Mark Best's new Pei Modern restaurant, recently installed in the space once occupied by The Woods in Sydney's iconic Four Seasons Hotel, is challenging guests' palates with an array of unusual wines to match his bold new menu.
Think Young Vine Pinot Meunier and Barossa Savagnin to accompany his flavoursome meat and seafood creations.
Read the full report here.
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| Mark Best's Pei Modern comes to Sydney's Four Seasons Hotel |
Think Young Vine Pinot Meunier and Barossa Savagnin to accompany his flavoursome meat and seafood creations.
Read the full report here.
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