Wednesday, August 06, 2008

So It's Come to This

Turning water into wine - Good Living - Entertainment - "ONE has an 'elegant velvet' character when served at room temperature while another has a 'large mouth feel' and is best served as a pre-dinner drink with hors d'oeuvres.

But these beverages don't come from a posh restaurant's wine list - they come from a water menu.

Sydney's Four Seasons Hotel launched its first water menu at its Kable's restaurant last week (see table above), with 20 varieties from countries such as France, Italy and Fiji."

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