From Monday 10th until Sunday 16th October 2016, HIX Mayfair will be serving a special menu devised by Mark Hix and Mitch Tonks, including dishes such as Swinton Estate red legged partridge on toast with yellow chanterelles and Braised sugar-pit cheek of Glenarm Estate beef with baked celeriac.  Each dish will be paired with a different Tonnix offering.  The seasonal five course menu featuring a selection of Mark and Mitch’s favourites is available at £70 per person including Tonnix wines.

Tonnix is a selection of wines, a port, an olive oil and a vinegar created by Mark Hix and Mitch Tonks, produced by Quinta de la Rosa and the Berqvist family in Portugal. The labels are designed by Tracey Emin, adding a playful element to this excellent collection.  Mark Hix and Mitch Tonks have paired Tonnix offerings with an exciting selection of seasonal meat and fish dishes for this week long celebration of the brand.

The highlight of Tonnix Week will be a dinner on Tuesday 11th October, hosted by Mark Hix and Mitch Tonks in HIX Mayfair.  This intimate dinner is open to all and tickets to attend cost just £59.50 per person including the Tonnix wine pairings. Guests are advised to book early as spaces are limited.

Brown’s Hotel, Albemarle Street, Mayfair, London, W1S 4BP

Tel: +44 (0)20 7493 6020 Fax: +44 (0)20 7518 4064 

Website: www.roccofortehotels.com

TONNIX DINNER PARTY WITH MARK AND MITCH

Tuesday 11th October. £59.50 per head including Tonnix wines

Sophia’s sling cocktail~Isle of Barra cockle and sea beet broth

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Escabeche of red mullet with fennel and la rosa vinegar

~ Roasted Beesands scallop with white port and garlic

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Braised sugar-pit cheek of Glenarm Estate beef with baked celeriac

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Elderberry buttermilk pudding

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Spa Blue with Tonnix port jelly

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TONNIX WEEK SET MENU

5 courses : £35.00

5 courses including Tonnix wines : £70.00

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Sophia’s sling cocktail

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Isle of Barra cockle and sea beet broth

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2014 Tonnix, (Codega de Larinho, Rabigato), Quinta de la Rosa, Douro Valley

Roasted octopus, shaved celery and caper salad

or

Swinton Estate red legged partridge on toast with yellow chanterelles

or

Shaved late-season Wye Valley asparagus, wild herb and Caerphilly salad

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2013 Tonnix, (Touriga nacional), Quinta de la Rosa, Douro Valley

Baked fillet of Eddystone Rock hake with bottarga butter

or

Roast whole tail of Newlyn monkfish with braised fennel and romesco sauce

or

Braised sugar-pit cheek of Glenarm Estate beef with baked celeriac

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Porto Branco Tonnix, Quinta de la Rosa, Portugal NV

Elderberry buttermilk pudding

or

Baked black figs with Moscato grappa and amaretti ice cream

or

Bramley apple pie with custard

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Late Bottled Vintage Port Tonnix, Quinta de la Rosa, Portugal 2009

Spa Blue with Tonnix port jelly