The casual fine dining venue, Ristorante Da Marco at the Swiss Sabai Lake Resort, was fully booked for this event.

Chef/Proprietor Marco Zanetti demonstrated his passion for cooking in the open kitchen, which is part of the dining area. Members and their guests enjoyed watching as he prepared mouth-watering dishes from an exquisite menu presenting them with attention to detail.

RECEPTION

Parma ham with melon; Eggplant Parmigiana; Polenta with Gorgonzola
Beef tartare crostini; Tomato Mozzarella
Prosecco Bellini

MENU

Salmon tartare, caviar, sour cream
Grilled tuna with cold tuna sauce
Scallops with Parmesan
2015 Pilota Txakolina - Bodega K Getariako, Spain

Goose liver with crispy brioche
2015 Marquez Fine Tawny Port - Portugal

King prawns piri piri with zucchini
2014 Tegernseerhof Grüner Veltliner Smaragd Bergdiestel - Wachau, Austria

Risotto carnaroli
Taleggio and truffle oil
2014 Lorenza Begali Valpolicella Classico - Veneto, Italy

Sgroppino
with lime, limoncello, Kampot pink peppercorns

US beef sirloin spit-roasted over charcoal
rosemary sauce, Béarnaise sauce
spinach leaves, candied figs, walnuts, roasted new potatoes
2013 Jamsheed Haram La Syrah - Yarra Valley, Australia

Tiramisu, forest fruits
2014 Vouvray Mouelleux La Lune - Domaine Pinon, Loire Valley, France

Coffee or Tea
Friandises

Chef Marco proved that he is an extraordinary chef. Favourite of the evening was the spit-roasted sirloin over charcoal.

It was a great pleasure to welcome Officier Maître Rôtisseur Peter Raisch from the Bailliage of Germany and Chevalier Carlo Lattanzi from Bailliage of Italy.

Bravo Marco and team for a wonderful dinner.

Vive la Chaine!

Supparatch "Amy" Piyawatcharapun
Chargée de Presse Provinciale