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Castello Banfi Dinner at Brabazon Restaurant

Castello Banfi and Febvre Wines come together with Brabazon Restaurant to present guests with a unique evening of Fine Wine and Fine Dining.

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                                 Febvre logoCastello Banfi logo

Tankardstown, in association with Febvre Wines, presented guests with a unique evening of fine wine and dining at the recent ‘Castello Banfi Dinner’ held in Brabazon Restaurant.

Guests enjoyed a Tuscan influenced menu designed by Chef Rob Krawczyk, which was paired with fine wines from the Castello Banfi Vineyard. The exquisite and extensive array of Castello Banfi wines on the night were sponsored by Febvre Wines. 

Castello Banfi Wines

The evening began with guests arriving to a welcome glass of Castello Banfi Le Rime Pinot Grigio, Chardonnay 2015, a unique blend of Pinot Grigio and Chardonnay. Guests mingled in the warm comfort of Brabazon, while the rain poured outside.


Guests were then shown to their seats and had little wait until the first course of the night was served, Chef’s Homemade Charcuterie, Bread and Butter. Followed closely by Homemade Chorizo, Honey, Fennel Pollen; Lamb Sweetbread, Oyster, Lovage; and Celeriac, Goats Cheese, Matcha Green Tea.

Chorizo, Honey, Fennel Pollen

Chorizo, Honey, Fennel Pollen


To make the evening extra special, Mr. Dante Ceccini from the Castello Vineyard introduced each wine as they were served with their paired course. The chosen wine for these adjoining courses was Castello Banfi San Angelo Pinot Grigio 2015, Montalcino.

The next course was Beef Carpaccio, Pickled Pearl Onion, Banfi Olive Oil, Aged Balsamic, which led diners on to their first red wine of the night, Castello Banfi Centine Toscana 2014, providing a rich and fruity accompaniment.

The next course was a favourite of the night; Wild Turbot, Cockles, Tomato Ragout. This was paired, again, with the Castello Banfi Centine Toscana 2014.


Guests were served then an Italian Granita made with Gin and Elderflower, to help clear the palate for more taste bud sensations to come!


Wild Boar, Burnt Apple, and Fermented Cabbage was the final course before dessert. This was well received with an accompanying glass of Castello Banfi Brunello di Montalcino 2010, Montalcino.

Wild Boar, Burnt Apple, and Fermented Cabbage

Wild Boar, Burnt Apple, and Fermented Cabbage

Last but not least, dessert and accompanying dessert wine was served to contented guests. Blackberries, Liquorice, Chocolate and the elegant Castello Banfi Rosa Regale, Piedmont, which Febvre Wines considered to be great with chocolate, was the final pairing of the night.The chosen wine was the perfect ending to a perfect evening.

Dessert & Dessert Wine


Chef Rob also offers a similar Tasting Menu ‘A Taste of Land and Sea’, which is available to diners in Brabazon Restaurant Wednesday to Sunday, from 6pm each evening. Keep an eye out for upcoming events in Brabazon, particularly a festive feast planned for December!






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