Chef’s Table Dinner at 67 Pall Mall

An eight-course chef’s table in the Wine Library

Chef’s table dinner is a 67 Pall Mall event in London built around a multi-course tasting dinner with paired wines. The dinner is held in the Wine Library and is described as an intimate format for members, with the food and wine team presenting the menu and the thinking behind the pairings.

Dan Page’s menu and Federico Moccia’s pairings

Executive Chef Dan Page crafts and presents the eight-course tasting menu, while Head Sommelier Federico Moccia pairs each dish with wines and guides members through the philosophy behind each selection. The menu begins with an amuse bouche of Baron Bigod cone paired with 2006 Louis Roederer Cristal Brut Champagne.

Named courses include Wagyu beef loin with Imperial caviar, smoked egg, horseradish and caper jam, paired with a 2022 Schloss Gobelsburg Grüner Veltliner from Kamptal. The menu also lists courgette and basil with 67 house ricotta, kalamansi and Kalamata olive crumb, paired with Familia Zuccardi ‘Fosil’ Chardonnay from Valle de Uco, and Orkney scallops with French white asparagus and smoked mussel beurre blanc, paired with Saint-Aubin 1er Cru En Rémilly from Domaine Hubert Lamy.

Hosted by 67 Pall Mall

67 Pall Mall organizes and hosts the dinner at its London restaurant. The event is hosted by General Manager Martijn Brouwer, and the format is framed around the club’s in-house food and wine expertise following the arrival of Executive Chef Dan Page.

• Bookings are accepted in pairs, and the dinner is described as having only six spaces available.