One grape, many accents. Join winemaker Chris Wilson as we pour the Pinot family — Blanc, Gris and Noir — across continents. Think warm crab gougère with Baron Bigod and truffle honey to meet a clean Alsace Pinot Blanc; moules marinière with garlic crème crue for an elegant Pinot blend; Chalk Stream trout dressed with Noilly Prat, roe and chives alongside a skinsy Mornington Pinot Gris; then a turn into Noir with squid, salsify and black sauce before a classic fish course of cod with cockles, artichokes and girolle. We’ll finish on an almond financier with roast pineapple, rum and raisin — late-harvest Pinot Gris in the glass.

Proper pairings, stories in the glass, plates that keep up. Seats are limited, once they’re gone, they’re gone. Book your spot.

View the menu here.