The critically acclaimed Nobu Berkeley st is now one of London’s most fashionable restaurants and has also been the venue for some of the capital’s most high profile parties. Nobu Matsuhisa and executive chef Mark Edwards have created a menu that includes the Nobu classic dishes, but with many new items, some of which are cooked in a Japanese wood-burning oven.
“Fusion cuisine is a truly unique experience, with an explosion of different flavours. Matching back vintages of Sauvignon Blanc from Tenuta Ca’Bolani with it perfectly enhanced this gastronomic journey.”
Simone Fadda
Sommelier
Nobu Berkeley st
Aromatic grapes
The Art of Pairing Wines with Food
GUESTS
Simone Fadda
Sommelier – Nobu Berkeley st
Fionnuala Synnott
Head Sommelier – Oblix
Laurent Chaniac
Head Sommelier – Cinnamon Club
Virgilio Gennaro
Head Sommelier – Locanda Locatelli
Alessandro Marchesan
Head Sommelier – Zuma
Maria Wallen
Head Sommelier – Coya
Severine Sloboda
Head Sommelier – Buddha Bar
Devon Pryor
Sommelier – Home House
Lucy Shaw
Wine Writer – Drink Business
“The Sauvignons from Ca’ Bolani proved the perfect midpoint between those from Sancerre and New Zealand and showed impressive ageing potential, opening the sommeliers’ eyes to Italian Sauvignon.”
Lucy Shaw
Wine writer
Drink Business