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Napa Wine Bar & Kitchen in Shanghai pairs comforting flavors of autumn with world wines in its new seasonal menu

October 3, 2013 Lifestyle No Comments Email Email

With autumn quickly moving in and its first six months under its belt on Shanghai’s prestigious Bund, Napa Wine Bar & Kitchen is rolling out a sophisticated new menu with twists on classic comfort dishes.

The menu takes a healthier approach to cooking with an emphasis on seasonal ingredients that pair expertly with Napa’s extensive award-winning wine lists.

Napa Wine Bar & Kitchen’s new menu features creative appetizers like the “Carbonara” 2013

Napa Wine Bar & Kitchen’s new menu features creative appetizers like the “Carbonara” 2013

Diners can start the meal with Small Bites such as the Beef Tartare “Gangnam Style” (RMB 88) or a Fine de Claire Oyster with spoonful of tangy apple mignotte, fresh cucumber and wasabi (RMB 65). A 2011 Chapoutier, Belleruche Cotes du Rhone White wine from France can be matched with a variety of dishes such as the thick Clam Chowder improved by its silky potato base (RMB 78); or the 8-hour simmered Abalone accompanied by tender halibut cheek and the Iberian ham, mild white daikon and a light shitake mushroom consommé (RMB 98). With a medium to full bodied three-grape blend it’s especially suitable for cooler weather.

“The Autumn menu is inspired by slow-cooked and seasonal home-style foods. We make as much as we can in-house so we can produce simple, yet deliciously creative food that can be easily paired with a good bottle of wine.” Chef Patrick Dang’s down-to-earth and imaginative approach is apparent in the Starch & Grain dishes (available as individual or sharing sizes) such as an edible recreation of “the Autumn Field” with a pumpkin pudding base, mushroom ‘trees’ and crispy rice, toasted oats and other heart-healthy grains making up the ‘ground’ (RMB 78/138); the Risotto with Fall Flavors of porcinis, Brussels sprouts and caramelized onions (RMB 88/158); and the House-made Saffron Spaghetti mixed with cuttlefish “Bolognese”, chili, caper and olives (RMB 78/138). A perfect accompaniment for the pasta dishes is the youthful 2010 Planeta, Cerasoulo di Vittoria made from Sicilian sun-ripened Nero d’Avola grapes.

The 9+ marbling full blood wagyu beef by David Blackmore from Napa Wine Bar & Kitchen’s new autumn menu

The 9+ marbling full blood wagyu beef by David Blackmore from Napa Wine Bar & Kitchen’s new autumn menu

Guests sip wine while watching through the semi-open kitchen window as Chef Patrick prepares signature mains such as the Trio of Kurobuta Pork served glazed, seared and roasted (RMB258); the Southern Lamb with a sunflower seed cooked risotto (RMB 258) and the tender 9+ marbling full blood wagyu beef by David Blackmore (RMB488).

Napa’s Seasonal Sharing

Napa Wine Bar & Kitchen’s new menu also features a section specifically designed with sharing in mind. The Roasted Australian Veal (RMB 488) with a forest mushroom ragout, bacon and a pumpkin puree is a feast fit for two or three; the Free Range Chicken with piri

piri chili sauce, grilled fennel and quinoa tabouleh is available in a half size (RMB 258) or whole (RMB 468); and Marget Duck is served in two sharing courses. The first Marget Duck plate is slow-roasted on the bone with a sweet blackberry sauce and the second is outfitted in a traditional French duck confit and navy bean cassoulet (RMB 488). Match the roast duck with the complex and full-bodied raspberry, blackberry and dark chocolate notes of the Jean-Luc Colombo, Cornas, Les Mejeans, a lively syrah from Rhone Valley, France.

A selection of new exclusive menu items can be ordered in advance for special occasions, including the Whole Roasted Suckling Pig (RMB 1200) for 6-8 people that needs seven day’s’ notice and the large Line Caught Whole Japanese fish should be ordered three days ahead.

The Grand Cru Manjari Chocolate by Valrhona from Napa Wine Bar & Kitchen’s new autumn menu

The Grand Cru Manjari Chocolate by Valrhona from Napa Wine Bar & Kitchen’s new autumn menu

Napa’s Seasonal Sweets and Nibbles

Napa’s in-house pastry chef has carefully designed a menu to offer a range of Sweets. Options include the lightly baked hazelnut soufflé served alongside coffee ice cream and a spiced cookie (RMB 88); the Grand Cru Manjari Chocolate by Valrhona offers richer flavors of black sesame, roasted bananas and Yuzu-infused caramel (RMB 118); and the seasonal star is the Caramelized Pineapple tart tartin with homemade ginger-butternut pumpkin ice cream (RMB 88). A selection of European cheeses is also available.

For guests stopping by the Bund for a drink, whet the appetite with a dry Champagne Perrier Jouet, Grand Brut and a selection of Napa Nibbles including Lotus and Taro Chips with miso cream cheese dip (RMB 38), Cheesy gruyere “Fries” served with peach ketchup (RMB 68), a “Croque Monsieur” twist (RMB 58) and an artisanal Foie Gras Popsicle (RMB 88).

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