Our Cellar

An under-ground treasure trove, housing the hotels’ extensive wine collection and home to wine dinners created by the Head Chef and Restaurant Manager. Pairing food and wine is accomplished by either selecting a wine to bring out the best of a given food dish, or selecting a food dish to bring out the best of a given wine, all based on how you personally enjoy both. A basic principle of food and wine matching understands the balance between the “weight” of the food and the body of the wine.
Beyond weight, other elements of the wine – flavour, texture, sweetness, acidity, alcohol and tannins – can be either contrasted or complemented with food to accentuate or minimize particular elements.

"Wine is sunlight, held together by water!"
Galileo Gallilei