The complex flavours of Port are a constant source of inspiration for pairings with the dishes we serve at Acquafarina, which highlight the characteristic flavours of Italian cuisine in a modern form. For those who seek a savoury pairing, I suggest our Crostini di Fegato (toasted brioche, foie gras mousse, Guinettes cherries) with the fresh, fruit-forward flavours of Ruby Reserve. Another would be the rich and bold flavours of a Vintage Port, such as something from the legendary 1994 vintage, to accompany our seared A5 Wagyu beef tenderloin (served with foie gras, in a green peppercorn Port sauce). For those looking to indulge their sweet tooth, Late Bottle Vintage Port perfectly complements our Manuka Honey Walnut cake (with a Gorgonzola Dolce espuma). Of course, I would be remiss not to mention the stunning pairing of 20 Year-Old Tawny Port with our Cannolo Siciliano (goat cheese mascarpone, candied orange zest, dark chocolate and crushed pistachio).