Miliarium Aureum
Wine Dinner
There is an old Roman Saying "All roads lead to Rome". Miliarium Aureum was a monument erected by the Emperor Caesar Augustus near the Temple of Saturn in the central Forum of Ancient Rome. All roads were considered to begin at this monument and all distances in the Roman Empire were measured relative to it. The Roman Empire was one of the main precursors which spread out the wine culture throughout Europe. Mainly they traveled through the vast network of Vias built by them. Augusta Treverum, Gades, Tarraco and Asturica were connected by Km 0, so let's celebrate our Miliarium Aureum where everything started. From Opera and Sommelier we invite you to travel with us.
常言道，“条条大路通罗马”。Miliarium Aureum是一座由奥古斯都·凯撒大帝创建的一座纪念碑，坐落在古罗马中央广场的农神庙附近。所有的大路都被认为是以这座碑作为起点，而在古罗马帝国，所有道路的距离也以此碑作为起点。古罗马帝国是将葡萄酒文化传播至整个欧洲的先驱。他们通过由他们自己开辟的大路所构成的网络，进行传播。Augusta大道，Gades大道，Tarraco大道，Asturica大道，都在Miliarium Aureum纪念碑处汇集。此次晚宴，我们将从Miliarium Aureum开始，带领大家进行一场味觉的欧洲之旅。
Our wines will be paired with the regional premium signature dishes from Opera Bombana, which Marino has carefully selected to make an unbelievable night full of sensations.
我们的酒，将搭配由主厨Marino细心烹饪的原汁原味的意大利特色菜品。相信你一定会在此度过一个难忘的夜晚。
DATE丨日期
November 30th (Thursday)
11月30日(周四)
TIME丨时间
19:30 PM
晚上 7:30
WHERE丨餐厅
Opera Bombana Beijing
ADDRESS丨地点
LG2-21 Parkview Green Fangcaodi, 9 Dongdaqiao Lu, Chaoyang district
朝阳区东大桥路9号侨福芳草地地下2层21号
PRICE丨价格
1488 RMB
1488元
RSVP丨预定
010-5690 7177
132 6037 4554
emilio.muedra@sommelier-intl.com
PAIRING MENU
Japanese King Crab Salad
Spelt Cous Cous, Almond Milk, Orange Flavor and Calvisius Caviar
日本帝王蟹沙拉配小米沙拉，杏仁乳，橙酱及Calvisius鱼子酱
Castell d'Encus Ekam 2016
伊卡干白葡萄酒
Rouge Foie Gras de Canard
Seared, Piedmont Hazelnuts and Madera Wine
香煎鹅肝配皮埃蒙特榛子酱及马德拉汁
Oloroso Solera V.O.S 1842
索蕾娜雪利葡萄酒
Agnolotti del Plin
Roasted Veal and Chantarelle
意式饺子包小牛腿肉及鸡油菌
Rafael Cambra Minimum 2011
米尼曼干红葡萄酒
Braised Beef Tongue and Wagyu Short Rib
Plum and Port Wine Sauce and Whipped Potatoes
慢炖牛舌及神户小牛排配红酒李子汁及土豆泥
Clos d'Agon 2013
达根干红葡萄酒
Traditional Opera Cake
Coffee Ice Cream
Opera传统蛋糕配咖啡冰淇淋
Domaine Lafage Grain de Vigne 2016
维格内甜白葡萄酒
Home Made Petit Fours
自制餐后小甜点
THE WINES
伊卡干白
Castell d'Encus Ekam
80%雷司令，20%阿尔巴利诺
树龄20年；
葡萄园土壤为石灰岩黏土，海拔1200米；
原生态种植；
带渣陈酿6个月；
80%Riesling, 20%Albariño,
20 years old vines;
Vineyards at 1200 meters above sea level, Calcareous and Clay soil;
ECOLOGIC
Ageing for 6 months with the lees
Robert Parker: 93/100
Jancis Robinson: 16.5/20
Stephen Tanzer: 92/100
索蕾娜雪利葡萄酒
Oloroso Solera V.O.S 1842
帕洛米诺，佩德罗·希梅内斯葡萄；
干型阿罗洛索与8%~10%的极老的甜型佩德罗·希梅内斯混合；
含糖量45~50克/升；
陈酿时间超过20年，其中超过一半的时间，为两款酒混合于一起进行陈酿；
Palomino, Pedro Ximénez,
Mix of dry Oloroso with 8-10% sweet, very old Pedro Ximénez;
Sugar contents around 45-50g/l;
Aged for over 20 years of age, spends almost half of its time as a blend.
