The Windsor’s Group Head Sommelier Michael Smith has gone deep into The Windsor’s cellar to provide a selection from Champagne, Burgundy, Bordeaux and the Loire Valley. The stunning examples have been chosen to complement a five-course menu from newly appointed Head Chef Juan Lantadilla Tapia. Lantadilla Tapia brings a refined, produce-driven approach informed by classical technique and an Australian sensibility. His menu pays homage to the elegance of French cuisine while allowing the quality of each ingredient to take centre stage. The evening will be hosted by Smith, who will guide guests through a carefully curated selection of wines from some of France’s most respected producers while sharing the stories, regions and craftsmanship behind each bottle.
The Windsor Cellar Dinner: Winter
Thursday 27 August, 6pm
$240pp
One Eleven, The Hotel Windsor,
111 Spring Street, Melbourne