cave de Cleebourg, Alsace, France
3rd course
Kid lamb leg shami kebab | lamb raan sauce| khari pastry
2018 Bourgogne Hautes Côtes de Beaune La Couleuvraire, Burgundy, France
Rest course
Sea buckthorn sorbet | lemon foam
4th course
Scottish wild grilled venison |artichoke puree |roasted salsify | Rajasthani spiced hunter jus
served with Dal makhani, Gucci rice, yeast naan
2018 Château Barrail du Blanc Grand Cru St-Emilion, France
Dessert
Chocolate & raspberry flambe
Chocolate & raspberry lava cake |coconut & lemongrass sorbet | tropical spiced rum
2017 Pacherenc du Vic Bilh Saint Albert, France
