Yauatcha Houston will be hosting its very first wine dinner in collaboration with beloved New Zealand vintner Cloudy Bay Vineyards on Friday, May 17th, 2019.

Beginning at 7pm in our tearoom, guests can dine on a four-course meal curated by Yauatcha’s Chef de Cuisine Shirong Mei. Accompanying the decadent fare are wine pairings hand-selected by sommelier Robert Waltrip and Cloudy Bay’s Technical Director Jim White.

Direct from the famous Marlborough and Central Otago regions of New Zealand, Cloudy Bay produces six quality varietals including their Chardonnay, Pelorus, and the unique Te Koko, which is aged in old French oak. The vineyard’s name is derived from a New Zealand body of water discovered by Captain James Cook in 1770.

Please reserve a seat at this link as there is limited availability for this special event.

First Course
Crispy duck salad with pomelo, pomegranate and pine nuts

Cloudy Bay Sauvignon Blanc, 2018 & Cloudy Bay TE KOKO Sauvignon Blanc

Second Course
Lobster dumpling with tobiko caviar with ginger and shallot
Wild mushroom dumpling
Pork & prawn shui mai
Crispy mushroom spring roll with black truffle
Wagyu beef puff
Crispy prawn cheung fun

Cloudy Bay Chardonnay, 2016

Third Course
Stir-fry tenderloin beef in Mongolian sauce
Three style mushroom hand-pulled noodle
Pak choi with ginger

Cloudy Bay Pinot Noir, 2015 & Cloudy Bay TE WAHI Pinot Noir

Fourth Course
Mini pineapple jasmine macaron
Mini grapefruit mascarpone

Cloudy Bay Late Harvest Riesling, 2008