A collaboration dinner on 16 September with Silene, where every single dish is built around cacao — not as dessert, but as a savoury ingredient throughout. Our chef uses the whole bean: nibs, husk, and single-origin cacao butter, each bringing something different to the plate — woody, fruity, deep, never just "sweet."

The result is unexpected: chocolate with scallop, chocolate with tenderloin, chocolate through to soufflé. Our sommelier has paired each course with equally surprising wines that make the combinations work.

When? 16 September
Where? Silene Wine Bar, Central