Progressive Aussie wine meets progressive American cuisine. 

  • By Wanvida Jiralertpaiboon
  • | Nov 05, 2017

On Nov 7, Australian winemaker Jamsheed Wines is collaborating with chef Arnie Marcella at Bunker for a wine-paired, set-menu feast. Attending the event is the label’s own winemaker, Gary Mills.

Victoria-based Jamsheed started in 2003 with Gary Mills’ mission to refine winemaking methods based on whole-bunch fermentation and carbonic maceration techniques. Since then, Jamsheed has expanded its grape sourcing to a number of vineyards across Victoria, including the Yarra Valley, home to many of the region’s famous wines.

The dinner’s six-course menu features five wine-paired savory dishes, such as the heirloom carrots with quinoa and fermented tofu cream, which is paired with a crisp Beechworth Roussanne 2015. The Australian lamb rack with black olives and bok choy is accompanied by the full-bodied “Garden Gully” Syrah 2011. To finish off the night’s feast is a black forest cake with brandied cherries and a cashew crumble by in-house pastry chef Elle Cowan.

The Jamsheed wine dinner with Gary Mills starts at 7pm with a price of B2,750 per person. Save your spot in advance via 092-563-9991

Bunker, Sathorn Soi 12, 092-563-9991. Open daily 5:30pm-1am. BTS Chong Nonsi