Quite a few of Blue Pepper’s dishes contain in excess of fifteen different seeds and sprigs and pods and powders and more varieties of chillies than you can imagine. Matching wine to these dishes is no simple challenge.

Feel free to ask our staff for daring wine suggestions. For instance, if you have never tried a dry, zingy champagne to soothe and clear your palate after some of our spiciest dishes, we urge you to experiment.

Click here for the wine list