Agostino Perrone, The Connaught’s mixology director, has spent his career perfecting martini cocktail. From the crystal clear ice cubes to the vermouth blend, custom bitters options and full 21-second blending time, no detail has been overlooked. And when Perrone has time to sit down and enjoy one, what’s he got? Caviar? Sashimi? Oysters? No. A pizza. A simple margherita served at Connaught Bar. “When executed well, two classic recipes deliver the ultimate flavor experience,” says Perrone. “The freshness and silky texture of our signature Martini cuts through the sweet flavor and soft texture of pizza. It’s just a delicious combination.”

If this unusual pairing piques your interest, here are eight more surprising expert-recommended pairings that will have you thinking about how you pair food and drink.

1. Red wine and oysters

“But it’s not just reds,” warns Jeffrey Koren, wine manager at Canary Wharf brasserie Marceline. “Atlantic reds like Vinho Verde or Mencia from the Galicia coast have a refreshing acidity and salinity that works well with oysters.” Koren (“Pretty amazing sommelier” according to William Sitwell) particularly prefers to pair with Belon oysters, a Breton variety prized for its nutty texture and almost tannic appearance.

2. Champagne and fried chicken