Taste of COMO: Discovering Burgundy

The Premier Crus of the Côtes de Beaune

On Tuesday, November 3rd 2026 at 6.30pm, COMO The Halkin welcomes wine expert Tom Harrow of Honest Grapes for an evening built around a rare Premier Cru selection from Burgundy's Côte de Beaune.

Presented with COMO Le Montrachet, the dinner pairs eight wines across seven labels with four courses from Chef Daniel Moran. Held eleven days before Les Trois Glorieuses, Burgundy's celebrated wine weekend, the evening offers a rare insight into the growers and traditions behind the region's finest wines.

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About the menu

The evening opens with Santenay Blanc from Jane Eyre, served with canapés. Four courses follow, each matched to a Premier Cru selection from the Côte de Beaune's most sought-after villages: Puligny-Montrachet, Chassagne-Montrachet, Volnay, Beaune, Santenay and Savigny-lès-Beaune.

Two of the featured growers, Domaine de Montille and Jane Eyre, carried out the élevage for Honest Grapes' own Hospices de Beaune Syndicate barrels, giving guests a first-hand link to the world's most celebrated charity wine auction, held eleven days later in Beaune.

Chef Daniel Moran's menu, developed alongside Tom Harrow, includes the Pigeon and Foie Gras Wellington, COMO Le Montrachet's own signature dish reinterpreted for London.

Tom Harrow

Co-Founder of Honest Grapes

Tom Harrow has spent over twenty years meeting and writing about the world's greatest wines and winemakers, with columns for The Economist, HTSI, CENTURION and Yacht Investor, and ambassadorial roles for Dom Pérignon, Armand de Brignac and Rolls-Royce.

Described by SPEAR's as 'one of the wine world's most recognisable figures', he builds wine portfolios for collectors worldwide, sourcing rare and hard-to-find bottles, and hosts wine and gastronomic experiences the Financial Times called 'Sideways on steroids'. Harrow co-authored 'Wine In The Sky' with VistaJet, published by Assouline, and is listed in SPEAR's 500 for a seventh year.

Daniel Moran

VP of Culinary, COMO Hotels and Resorts

Chef Daniel Moran discovered cooking on Sydney's northern beaches, training under Neil Perry at the seminal Rockpool before rising to Head Chef at Wockpool and Executive Chef of Rockpool Catering and the Museum of Contemporary Art Café. A move to London brought time in the kitchens of Nobu, River Café, Le Gavroche and Nahm, before Moran took the Head Chef role at Parrot Cay Resort and Shambhala Spa in the Turks and Caicos, later opening The Metropolitan Bangkok and its award-winning restaurant, Nahm Bangkok, alongside chef David Thompson.

Moran joined COMO Hotels and Resorts in 2003 and has led kitchens across the Caribbean, Thailand and Bali, including the group's flagship COMO Shambhala Estate. He co-authored the COMO Shambhala cookbook, 'The Pleasures of Eating Well', and now oversees cuisine across all of COMO's properties worldwide as Culinary Vice President