Moet Dinner at Bullion Bar

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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.

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Canapes

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Pascal Tingaud

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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:

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Snapper ceviche with Moet foam and lemon essence

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

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Coconut panna cotta with raspberries and shortbread

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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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