Ruinart Blanc De Blancs NV
Scallop tartare, blueberry muscatel, saffron rouille, gold leaf
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Moët & Chandon Grand Vintage
Coffin Bay oysters, sabayon, caviar, creme fraiche
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Dom Perignon 2013
Butter poached reef fish, peas, salmon roe, roast lettuce, iberico ham
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Veuve Clicquot Rose Reserve
Dry aged duck breast, duck neck sausage, persimmon, cassava, bordelaise
Accompanied by house sourdough, cultured butter
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Ruinart RoséNV
Mille feuille, sherry rice caramel, poached quince, almond cream