Mercado 505 Wine Dinner, Our "Coolest" and highly rated selection of wines will be paired with the textural and flavoursome cuisine of Alberto Becerril at Mercado 505, a new kid on the block, be ready to be taken to a real sensitory experience.!
此次晚宴，我们选用了我们一些高分酒来搭配大厨Alberto Becerril的精致美味的菜肴！Mercado 505是大厨的最新项目，欢迎各界人士大驾光临。
DATE丨日期
June 6th (Wednesday)
6月6日(周三)
TIME丨时间
7:30 PM
晚上 7:30
LOCATION丨地点
Mercado 505
ADDRESS丨地址
No 505 Wulumuqi North Road, Jingan District, Shanghai
PRICE丨价格
528 RMB
FOOD MENU
French kiss oyster with lemon sorbet, coriander and extra virgin olive oil
法式生蚝，配柠檬雪葩，胡荽，特级初榨橄榄油
Manzanilla Orleans borbon
曼萨尼亚雪莉酒
Grilled white asparagus with Parmesan sauce and citrus zest
烤白芦笋，配帕玛臣酱汁，柑橘酱
Fritz Haag Trocken 2016
哈格白葡萄酒
San Sebastián style Kokotxa with salsa verde
圣塞巴斯蒂安鱼嘴肉，配欧芹酱
Guimaro Godello 2016
吉马洛干白葡萄酒
Deep fried artichoke with 5J Ham and foie gras
烤洋蓟，配5J火腿，鹅肝酱
Pike and Joyce rapid Pinot noir 2016
派克与乔斯莱必得黑比诺干红葡萄酒
Mushrooms and truffles creamy rice
菌菇松露奶油米饭
El Molar 2013
慕拉干红葡萄酒
Iberian pluma pork with piquillo pepper and apple purée
伊比利亚猪肉，配皮奎罗红椒，苹果泥
Alonso de Yerro 2008
阿隆索德尔庄园干红葡萄酒 2008
Chef Albert Becerril cheese cake
主厨特制芝士蛋糕
THE WINES
曼萨尼亚雪莉酒
Manzanilla Orleans Borbon
100%帕洛米诺，
平均树龄45年；
葡萄园土壤为白花土，海拔100米；
可持续性种植；
从3个陈酿桶中装瓶，平均酒龄为5年，每年只会在春秋两季酒花生长最旺盛的时候，进行两次装瓶；
100% Palomino,
45 years old vines;
Vineyards at 100 meters above sea level, Albariza soil;
SUSTAINABLE VITICULTURE;
Bottled from 3 criaderas with an average of 5 years. There are only 2 bottlings per year when the flor is at its peak growth
Wine & Spirits 91/100
哈格雷司令干白
Fritz Haag Riesling Trocken
100%雷司令，
树龄20~50年；
葡萄园土壤为泥盆纪板岩土，海拔110~220米；
可持续性种植；
不锈钢桶陈酿6个月；
100% Riesling,
20~50 years old vines;
Vineyards at 110~220 meters above sea level, Blue Devonian Slate soil;
SUSTAINABLE VITICULTURE
Aged in stainless steel for 6 months
Robert Parker: 90/100
Jancis Robinson: 16.5/20
Wine Enthusiast: 92/100
吉马洛干白
Guimaro Blanco 2015
高迪洛葡萄，平均树龄50~70年；
葡萄园土壤为板岩，花岗岩，砂土，海拔500米；
带渣陈酿6个月。
100%Godello, 50~70 years old vines;
Vineyards at 500 meters above sea level, Slate, Granite, Sand soils;
Aged with lees for 6 months
Robert Parker 92/100
Jancis Robinson 16.5/20
派克与乔斯莱必得黑比诺干红
Pike & Joyce Rapide Pinot Noir
100%黑比诺，
平均树龄20年；
葡萄园土壤为砾石土，黏性壤土 ，海拔593米；
可持续性种植；
法国橡木桶陈酿4个月；
100% Pinot Noir,
20 years old vines;
Vineyards at 593 meters above sea level, Gravelly, Clay loam soil;
SUSTAINABLE VITICULTURE
Aged for 4 months in French oak
James Halliday: 93/100
卡斯蒂城堡慕拉干红
El Molar 2013
歌海娜，
平均树龄20年；
葡萄园土壤为砂土，砾石土 ，海拔750米；
原生态工艺；
法国橡木桶陈酿9个月；
100% Garnacha,
20 years old vines;
Vineyards at 750 meters above sea level, Sandy Clay, Gravel soil;
ECOLOGIC
Ageing for 9 months in French oak
