Quintessentially Wine Collaboration
Quintessentially wine have kindly offered Mackintosh’s clients a complimentary fine wine consultation as well as one year membership which is worth £250 per year.
This offer is limited to the first five clients who book a three course dinner party for a minimum of 10 guests by the 1st of June 2009.
We will come to your home and take care of everything, from the shopping to the washing up, so why not call us and book your dinner party today. Quintessentially will ensure the fine wines will be perfectly matched with your menu and in line with your requirements.
Headed up by some of the UK’s foremost connoisseurs, Quintessentially Wine is an exclusive wine service dedicated to providing clients with access to one of the finer things in life - wine.
Offering an entirely hand-crafted service, which is uniquely tailored to each individual client’s tastes and requirements, Quintessentially Wine delivers to members some of the most covetable wines from around the globe. Continuously sourcing new and exciting vineyards whilst also maintaining strong ties with the most famous wine producers in the world.
In addition to their wine and cellar-building services, Quintessentially Wine provides food and wine matching advice, as well as independent fine wine and ‘en primeur’ buying and an exclusive range of wine tasting events and private dinners in some of the most fashionable and exclusive venues around the Globe.
Price for dinner starts at £24 plus vat per person, excluding of wine, service and hire (if required).
SAMPLE 3 COURSE MENU
Starter
Trio of tomatoes
- Pressed tomato and olive tian with parmesan crisp
- Chilled bloody mary with celery salt served in a shot glass
- Tomato tatin with baby basil and balsamic jelly
Main course
Slow braised shoulder of spring lamb, pink roasted rolled leg of lamb, with a light rosemary broth and olive oil mash, braised baby vegetables, saffron glazed shallots, rosemary foam and crusted suet dumplings.
Vegetarian option
Spring vegetable mille feuille, with white vegetable mash, carrot puree, glazed carrots, mixed herb salad, madeira and cream emulation and herb oil with a parmesan froth.
Dessert
Tonka bean brulee, strawberry shortbread mille fuille, strawberry compote & strawberry tuille