What happens when you task three chefs at the very top of their game with creating a snack to pair with the world’s most renowned champagne? A bite-sized morsel of magic, that’s what.
From Friday October 31st, executive chefs Gareth Stewart, Ryan Moore and Paul Froggatt will each curate a bite-sized snack in collaboration with Dom Pérignon’s iconic 2013 Vintage — a well-balanced champagne that epitomises the luxury Maison’s unwavering commitment to creative and harmonious assemblage.
All three chefs will create their own signature bite to be served at their respective eateries — Advieh, The Wine Room, and ROKI Collection Queenstown — as a complimentary amuse bouche to sit in harmony with the standout vintage, orchestrating a single moment of culinary perfection.
With any glass of Dom Pérignon 2013 purchased from October 31st until December 10th, diners will be invited to experience this exclusive and collaborative culinary series firsthand, receiving a single chef-crafted bite at any one of the three venues. To really elevate the experience, buy a bottle of Vintage 2013 and receive up to six chef-crafted bites to be savoured among friends.
For Dom Pérignon, the pursuit of a vintage means an unyielding commitment to the harvest from a single year, immortalising a moment in time through process and precision. It’s this commitment to both legacy and time-honoured tradition that has solidified the luxury champagne house and its place in the history books.
The 2013 release is no exception. Widely recognised as a vintage with a signature profile that’s both luminous, expressive and full of contrast — it’s little wonder why this bottle deserves a bite-sized moment all of its own.
Here’s what to expect at all three eateries from October 31st onwards.
The Wine Room
Chef Ryan Moore’s Signature Bite: Kingfish Rösti, Preserved Lemon, Nori Mustard, Shiso, Caviar.
The Wine Room by David Nash is Freemans Bay’s definitive wine-lovers’ retreat — blending boutique cellar, tasting theatre and intelligent bar fare. Executive Chef Ryan Moore has mastered the culinary offerings here, with his bite-sized kingfish rösti no exception. Hints of shiso and the acidity of preserved lemon take the traditional kingfish and champagne combination to all new heights.
ROKI Collection Queenstown
Chef Paul Froggatt’s Signature Bite: Seaweed tempura of Green Asparagus wrapped in Dandelion, Sorrel, Aioli and fermented Lime with a Roast Chicken Hollandaise.
Offering a delightfully seasonal take on what might best elevate Dom Pérignon’s 2013 flavour profile, ROKI’s chef Paul Froggatt expertly cuts through the richness of the asparagus and creamy hollandaise, bringing the flavours of the South Island to the plate in one single and sublime mouthful.
Advieh
Chef Gareth Stewart’s Signature Bite: Egg n’ Chips — Agria cooked in Wagyu Beef Tallow, Smoked Yolk, Caviar.
An inspired twist on the classic champagne and caviar combination, chef Gareth Stewart’s interpretation is bound to delight the senses. The saltiness of the caviar, starchiness of the potato and beef tallow paired with the subtle effervescence of Dom Pérignon’s 2013 vintage, create a heavenly contrast.
