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Don’t miss this great opportunity to sample some excellent cooking and perfectly matched wine when wine writer Matthew Dukes hosts a tasting dinner with Bordeaux wines at The Ebury. A four-course
menu put together by chef Andrew Donovan will complement Matthew’s selection of wine. To start, guests can kick off with a beetroot cured gravadlax with sweet mustard and dill cream, paired with a
2003 Tour des Gendres Cuvee des Conti from Bergerac. After a main of venison with fondant potato, creamed Savoy cabbage and juniper jus, diners can indulge in a selection of Artisan cheeses washed
down with a 1988 Ch Pichon Baron from Pauillac.
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