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DOG POINT SEAFOOD LUNCH ON LAMMA ISLANDFull
SATURDAY, 07 JUNE 2025
12:30pm - 3:00pm
Sau Kee Seafood Restaurant 壽記海鮮酒家
G/F, 43 Yung Shue Wan Main Street,
Lamma Island, Islands District
Member Price: $880
Regular Price: $968
(Prices include 10% service charge)
(Full payment is required to confirm your booking)
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Dear Wine Lover,
We are pleased to invite you to a wine lunch hosted by Mr. Ivan Sutherland, Co-Founder of Dog Point, who will visit Hong Kong in June.
Based in the Marlborough region of New Zealand, Dog Point was founded by Ivan Sutherland and James Healy in 2002. They were, respectively the former winemaker and viticulturalist of Cloudy Bay, which put New Zealand wine, especially Sauvignon Blanc, on the world map 30 years ago.
Managed by the 2nd generation today, Dog Point is New Zealand's largest certified organic vineyard by Biogro NZ. In recent years, the family had launched an “10 year-aged release” project to reveal the evolution of the four wines they make – Sauvignon Blanc, Section 94, Chardonnay, and Pinot Noir, as well as showing to the world the incredible ageing potential of New Zealand wines.
We are pleased to invite you to a wine lunch hosted by Mr. Ivan Sutherland, Co-Founder of Dog Point, who will visit Hong Kong in June.
Based in the Marlborough region of New Zealand, Dog Point was founded by Ivan Sutherland and James Healy in 2002. They were, respectively the former winemaker and viticulturalist of Cloudy Bay, which put New Zealand wine, especially Sauvignon Blanc, on the world map 30 years ago.
Managed by the 2nd generation today, Dog Point is New Zealand's largest certified organic vineyard by Biogro NZ. In recent years, the family had launched an “10 year-aged release” project to reveal the evolution of the four wines they make – Sauvignon Blanc, Section 94, Chardonnay, and Pinot Noir, as well as showing to the world the incredible ageing potential of New Zealand wines.
DETAILS
1st Course
白灼海蝦
Scalded Fresh Shrimp
Dog Point, Sauvignon Blanc 2023 RP 93 BC 92
Dog Point, Sauvignon Blanc 2012 RP 90 BC 95
Domaine Vacheron, Sancerre 2023 JS 93
2nd Course
椒鹽鮮魷
Deep-fried Squid with Pepper Salt
3rd Course
蒜茸粉絲蒸元貝
Steamed Scallop with Garlic and Vermicelli
Dog Point, Sauvignon Blanc “Section 94” 2019 JS 95 BC 96
Dog Point, Sauvignon Blanc “Section 94” 2011 WS 90 JS 96
Château Carbonnieux, Pessac-Léognan Grand Cru Classé de Graves Blanc 2019 JS 93 AG 92
4th Course
芝士龍蝦伊麵
Lobster E-fu Noodles in Cheese Sauce
Dog Point, Chardonnay 2022 JS 94 BC 94
Dog Point, Chardonnay 2016 JS 95BC 95
Domaine Philippe Bouzereau, Meursault "Les Narvaux" 2022
5th Course
清蒸大海斑
Steamed Grouper Fish
6th Course
馳名燒鵝
Roasted Goose
Dog Point, Pinot Noir 2021 WS 94 BC 95
Dog Point, Pinot Noir 2015 JS 96 BC 94
Domaine Tollot-Beaut, Savigny-lès-Beaune "Lavieres" 1er Cru 2021 WS 92
7th Course
脆皮咕嚕肉
Crispy Sweet and Sour Pork
8th Course
金銀蛋時蔬
Seasonal Vegetables with Salted and Preserved Eggs
9th Course
揚州炒飯 及 星洲炒米
Yangzhou Fried Rice and Singapore-style Noodles
RP Robert Parker’s Wine Advocate WS Wine SpectatorJS James Suckling AG Vinous BC Bob Campbell MW
We suggest taking ferry to Yung Shue Wan departing at 12:00noon from Central Pier No.4.
The event is limited to 20 people and takes place at communal tables.
Reservation is essential to confirm your place.
MAP
Max allowed seats
To be fair to all participants, reservations are limited to4 places per person. Reservation is essential to confirm your place.