Your palate will dance during week 6 of our Chef’s Top 10 with this Wild Mushroom Ravioli with Prawns. Watch as Chef Sheldon explains how the beurre blanc enhances the earthy flavour of the wild mushroom ravioli while the accompanying grilled prawns are complemented by our virgin sauce.
Sommelier Rachelle recommends pairing this dish with Haywire Gamay Noir, Okanagan, a delicate red perfect with prawns. The earthy undertones and bright cherry fruit are accentuated by the delicious mushroom filling in our signature (and very addictive) Mushroom Ravioli. Click for reservations
Available from 26 October to 1 November 2015.
Win* a complimentary entrée on your next visit. Click here
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