Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

This exclusive four-course dinner will be hosted by Ambrose Leung, Penfolds Luxury Sales Manager, alongside Corporate Executive Chef Dennis Peckham and Culinary Director Alex Kim. The evening’s menu has been thoughtfully designed to complement a curated selection of Penfolds’ most distinguished wines, with each course showcasing precision, balance, and bold expression in seamless dialogue between plate and glass.

Rinse sushi rice under cold water until water runs clear. Cook 1 cup rice with 1.25 cups water (or follow package instructions) until tender. Transfer to a bowl, fold in rice vinegar and 1 tsp sugar while warm. Cool to room temperature.

Prepare sushi rice

Heat a nonstick skillet over medium. Add 1 tsp neutral oil, spread a thin layer of cooled sushi rice to form small 2-inch discs. Press firmly and cook 3–4 minutes per side until golden and crisp. Alternatively, shape rice into discs, chill, then shallow-fry: heat 1 cup oil to 350°F/175°C and fry discs 1–2 minutes until crisp. Drain on paper towel and season with a pinch of fleur de sel.

Make crispy rice discs

In a small saucepan, combine 2 tbs yuzu juice and 3 tbs water. Sprinkle 1 tsp agar-agar over the liquid, let sit 2 minutes (bloom). Bring to a gentle simmer while whisking; simmer 1 minute to activate agar. Pour into a shallow dish and chill until set, about 15–20 minutes. Once set, blend or cut into small 1/4-inch dice to create a spoonable gel.

Yuzu gel

Place a crispy rice disc on a plate, top with a folded slice of smoked salmon, a small spoonful of yuzu gel, a few microgreens, and a light sprinkle of flaky sea salt. Serve immediately.

Assemble amuse-bouche

Combine 1 cup quick pickling vinegar, 2 tbs pickling sugar and 1 tsp salt in a small saucepan and bring to a simmer to dissolve sugar. Place carrot batons and daikon in a heatproof jar or bowl and pour hot pickling liquid over them. Let cool to room temperature, then chill at least 30 minutes (can be made ahead 1 day).

Quick-pickle vegetables

Preheat oven to 325°F (160°C). Season short ribs with salt and pepper. Heat 2 tbs vegetable oil in a large ovenproof pot over medium-high. Brown ribs on all sides, working in batches, about 3–4 minutes per side. Remove ribs and reduce heat to medium. Add ginger slices and smashed garlic, cook 1 minute until aromatic. Return ribs to pot and add 1/4 cup light soy sauce, 1 tbs dark soy, 1/4 cup Shaoxing wine, 2 tbs brown sugar, 2 star anise and 1 cinnamon stick. Add 2 cups stock to nearly cover ribs. Bring to a simmer, cover, and transfer to oven. Braise 2 to 2 1/2 hours until meat is fork-tender and falling from the bone.

Brown and braise short ribs

Remove ribs from braising liquid and skim excess fat. Reduce the braising liquid on the stovetop over medium-high heat until slightly thickened (about 8–10 minutes). Taste and adjust seasoning with a dash of soy if needed. Spoon reduced sauce over short ribs. Serve with pickled carrot and daikon on the side to refresh the palate.

Finish and plate

Whisk together 1/2 cup white miso paste, 3 tbs mirin, 2 tbs sake and 2 tbs sugar until smooth. Pat black cod fillets dry and coat evenly with miso mixture. Place fillets in a covered container and refrigerate 6–8 hours or overnight for deeper flavor. Before cooking, wipe off excess marinade gently with a paper towel and reserve any scraped marinade for glazing.

Marinate black cod

Rinse 1 cup forbidden rice. Combine with 2 cups water in a saucepan, bring to a boil, reduce to low, cover and simmer 30–35 minutes until tender and water absorbed. Fluff with a fork and keep warm.

Cook forbidden rice

Halve or leave baby bok choy whole depending on size. Blanch in salted boiling water 30–45 seconds until bright green and tender-crisp, then shock in ice water to stop cooking. Drain and toss with 1 tbs sesame oil and a pinch of salt just before plating.

