BREAK to TAIL FEATHER
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- Feb 7
- 2 min read

A Night to Remember at Baldwin’s Bistro: “Break to Tail Feather” Event a Huge Success!
Baldwin’s Bistro recently hosted the spectacular “Break to Tail Feather” event, an unforgettable evening of fine dining and expertly paired wines. The night featured an exquisite six-course duck-themed menu, masterfully curated by Executive Chef Guy Baldwin, with each dish complemented by perfectly selected wines from Darren Gall, Chief Winemaker.
The evening began with a show-stopping first course—sugarcane-smoked duck, delicately crafted into a potato croquette with truffle cheese, a dish that quickly became a crowd favorite. The journey continued with Chef Guy’s homemade foie gras, soaked in whiskey and spices, set atop flaky puff pastry and finished with a luscious homemade apricot gel.
A highlight of the night was the classic Peking duck, served with homemade pancakes, hoisin glaze, and pickled cucumber—a dish that delighted guests with its perfect balance of flavors. Before the main course, a refreshing lemongrass and lime sorbet with melon cleansed the palate, setting the stage for the grand finale.
The main course was a masterpiece: maraschino cherries slow cooked in red wine sauce, paired with a potato croquette layered in beurre Blanc
sauce, toasted brioche, and a medley of mixed vegetables. The evening ended on a sweet note with a stunning egg-shaped white chocolate mousse dessert, infused with apricot gel and served alongside creamy coconut ice cream.
The seamless execution of the event, from the kitchen to the front-of-house team, ensured a flawless evening. Guests were captivated by the exceptional wine pairings, which elevated every dish and created a truly immersive dining experience.
A heartfelt thank you to everyone who joined us—we were thrilled to see the event sell out within hours! If you missed this one, don’t worry—stay tuned for our next event, and be sure to book early to secure your spot.
See you soon at Baldwin’s Bistro for another unforgettable evening!
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