Robert Parker: 93+/100
Guia Penin: 94/100
Jancis Robinson: 17.5/20
阿隆索德尔庄园干红
Alonso del Yerro 2008
丹魄，
平均树龄30年；
葡萄园土壤为白垩土，红色黏土 ，海拔800米；
法国橡木桶陈酿12个月；
100% Tempranillo,
30 years old vines;
Vineyards at 800 meters above sea level, Chalk, Red Clay soil;
Ageing for 12 months in French oak
Robert Parker: 95/100
Guia Penin: 94/100
About the Chef
Only 29 years old and three years in Beijing, Chef Alberto Becerril has already made a name for himself in China after heading the kitchen of Jing, at the luxurious Peninsula Hotel, designing the restaurant’s concept and identity from opening to operation, wining several prestigious awards by Target and Tatler magazines and attending the St Pellegrino Young Chef in China competition.
主厨Alberto Becerril年仅29岁，但已经在北京工作过三年，在半岛酒店的Jing餐厅担任主厨，获得了相当大的认可。他从酒店开业的时候就参与了餐厅理念的设定。他获得过许多美食杂志的奖项，并参加了圣培露中国地区年轻主厨大赛。
Recently, Chef Alberto took over yet a new project, it is a newly opened restaurant In Shanghai, where everything goes around the product, Mercado 505.
最近，Alberto开始了一项新的项目，他在上海新开了一家餐厅，Mercado 505。
His cuisine is based on flavour and textural grastrojoy experience, his signature rices is one of his hallmarks. Back in Spain, He worked for famous Michelin starred Chef as Ferra Adria, Albert Adria, Francis Paniego or Rodrigo de La Calle. Probably, one of the best rice cooker have just landed to Shanghai, don't miss out his creations.
Alberto的菜品有他独特的风味，他的招牌米饭非常有特色。他曾回到西班牙，师从著名的米其林星级大厨们继续深造，如Ferra Adria，Albert Adria，Francis Paniego，Rodrigo de la Calle等等。Mercado 505是他在上海开的第一家餐厅，必将为上海食客们带来难忘的创意美食体验。
About Mercado 505
Inspired on the Gastronomic Markets as La Boquería or Mercado de San Miguel. Mercado 505 is offering a menu of authentic flavors from around de world. All dishes are made with high quality imported products, lending a special emphasis on the ingredients. At Mercado 505 you will have the whole culinary experience bringing you to a local market in the Mediterranean going from one station to another, starting off with the raw bar (carabineros, scampis, oysters, kokotxas, mussels...) , to the gourmet area with a wide cheese selection and cold cuts, foie, Iberian Pork, along with the dry age meat with different dayly cuts (full blood Chilean Wagyu, rib-eye, striploin...) everything is cooked over a charcoal or wood fired on a Grill or Josper or just raw as the customer please, bringing back those flavors from yesterday.
Mercado 505的灵感来自西班牙的美食广场，例如La Boqueria或者San Miguel的Mercado。餐厅菜品汲取了世界各地菜肴的精华，所有菜品都采用进口食材，带给食客们最为美妙的感官体验。在Mercado，你可以享用到原汁原味的地中海风格，从生食海鲜（海虾，生蚝，青口……），到品类齐全的芝士，冷菜，鹅肝，伊比利亚火腿，以及风干肉食，和牛排（智利和牛，肉眼，西冷……）。餐厅采用木炭和木柴来进行烘烤，能带给顾客非常美妙的感官体验。
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