It’s not every day that you find yourself eating and drinking like a member of French royalty. One Wednesday evening in March I was lucky enough to experience the ‘Ruinart Sensory Journey’.
The invitation described it as a one-off luxury dining experience expressing ‘Beauty, Purity and Luminosity’. That’s exactly how I’d describe the event. Held in the Intercontinental Private Tasting Room the event was hosted by champagne connoisseur Greg Williams from Moet Hennessy.
I was next to Champagne Jayne. If you don’t know her, you should. She’s an encyclopaedia of knowledge about French bubbly. This was a perfect start to the culinary adventure.
The evening comprised of a 5-course degustation matched with Ruinart Champagne courtesy of the hotel’s resident French chefs, Julien Pouteau and Tamas Pamer.
Everyone has a personal highlight of any meal. For me, the tipping point was when Greg unveiled the Dom Ruinart Rose 1996. He described is as the ‘sex of champagne’. If you’re the sort of person who pays for things like that then this the high class escort of the champagne world.
Now to the highlight dish. For me, it was the Hervey Bay Scallops- pan seared with sea urchin espuma, persimmon curd and pork cracker. It was a beautiful match with the ‘R’ de Ruinart. Perfection!
The evening was flawless, 11 out of 10. Actually, there was one fault. It came to an end. Someone once told me ‘live every day like it’s your last day on earth’. My advice is to eat and drink that way too!
Want to experience this dinner? You can…
The inaugural event – Beauty, Purity and Luminosity – A Sensory Journey with Ruinart– will be hosted in partnership with Moet Hennessey Australia in the Tasting Room of the InterContinental Sydney’s Cafe Opera restaurant on May 16th.
Tickets are $290 includes a 5-course meal with matched Champagnes including ‘R’ de Ruinart, Ruinart Blanc de Blancs and Dom Ruinart Rose.
Bookings
02 9240 1396, restaurant.reservations@interconsydney.com or www.interconsydney.com.au