You may have caught some of my social media posts about the Dove Restaurant re-opening in Road Town. I made a very poorly kept secret of how excited I was when their doors opened again in December (following a lengthy closure and refurbishment after Irma.)
Initially just serving weekday lunches and bar snacks. Later this month (I hear rumors of January 28th) they hope to open for dinner. Which I am positive will be well-supported, if their first few weeks has been anything to go by.
Yesterday they kicked off with a fantastic six course wine-paired tasting menu in collaboration with Proudly African and Elena Walch wines. A sold-out event saw 40 of us filling the small restaurant in Road Town.
Obviously I was all over this and after all the feasting last night I’m thrilled to share it with you today.
As with previous Proudly African wine dinners, the tasting notes were waiting for us when we sat down. Along with an incredibly tempting menu. This was accompanied by a crisp glass of Laurent Perrier champagne.
Our wine expert, Julia Walch (Elena’s daughter), started the event by telling us a little about the region that the wines are produced in, and some history behind the brand. Located in the very North of Italy at the foot of the Dolomite mountains, the philosophy of the Elena Walch estate is dedicated to its terroir. The concept that the wines directly reflect their soil, cultivation and climate and that this should be celebrated. The estate comprises of five vineyards, each slightly different in altitude, conditions and soil, bringing individual differences and flavour nuances to their wines.
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Pinot Grigio ‘Selezione’ 2017 – Foie Gras Parfait / Pomegranate Gel
The meal opened with the Pinot Grigio ‘Selezione’ 2017, a light a fresh Pinot Grigio which was well balanced by the rich and velvety smooth Foie Gras parfait and an intensely fruity pomegranate gel. Piled onto buttery brioche, it was an indulgent starter.
Chardonnay Riserva Vigna ‘Castel Ringberg’ 2016 – Smokey Salmon Crudo / Horseradish Cream / Lemon Curd / Ikura Cones
The second course was a smokey salmon crudo. Perfectly paired with their Chardonnay Riserva Vigna ‘Castel Ringberg’ 2016 (named for the Renaissance castle built there). Not usually a huge fan of the Chardonnay grape variety, I enjoyed the subtle oaky taste which went wonderfully with the smokey fish and salty ikura pearls. The little bite of horseradish setting it off.
Grand Cuvée ‘Beyond The Cloud’ 2016 – Fried Burrata / Textures of Pea / Dehydrated Olive / Red Onion
Course three introduced us to the jewel in the Elena Walch crown, their Chardonnay Grand Cuvée ‘Beyond the Cloud’ 2016. Featured in Wine Spectators Top 100 Italian Wines, this blend is the bottle they are perhaps most known for. And with good reason. 80% Chardonnay and 20% ‘a secret’, this was my favourite wine of the evening. Paired with a crisp fried burrata cheese and textures of pea, this was the wine and cheese of dreams.
Pinot Nero ‘Ludwig’ 2015 – Spiced Monk fish poached in Elena Walch Pinot Nero / Creamed Leek & Spinach
Course four brought out the first of the reds. A spiced red wine poached monk fish with their Pinot Nero ‘Ludwig’ 2015. I was pleasantly surprised by the red wine and fish combination and the Pinot Nero wasn’t overpowering. The firm and meaty texture of the monk fish working well with the lighter red wine.
Merlot Riserva Vigna ‘Kastelaz’ 2015 – Roast Venison Loin / Beetroot / Truffle Pomme Purée
The main course showcased the Merlot Riserva Vigna ‘Kastelaz’ 2015 a velvety red that went deliciously with the roast venison loin and it’s accompanying earthy beetroot and truffle pomme purée.
Gewürztraminer ‘Concerto Grosso’ 2017 – Olive Oil Cake / Orange Ginger Gel / Vanilla Ice Cream / Candied Orange
Finally dessert and dessert wine! Not to be outdone by the reds preceding it, a fruity Gewürtztraminer ‘Concerto Grosso’ 2017. With beautifully floral notes and a powerful lychee flavour the Gewürtztraminer accompanied a moist olive oil cake, with a creamy vanilla ice cream and tangy orange ginger gel. The citrus notes of the gel and candied orange highlighting those in the sweet dessert wine.
We just about had enough time to finish up and enjoy an espresso before it was time to race for the ferry!
Tonight we get to do it again at CocoMaya, Virgin Gorda. Same wines but a slightly different menu.
I’m looking forward to seeing what Chef Lee Cowie does with the pairings this time. Those of you I know that have booked your tickets are going to have an incredible evening.
Space at the CocoMaya event is extremely limited and may already be sold-out. Follow along on my Instagram stories if you would like to see more!
The Dove Restaurant is in central Road Town, Tortola.
Contact: +1 (284) 494 0313
Website: http://dove-restaurant.com/
Read previous Dove Restaurant post.
For more restaurant recommendations and information about the dining scene in the British Virgin Islands you can find my restaurant guide here.
