November 19, 2026-Alumni Series Paired Dinner
$117.14
Availability:
13
Welcome to the Alumni Series
Join us each month from September to February for an unforgettable dining experience merging tradition with innovation. Our Alumni Series will feature expertly crafted 4-course menus by our rotating special guest Alumni Chef Joseph Vuong and culinary students, paired with exquisite wines for $100 per person (plus GST and gratuity).
.
Thursday, Nov 19, 2026
Reception: 6:00 pm
Dinner: 6:30 pm
Communal Seating - Tables of 8 people per table
MENU:
1st Course
Umami Arancini
salted duck egg | chili soy marinated cucumbers | tobiko and nori
paired with Gustave Lorentz Cremant d’Alsace Brut
2nd Course
Cumin Spiced Lamb
grilled lamb leg in a potato nest | tomato confit | cilantro chimichurri
paired with De Grendel Shiraz
3rd Course
Winter Duck
Seared duck breast (brined and sous vide) | kabocha and cauliflower puree
roasted carrot | five spiced haskap jus
paired with Magellan Pinot Noir
4th Course
Black Sesame Chocolate Cake
Gluten-free chocolate cake | black sesame and chocolate icing
dulce de leche | cashew honeycomb, raspberry coulis
paired with Barao de Vilar Ruby Reserve Port
Welcome to the Alumni Series
Join us each month from September to February for an unforgettable dining experience merging tradition with innovation. Our Alumni Series will feature expertly crafted 4-course menus by our rotating special guest Alumni Chef Joseph Vuong and culinary students, paired with exquisite wines for $100 per person (plus GST and gratuity).
.
Thursday, Nov 19, 2026
Reception: 6:00 pm
Dinner: 6:30 pm
Communal Seating - Tables of 8 people per table
MENU:
1st Course
Umami Arancini
salted duck egg | chili soy marinated cucumbers | tobiko and nori
paired with Gustave Lorentz Cremant d’Alsace Brut
2nd Course
Cumin Spiced Lamb
grilled lamb leg in a potato nest | tomato confit | cilantro chimichurri
paired with De Grendel Shiraz
3rd Course
Winter Duck
Seared duck breast (brined and sous vide) | kabocha and cauliflower puree
roasted carrot | five spiced haskap jus
paired with Magellan Pinot Noir
4th Course
Black Sesame Chocolate Cake
Gluten-free chocolate cake | black sesame and chocolate icing
dulce de leche | cashew honeycomb, raspberry coulis
paired with Barao de Vilar Ruby Reserve Port