Prepare bok choy

Preheat oven to 425°F (220°C) or heat a heavy skillet over medium-high. Add 2 tsp neutral oil to skillet and sear cod skin-side down 2–3 minutes until skin is crisp. Transfer to oven (or finish in the skillet) and roast 4–6 minutes until fish is opaque and flakes easily. In the last 1–2 minutes brush reserved marinade or a small amount of fresh miso glaze on top and broil briefly to caramelize (watch closely to avoid burning).

Sear and glaze cod

Spoon a bed of forbidden rice onto each plate, place miso-glazed black cod on top, arrange sesame oil–tossed bok choy alongside. Garnish with sliced scallions and toasted sesame seeds. Serve immediately.

Plate main

Sprinkle 2 tsp gelatin over 3 tbs cold water in a small bowl and let bloom 5 minutes.

Bloom gelatin

In a medium saucepan, combine 2 cups heavy cream, 1/2 cup whole milk, 1/2 cup sugar and 1 tbs dried osmanthus. Heat over medium until just simmering and sugar dissolves. Remove from heat and let steep 8–10 minutes for osmanthus to infuse flavor.

Infuse cream

Rewarm cream if it has cooled slightly, strain out osmanthus flowers, then stir in bloomed gelatin until fully dissolved. Pour mixture into 6 small molds or ramekins. Chill in refrigerator at least 4 hours or until set (overnight preferred).

Finish panna cotta

Combine 3/4 cup sweetened red bean paste with 3/4 cup puffed rice or crispy rice cereal and 1 tbs melted butter. Fold in 2 tbs toasted sliced almonds if using. Spread mixture thinly on a baking sheet and bake at 325°F (160°C) 8–10 minutes until lightly toasted and crisp. Let cool and break into pieces.

Make red bean crisp

Unmold panna cotta onto chilled plates (run a thin knife around edge and dip ramekin base in hot water briefly if needed). Place a shard or sprinkle of red bean crisp beside the panna cotta, finish with a pinch of orange zest on top. Serve chilled.

Assemble dessert

Throughout service, have freshly ground black pepper, a small dish of soy sauce and citrus wedges available for guests who wish to adjust seasoning or acidity. Ensure plates are warm for hot courses and chilled for dessert for optimal contrast and balance with wines.

sushi-grade smoked salmon (thin slices)

short-grain sushi rice (uncooked)

rice vinegar

granulated sugar

neutral oil (for frying)

yuzu juice

water (for yuzu gel)

agar-agar powder

microgreens (garnish)

fleur de sel or flaky sea salt

beef short ribs (English cut, bone-in)

vegetable oil

ginger (sliced)

garlic (smashed)

light soy sauce

dark soy sauce

Shaoxing wine

beef or chicken stock

brown sugar

star anise

cinnamon stick

carrots (cut into batons)

daikon (cut into batons)

quick pickling vinegar

pickling sugar

salt (for pickling)

black cod fillets (sablefish)

white miso paste

mirin

sake

forbidden (black) rice (uncooked)

water (for rice)

baby bok choy

sesame oil

scallions (thinly sliced, garnish)

toasted sesame seeds

neutral oil (for searing)

salt

heavy cream

whole milk

sugar

dried osmanthus flowers

gelatin powder (or sheets equivalent)

cold water (for blooming gelatin)

sweetened red bean paste (anko)

puffed rice or crispy rice cereal

butter (melted, for crisp)

toasted sliced almonds (optional)

orange zest (for garnish)

freshly ground black pepper

soy sauce (for finishing)

lime or lemon wedges (optional)

Penfolds Lunar New Year Dinner

Make Penfolds Lunar New Year Dinner Recipe in just 5h . This exclusive four-course dinner will be hosted by Ambrose Leung, Penfolds Luxury Sales Manager, alongside Corporate Executive Chef Dennis Peckham and Culinary Director Alex Kim. The evening’s menu has been thoughtfully designed to complement a curated selection of Penfolds’ most distinguished wines, with each course showcasing precision, balance, and bold expression in seamless dialogue between plate and glass.

Penfolds Lunar New Year Dinner

Descriptors

Tasting Notes

Food Pairings

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