FINI'S X PURPLE RAIN HARVEST DINNER

Fini's & Purple Rain host a five-course harvest dinner paired with rare natural wines from China's heritage vineyards. Sep 16, FINI'S SOHO! Fini's is teaming up with Purple Rain for one night only — a harvest dinner built around five wines you won't find anywhere else in Hong Kong. Purple Rain has spent the past year tracking down the winemakers working to revive China's heritage vineyards — old-vine Muscat in Shaanxi, mountain-grown Chardonnay in Yunnan, rescued Hebei vines turned into Tempranillo. It's a scene most of Hong Kong hasn't tasted yet. We're pouring five of them, one course at a time, alongside a Fini's menu built to match. Expect a table that runs unhurried, a room that fills up with regulars and new faces, and the kind of pairing dinner where the wine does most of the talking. It's a harvest dinner in more ways than one — the produce on the table comes from Zen Organic Farm, so what's in season locally is what's on the plate. THE MENU Produce sourced from Zen Organic Farm. Spontini Anchovy Butter Crostini — anchovy butter, anchovy fillet, Pecorino, Parmesan & mixed herbs Antipasti Fini's Pork & Beef Meatballs — classic meatballs in red sauce, topped with Parmesan Caesar Salad — Little Gem lettuce, butter brioche croutons & Parmesan cheese Secondi Rigatoni alla Vodka — red sauce, cream, roasted garlic & Calabrian chili crisp Crispy Three Yellow Chicken (Half) — chicken jus, grilled mushrooms, amaranth leaves, bagna cauda & lemon Dolce Peaches & Cream — yellow peaches, Amaretto cream, brown butter & oat streusel, local organic honey, edible flowers & spearmint THE POURS • First pour — Renaissance Project Muscat Orange (Shaanxi, China) — Old-vine Black Muscat, lightly pressed with partial skin maceration, bottled unfiltered with a hint of lees. • Second pour — More Than White (Deqin, Yunnan, 2022) — Chardonnay grown on the slopes of the Tibetan Hengduan Mountains, cold-soaked and aged 14 months on lees in neutral oak. • Third pour — Sho Fang Tempranillo, "Trick or Treat" (Qinhuangdao, China) — from rescued Hebei heritage vines, aged 14 months in old oak, notes of strawberry lace and licorice. • Sweet pour — Honey Pot (Qingdao, China, 2025) — high-altitude Niagara grapes with Australian honey added during fermentation; fizzy, juicy, golden and botanical. • Final pour — Cha Pet Nat (Shaanxi, China) — Black Muscat grapes co-fermented with Jasmine Spring Tea, clean and dry with a distinct vegetal character. THE DETAILS 📅 Wednesday, 16 September 🕢 7:30 PM 📍 G/F, 49 Elgin Street, Central, Hong Kong 🎟️ $588 per head 10% service charge applies. Seats are limited — grab yours before the table fills up.