Chandon Seafood Feast By the Yarra

Where: Bombini Buzz Bar, Hamer Hall, 100 St Kilda Rd, Southbank Promenade, Southbank, Victoria

Restrictions: 18+

Ticket Information:

  • Standard: $110.00
  • Buy Tickets – 1300 182 183
  • Additional fees may apply

Listed by: michaelaj37

Sunday Seafood Feast inspired by Chandon.

Chandon winemaker Adam Keith together with Bombini Buzz’s Sous-Chef Dario Mannino have created a sparkling seafood Sunday feast inspired by Chandon wines. Warm summer Sundays are complete with a bubbly selection of Chandon perfectly paired with four courses of delicious seafood dishes such as: marinated scallops on a bed of tomato and capsicum gazpacho served with Chandon Blanc de Blancs, and finishing with a white chocolate sensation of sparkling “Jelly” Moscato and topped off with a Chandon Champagne Cocktail.

Adam joined the all-star Chandon team in 2002. Quality is his number one priority and he’ll provide insight into Chandon’s range of sparkling wines. Dario will share his inspiration for the matching dishes over the course of lunch.

Prologue:
Pulpo a la Gallega
- Octopus Gallega style, served on a cocktail potato with smoked paprika aioli, Pedro Ximénez vinaigrette and garnished with red radish
- Served with a glass of Chandon S with a twist of orange on ice.

Act I
Scallops de Brut
- Cold marinated scallops on a bed of tomato and capsicum gazpacho with pink lady apple gel, parsley oil and finished with black salt
- Served with Chandon Blanc de Blancs

Act II
Tasmanian Salmon
- Tasmanian salmon loin charcoal with maple-soy mi-cuit and served with stir fried edamame and shimeji mushroom, pickled eggplants with a soy-ginger vinaigrette and topped with golden popcorn shoots
- Served with Chandon Vintage 2014

Epilogue
White Chocolate Sensation
- Sparkling “Jelly” Moscato, raspberry and white chocolate shavings, finished with Chambord liquor topped with Black Caviar
- Cheese
- Finish with saltbush and sage goat curd cheese drizzled with Beechworth Honey and beetroot and orange relish, served with rosemary crackers
- Served with a Chandon Champagne Cocktail

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