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Main  >> Events  >> Wine Dinner @ Cy'an, the Metropolitan
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Wine Dinner @ Cy'an, the Metropolitan
 
What makes me fascinated about this 5-star Metropolitan hotel was since entering its chic gate. It looks simple but its extra broad proportion with a large canopy holding out make it surprisingly elegant. The minimalist décor and simply design makes this modern hotel dashing among its kind in Sathorn area.

Stepping into the lobby, we found ourselves among good looking people in their stylish dress and believe that they were here to join this wine dinner at Cy'an like us. A glass of the sparkling wine was served while waiting for all guests to be there. When everything was ready, we were directed to a table for four with a long sofa opposite the two chairs at the other end where we could slightly have the view of the pool. The best location to dine at Cy'an must be the outside tables by the pool. But it may not be convenient to arrange the outside seats in this event. During the dinner, there was a little difficulty talking to the people opposite the table because it was quite broad. So we had to switch our seats to talk to each other which was quite enjoying plus, we got to observe things from different views.
Flovers of the Garden & Sea
After we were seated, the winemakers started making an introduction of the Australian Green Point and Cape Mentellewines featuring Cy'an's creations that night by Putthipong Jirathun, the Sou Chef of The Metropolitan who took responsible from Cy’an’s pioneering chef Daniel Moran. He used some of the venue signature menu with little adaptation and created the new dishes to match the featuring wines. So after reading this you can experience the sample menus at wine dinner there.

We got started with the clean clear Green Point Brut Non Vintage with its pinot noir ending. This wine was served with "Flavors of the garden & sea" a dish of blue crab, shaved zucchini, on tomato juice gelatin. The gelatin was a nice touch and brought the food and wine to match. The dish also has complex tastes from other herbs and vegetables like rockets, some kind of flower and basil giving quite a surprise in its taste.
Garden & Pasture
Followed by the grassy smell of Cape Mentelle Sauvignon Semillon 2007. It had light with smooth ending served with "Garden & pasture", a rare salad of both fresh and cooked vegetable topped with the foie gras broth. At the first bite, we could feel the strong scent of the foie gras. The grassy Sauvignon Semillon wine went well with the nutty cooked vegetable.

The Green Point Chardonnay 2006 was served next. It was dry clean and straight paired with "Salt seas" of olive oil poached harpuka with snow peas, olives, anchovies and potato sauce. All ingredients were good but we thought that the harpuka needed more seasoning.

Before moving on to the next wine and paring dish, we were served with the tasty passion fruit sorbet so we could get ready for the next stronger step. At this point, we could hear the louder chats from all the directions. Not sure if it was from the alcohol or not, but all seem to be enjoying the moment there so much.
Salt Seas
The first red wine served was the strong Green Point Shiraz 2005, the strongest among all the wines served that night. The pairing dish was Cy'an's signature "A life of grain" which is the wagyu beef with blue cheese, romaine hearts, onion rings and pickle mushrooms. Its sauce had a strong taste of cheese that was in harmony with the outside char-grilled wagyu beef but rare inside making it the dinner's highlight (if you were not full by the previous courses). The tense and greasy flavor of this dish was cut by the Green Point Shiraz 2005. The pair is the perfect match and simply became the star of the dinner.
A Life of Grain
We end our dinner with sweet treats of milk chocolate delice with carob pebbles and banana ice-cream served with Cape Mentelle Cabernet Merlot 2006, a red wine with the taste of blackberry and the smell of French Oak. This wine worked well with the tasty creamy and chocholate flavor of the dessert.

It was already half past ten. Our ringing ears could barely perceive any noise clearly but we could tell that the room was full with the loud echoing chat among the people inside. We were impressed by the experience of creative creations by the venue's talented chef Daniel Moran who offer the dish that nicely match the wine selection. If you are to try any wine dinner, keep your eyes open for the one at Cy'an next time!
Sweet Treats
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