Taittinger Dinner

Friday 27th November

A journey through the classics to the more unexpected cuvées of Champagne Taittinger, including wines from its English estate, Domaine Evremond, and its Californian winery, Domaine Carneros. Each has been thoughtfully paired with dishes by Executive Chef Will Holland to create a seamless partnership between wine and cuisine.

7.00 pm – Reception drink
7.30 pm – Dinner in Ocean Restaurant
10.45 pm – approximate finish

Reception drink
Domaine Evremond, ‘Classic Cuvée’

Liberation Brewery IPA and spelt sourdough
Handmade butter made with Jersey cream, Jersey sea salt and seaweed foraged from St Ouen’s Bay

Chilled Jersey lobster cocktail
Lobster consomme gelee, tomato confit, tarragon Chantilly
Champagne Taittinger, ‘Brut Millésimé’

Brown butter-poached halibut fillet
Cucumber ‘tagliatelle’, locally foraged sea succulents, caviar beurre blanc, dill
Taittinger, ‘Prélude’ Grands Crus

Highland venison loin Wellington
Wild mushroom duxelles, 50/50 mash, fermented hispi cabbage, brambles, 100% cacao sauce
Domaine Carneros, ‘Avant-Garde’ Pinot Noir

Brie de Meaux
Pain perdu, burnt leek marmalade, freshly shaved autumn truffle
Taittinger, ‘Les Folies de la Marquetterie’

‘Tres Leches’
Jersey whole milk sponge, creme brulee cremeux, Dulcey namelaka, raspberry gelee, Opalys bavarois
Champagne Taittinger, ‘Nocturne’ Sec

Coffee and petits fours

Reception drink, amuse-bouche, four courses, paired wines, coffee and petits fours
£175 per person

Book your Taittinger Dinner today. Our reservations team will be in touch to facilitate pre-payment.

Please always inform our team of any allergies or intolerances when placing an order.
Not all ingredients are listed on the menu and dishes are prepared in an environment where allergens may be present.