Platform - pairings

Pairings that don't live in one sommelier's memory.

A pairing suggestion sits beside every dish on the menu. Every server sees the same recommendation, drawn from your own list, tuned by your own sommelier.

How a pairing is generated

Your list, not ours
Pairings pull only from what is actually on your list this week, at the price tiers you set.
Dish profile
Body, acid, salt, sweetness and dominant technique - not just the protein.
Sommelier lock
Your sommelier confirms or overrides. The engine remembers the overrides.
Consistent on the floor
Every server sees the same suggestion, phrased the same way, for the same dish.

Tonight's pairings

Six-course tasting - by the pour

Line-caught scallop, brown butter

Sauvignon Blanc, Marlborough

Bright acid to cut brown-butter richness

Roast turbot, sea vegetables

Chablis Premier Cru

Chalky minerality mirrors the sea beans

Aged sirloin, black garlic jus

Barolo, Piedmont

Structured tannin against the aged fat

Vanilla mille-feuille, caramel

Sauternes

Botrytis sweetness lifts the caramel

Aged farmhouse cheeses

Tawny Port, 20 year

Nutty depth across the whole board

Custom to your list

Your list. Your voice.

Pairings adapt to how you actually sell wine - by the glass, by the pour flight, by the bottle - and to the way your sommelier already talks about them.

Live during service

Pairings for Table 5

Live

7:20

Starter

Scallop, brown butter, capers

Sauvignon Blanc, Marlborough

fired

7:50

Fish

Roast turbot, sea vegetables

Chablis Premier Cru

firing

8:25

Main

Sirloin, marrow, black garlic

Barolo, Piedmont

scheduled

9:00

Dessert

Mille-feuille, salted caramel

Sauternes

scheduled