Menu
1st Course - Tartelettes au Thon, yellowfin tuna cru, smoked fromage, piment d'espelette
Pol Roger Brut Reserve NV
Roederer Collection 245 NV
Champagne Jacquinot & Fils Private Cuvée Brut NV
2nd Course - Coquilles Saint-Jacques
- half shell scallops, spiced citrus butter, lemon, petit coriander
Billecart-Salmon Brut Rose NV
Champagne Taittinger Prestige Rose NV
Veuve Cliqcot Rose NV
3rd Course - Poisson et Sauce Champagne
- pan fried hapuka, diamond clams, broad beans, leek, Champagne & chervil velouté
Delamotte BDB NV
Ruinart Blanc de Blancs NV
Champagne Drappier Blanc de Blancs NV
4th Course - Filet de Bœuf, Gippsland beef eye fillet, sauce béarnaise, frites, watercress salad
Krug Vintage (Vintage TBC)
Dom Perignon P2
Cristal 2015
NOTE: Wines on tasting & Menu is subject to change once seasonal updates are complete by the venue and relevant suppliers. If we need to change a wine we will always replace it with something of equal or higher quality. Dietary requirements are gladly catered for.
Menu
1st Course - Tartelettes au Thon, yellowfin tuna cru, smoked fromage, piment d'espelette
Pol Roger Brut Reserve NV
Roederer Collection 245 NV
Champagne Jacquinot & Fils Private Cuvée Brut NV
2nd Course - Coquilles Saint-Jacques
- half shell scallops, spiced citrus butter, lemon, petit coriander
Billecart-Salmon Brut Rose NV
Champagne Taittinger Prestige Rose NV
Veuve Cliqcot Rose NV
3rd Course - Poisson et Sauce Champagne
- pan fried hapuka, diamond clams, broad beans, leek, Champagne & chervil velouté
Delamotte BDB NV
Ruinart Blanc de Blancs NV
Champagne Drappier Blanc de Blancs NV
4th Course - Filet de Bœuf, Gippsland beef eye fillet, sauce béarnaise, frites, watercress salad
Krug Vintage (Vintage TBC)
Dom Perignon P2
Cristal 2015
NOTE: Wines on tasting & Menu is subject to change once seasonal updates are complete by the venue and relevant suppliers. If we need to change a wine we will always replace it with something of equal or higher quality. Dietary requirements are gladly catered for.