El Mundo Vino 18/20
米尼曼干红
Rafael Cambra Minimum
100%慕合怀特，
树龄65年；
葡萄园土壤为石灰岩，砂土，海拔800米；
原生态种植；
法国橡木桶陈酿16个月；
100% Monastrell,
65 years old vines;
Vineyards at 800 meters above sea level, Limestone and sandy soil;
ECOLOGIC
Aged for 16 months in French oak
Robert Parker: 92+/100
Wine Enthusiast: 92/100
Wine Spectator: 92/100
达根庄园干红
Clos d'Agon
品丽珠，西拉，小味儿多，赤霞珠；
25年树龄；
葡萄园土壤为板岩、砂土、红色黏土，海拔100米；
生物动力法；
在法国新橡木桶中陈酿17个月。
Cabernte Franc, Syrah, Petit Verdot, Cabernet Sauvignon,
25 years old vines;
Vineyards at 100 meters above sea level, Slate, sandy and red clay soils;
BIODYNAMIC
Aged for 17 months in French oak barrels
Robert Parker: 97/100
Guia Penin: 94/100
Jancis Robinson: 17.5/20
维格内甜白
Lafage Grain de Vigne
90%小粒麝香，10%亚历山大麝香，
树龄60年；
葡萄园土壤为片岩和大理石土，海拔300米；
有机种植；
橡木桶陈酿6个月；
90%Muscat Petits Grains, 10% Muscat d’Alexandrie,
60 years old vines;
Vineyards at 300 meters above sea level, Schist and Marble soil;
ORGANIC
Aged for 6 months in oak
Robert Parker: 93/100
Bettane+Desseauve: 16/20
OPERA BOMBANA
Opened in May 2013, Opera BOMBANA is the personal interpretation of Three-Michelin-Starred Chef Umberto Bombana of a modern, yet refined Italian restaurant. The word “OPERA” in Italian can be used in multiple contexts describing an outstanding masterpiece or creation, related for example to design, ideas, recipes, arts, sports and craftsmanship. Opera BOMBANA is the expression of Chef Umberto Bombana’s culinary passion for the basic elements of Italian gastronomy and culture, delivering a unique interpretation of great Italian food in the forms of restaurant, bakery, pastry, cocktails and coffee.
Opera BOMBANA于2013年5月开业，这家餐厅，正是对米其林三星主厨Umberto Bombana富有现代感的解释，即精致的意大利餐厅。在意大利语中,“OPERA”一词经常用于描绘杰出的作品和成就，涵盖设计、思想、食谱、艺术、体育和工艺各个领域 。Opera BOMBANA通过独特意大利风格的餐厅环境、烘焙面包、甜点、鸡尾酒和咖啡表达出大厨Umberto Bombana对于意大利美食和文化中基本元素的烹饪热情。
Marino D’Antonio
Chef Marino D’Antonio is without doubt one of the rare Italian Master Chefs, being able to infuse his Italian soul into each dish he creates.Having spent his childhood in the same hometown as Chef Umberto Bombana, Bergamo (Northern Italy), Chef Marino was raised in a family of historical restaurateurs and went on to study at the “Culinary Institute of S. Pellegrino”.
总厨Marino毫无疑问，是以为难得的意大利大师级大厨，他能够将意大利美食的精髓融入到他所创作的每一道菜中。他的童年是在意大利南部的贝加莫度过的，这里也是另一位大师级厨师Umberto Bombana的故乡，Marino成长在一个具有悠久历史的餐厅世家，并在圣培露烹饪学校进行学习。
His Diploma in 1990 launched his career that led him to work alongside well-known Italian Michelin-Starred Chefs throughout Europe; his adventure continued when he was asked by SILVERSEA to create the first Italian Restaurant on board of their most luxurious Cruise Line and then decided to move to Asia.
毕业后，他跟随意大利知名的米其林星级厨师团队在欧洲各地，开始了他的职业生涯。他的第一个挑战是接受了银海游轮的邀请，在他们最为奢华的航线上建立了第一家意大利餐厅。随后，他来到了亚洲。
Year 2006 lead Chef Marino to Beijing, China, where he opened two award winning Italian Restaurants: “Sophia’s – Per IlVostriMomentiItaliani” and the famous “Sureno”, located at the Opposite House Hotel in Sanlitun, where he expanded his feel for Mediterranean cuisine.
2006年，Marino来到了北京，并开设了两家屡获殊荣的意大利餐厅，Sophia’s – Per IlVostriMomentiItaliani和Sureno，位于三里屯瑜舍酒店对面。从这里开始，他展开了他地中海美食的蓝图。
He Spent six-month-period of creative brainstorming in three-Michelin-starred 8 ½ Otto e Mezzo BOMBANA Hong Kong, now he produce the finest Italian Cuisine with a natural and tantalizing taste.
他整整花费了6个月的时间在香港创建了米其林三星级餐厅8 ½ Otto e Mezzo BOMBANA，目前，他致力于打造最为精致的，自然的意大利美食。
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