Harry’s Bar, London’s famed members’ club, will pop up at the Alpina Gstaad resort from February 15 to 23 in an event that teams the Swiss hotel’s executive chef Martin Göschel with Harry’s Bar director Luciano Porcu and executive head chef Vincenzo Gorrasi, who will serve signature dishes from the South Audley Street venue.
The trio will tempt diners with culinary delights such as tagliolini verde gratinati with prosciutto and cream (about SFr45, about £36) and roasted, salt-crusted wild sea bass for two with a herb-laden Mediterranean sauce (about £192). There will be both à la carte and dégustation menus (about £125 for four courses) complete with wine pairings (about £80) overseen by Pierfranco Lavra, the hotel’s director of wines, who will introduce guests to vintages from Tuscany’s Tenute dell’Ornellaia.
Those opting for the four-course set menu can expect air-thin beef carpaccio drizzled with Ornellaia olive oil, followed by tagliolini verde gratinati, and a veal chop with pan-seared artichokes and potatoes. Wine selections will include a white Poggio alle Gazze and four reds: Le Volte, Le Serre Nuove, Ornellaia and Masseto. Diners can finish with a bitter chocolate ice cream or sweet Italian classics such as a blueberry and pistachio panna cotta (about £16). As an added treat, England’s Nyetimber will host the European launch of its sparkling 1086 wine at the event.