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Indulgent High Tea Launches Sparkling Moscato
Dan's first addition to the Capercaillie range is a Sparkling Moscato. Made from Muscat grapes traditionally used for fortified wines, it has been treated as if we were making a white wine, but with the fermentation stopped before the wine has reached dryness. This results in a lovely light fresh summery drink, with a blush of pink watermelon colour, a little fruity sweetness and the slightest bubble in the glass. At a low 5% alcohol it's just perfect as an aperitif.
To lauch our first Sparkling Moscato you are invited to an indulgent high tea at the five star Crowne Plaza Hunter Valley, whilst viewing the latest collection of fashions from labels including Lisa Ho presented by Wilson & Hunter.
Enjoy head chef Hamish Unahi's afternoon indulgence menu with Tea Forté prestige teas, Piazza D?oro coffee and of course Capercaillie Sparkling Moscato. Not only will you view fashions from Australia's top designers, but a range of exquisite hand made glass from Setsuko Ogishi, jewellery from Brian Cox, handbags from Two Cats Design, and silk scarves from Maureen Locke Maclean, all leading local artisans.
If that isn't enough to tempt you every guest will receive a gift bag valued at over $100. Plus there will be great prizes to be won, including an accommodation package from Crowne Plaza, Spa Treatment from Tea Tree Spa, Capercaillie Wine packs and other handmade fashion accessories.
Indulgent High Tea Menu
*Oak smoked salmon & asparagus rolls *Labna & Tomato Bruschetta
*Peking Duck & black fungus salad *Triple brie with walnut bread
*Triple chocolate & macadamia Slice *Lemon Curd Tart
*Scones with berry jam & double cream *Individual gelato glasses
*Marinated strawberries with white chocolate velvet
*Tea Forté tea *Piazza D'oro coffee
Where: Red Salt Restaurant Crowne Plaza Hunter Valley Wine Country Drive Pokolbin 2325
Date: 2.30pm-4.30pm Saturday 3rd May 2008
Price: $75 per person including high tea and Sparkling Moscato
Bookings: Phone Capercaillie on 02 4990 2904 before 24th April.
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