Cloudy Bay Chef's Table at The Montagu

For the first time, Cloudy Bay will be collaborating with the chefs at Hyatt Regency London to bring together at the Chef's Table, the best of seasonal food with the pioneering spirit of one of Marlborough's five founding wineries.

For an 'unforgettable culinary treat', the Chef's Table overlooks the open plan kitchen at The Montagu restaurant. It offers a front-row seat to see the fast-paced life of a chef at a 5-star hotel. With personal, one-to-one interaction whilst watching the masterful chefs' artfully crafted dishes come to life, diners at the Chef's Table are treated to an experience like none other, tasting dishes presented by the chefs themselves.

Keen to showcase the entire range of Cloudy Bay wines, Chef de Cuisine Carlos Teixeira and his team has created a stunning five course gourmet journey from the best of the seasons produce to be paired with wines from the benchmark New Zealand winery.

“Cloudy Bay is most famous for its Sauvignon Blanc hailing from the Marlborough region; however in 25 years the forward-thinking winemaking team have been experimenting with more aromatic varietals and different fermentation techniques to create a really fascinating portfolio of wines. My personal favourite is the Cloudy Bay Te Koko, a barrel fermented Sauvignon Blanc - a real marmite wine which matches perfectly with the Foie Gras dish I have created” says Carlos Teixeira.

On arrival, each guest will be offered a glass of Pelorus, Cloudy Bay’s delicious sparkling wine that rivals most Champagnes. Guests will then be led the Chef's Table to discover the following courses and wines:

Amuse Bouche
Seared Swordfish and Tuna, with a Parmesan Crisp and Salsa Verde
With Pelorus NV

Starter
Smoked Duck Breast, Fig and Roast Sweet Pepper Salad, Shaved Fennel
With Cloudy Bay Chardonnay 2007

Fish
Fricassée of Scallops, Prawns and Clams, Lime
With Cloudy Bay Sauvignon Blanc 2009 served from magnum

Roast
Whole Roasted Foie Gras, Cox's Orange Apple, Black Truffle
With Cloudy Bay Te Koko 2007

Main Course
Braised Breast of Veal, Curcuma Polenta, Black Currants and Glazed Root Vegetables
With Cloudy Bay Pinot Noir 2008

Dessert
Pear and Almond Tart, Honey Ice-Cream, Clove and Vanilla Foam
With Cloudy Bay rarity - To be revealed

Coffee and Petit Fours

The Cloudy Bay Chef's Table launches on Monday 4 October (to coincide with the launch of The London Restaurant Festival 4 - 18 October) and will be available until early December 2010. The Chef's Table seats four to nine people and is available at lunch or dinner throughout the week at £95.00 per person for five-courses, including Cloudy Bay wines. An optional 12.5% service charge will be added to the bill.

The Chef's Table can be reserved through The Montagu directly by emailing: montagu.hrlondon@hyatt.com