Moet Dinner at Bullion Bar


The team from Trippas White Group recently hosted an intimate dinner with Moët & Chandon Chef de Cuisine Pascal Tingaud while he was visitng from France. The evening was hosted at the Bullion Bar Moët & Chandon pop-up at The Mint.

The balmy Friday night started with a champagne “masterclass” on the balcony with a canapé menu designed by Pascal. It included seared scallops with caviar, pair with Moët & Chandon Imperial, spicy cuttlefish, herb and citrus salad, served with Moët & Chandon Grand Vintage 2004 and beef tartae en croute with a quail egg served with Pascal Moët & Chandon Vintage Rose.




Pascal Tingaud


We then made our way inside for a chateaux-inspired dinner party designed by Pascal and prepared by The Mint’s head chef, Brad Jones and his team. Here is what we had:


Snapper ceviche with Moet foam and lemon essence


Honey and peppered spiced duck breast with heirloom carrots, beetroot and caramelised plum


Coconut panna cotta with raspberries and shortbread


The Bullion Bar Moët & Chandon Pop Up is open from Wednesday – Friday 3-9pm.

The Mint, 10 Macquarie Street, Sydney   02 9239 2219

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