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.
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:
The Bullion Bar Moët & Chandon Pop Up is open from Wednesday – Friday 3-9pm.
The Mint, 10 Macquarie Street, Sydney 02 9239 2219