Dear Members,

It is with the greatest pleasure that I introduce one of the highlights of our busy calendar – the Journey into the Krug Universe dinner at Hashi. We are fortunate to have with us Mr. Olivier Krug, Directeur de la Maison Krug to share with us the philosophy behind one of the most prestigious names in champagne.

The House of Krug was started in the 1843 by Joseph Krug, a determined man with an uncompromising philosophy, who understood that the essence of Champagne is pleasure itself. He wanted to offer his clients the ultimate pleasure experience in Champagne every year, regardless of the annual changes in climate. Krug is ‘the only House that takes the art of blending to its highest level every single year" The multi vintage Grand Cuvee is made up of a blend of more than 120 wines from ten or more different vintages, some of which may reach 15 years in age. Every year, they re-create from scratch the multitude of facets that give Krug Grande Cuvée its unique character. These facets do not compete in the mouth, but instead form a perfect harmony.
We are privileged to have a mini vertical of vintage Krug from the years 2000, 1998 and , specially flown in from the Maison, the 1996 , paired with the exquisite Japanese Kaiseki cuisine of chef Tadashi Takahashi of Hashi Restaurant. Chef Takahashi used to be the head chef of Nobu Australia and serves traditional Kyoto kaiseki.

We are grateful to MOET HENNESSY DIAGEO SINGAPORE for making this event possible. Members will have priority over guests during the first forty-eight (48) hours after the sending out of this bulletin. Please note that all reservations would need to be confirmed by cheque payment to be received by 5 July and that no cancellations are possible after that date

The society proudly

Presents


The Journey into the Krug Universe dinner at Hashi

Venue:
Hashi Restaurant
46 Bukit Pasoh Road

Date: 13 July 2013 (Saturday)

Time: Aperitif -7:30 pm , 8:00 pm (Dinner)

Price: Members S$320, guests $360

Dress Code: smart casual

Limited to 40 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 5 July 2013.

Menu:

Finger Food
Asparagus with Mentaiko (cod roe) sauce
Mix salad roll with sesame sauce
Wasabi salsa with white radish


Sashimi of Japanese wild Tuna, Ehime special yellow tail “Buri fish” , Botanebi
And white fish in soy sauce and Japanese chili “Yuzukosho”

Krug Vintage 2000


Tokyo style sushi

Krug Vintage 1998


Tempura oyster, Scallop and crab fish cake wrap by seaweed served with Japanese sauce

Krug Vintage 1996


Japanese style slow cooked Kurobuta pork belly

Krug Rosé


Japanese Dessert imported from five generations Shop in Shizuoka

Krug Grande Cuvee


*For non-meat & vegetarian options, a special menu can be arranged upon request.


Best regards

Joyce Chang
President
International Wine and Food Society of Singapore