It gives me great pleasure to announce to you our Event of the Year … our very own President’s Dinner 2008, which will be held at the Grand Hyatt Singapore on Saturday, the 13th December 2008.

Come dressed in your very best for our very special annual bash and you can look forward to tasting the very best of the cuisine that Executive Chef Brian Cleere has specially created for us to savour.

We will be putting together 2 very special flights of wines for you enjoyment and delight. You will get to compare the subtleties and difference of the Chateau Pavie v. the Chateau Pavie Macquin, as well as the Chateau Haut Brion v. the Chateau La Mission Haut Brion.

This is one wine dinner that is sure to please even the most stringent of the wine and food critics … and the Society thus proudly

Presents
President’s Dinner 2008

Date: December 13th, 2008 (Saturday)
Venue: Grand Hyatt Singapore (10 Scotts Road)
Room: Sir Stamford Room II & III (1st Floor)
Time: 7.30pm (Reception), 8.15pm (Dinner)

Price: Member (S$250) Guest (S$285)
Dress Code: Black Tie

Limited to 60 pax
Bookings and reservations: Please email: C T Chen at ctchen@acieslaw.com for reservations.
PLEASE NOTE: Reservations WILL NOT be considered confirmed unless the Booking Form together with Payment
is received by 10th December 2008.


Menu Selection:

We are indeed honoured that Mr. Brian Cleere, the Executive Chef of
Grand Hyatt Singapore has kindly created two very special menus
for this event. Therefore, please reply with menu preference.
[See attached Folder]
* Non indication will be assumed preference for Meat Menu *
*For vegetarians, a special menu can be arranged upon request.


Wine Selection:

Pol Roger Brut Reserve (Aperitif)
Domain Francois Jobard Puligny Montrachet Le Trezin 2002
Leeuwin Art Series Chardonnay 2001
Joseph Matrot Charmes Meursault 2001 [BH 91]
Chateau Pavie 1998 [RP 95]
Chateau Pavie Macquin 1998 [RP 95]
Chateau La Mission Haut Brion 1997 [RP 87]
Chateau Haut Brion 1997 [RP 92]
Croft Port 1982