Food and wine matching at the Tate

If you want to combine some stimulating food and wine matching with the experience of eating in one of the most beautiful restaurant dining rooms in London, The Rex Whistler Restaurant at the Tate Britain, try out one of their monthly Late at Tate Friday night dinners. The pairings are devised by the Tate's very accomplished young sommelier Hamish Anderson who writes regularly for the Daily Telegraph.

For the forthcoming dinner on September 7th the menu is:

• Native Colchester oysters
  Muscadet sur lie, Les Gras Moutons 2004, Domaine C Branger
• Pan-fried John Dory with crushed white beans and a fennel reduction
  Riesling Unplugged 2006, Weingut Tesch, Nahe, Germany
• Roasted suckling pig with Chalk Valley watercress and caramelized apples
  Pommard Vignots 1999, Nicolas Potel, Cote de Beaune
• Gubbeens with shaved pear salad
  Mondeuse 2003, Domaine Gilles Berlioz, Vin de Savoie
• Chocolate and hazelnut millefeuille
  Pieret Negre Col 2004, Buil et Gin, Priorat

Tickets cost a very reasonable £60 per person including service. Reservations should be made on 020 7887 8825

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