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The Coburg is delighted to welcome Champagne and Oyster lovers with the announcement of its third Supper Membership instalment. The night of Thursday, September twenty first will see 4 Champagnes specifically chosen from the Henriot catalogue improve a dinner menu championing contemporary oysters. This can be a night time that guarantees to be full of scrumptious bubbles, Irish produce in stunning, convivial surrounds the place like-minded foodies can benefit from the expertise solo or in teams.
Attendees can look ahead to a four-course dinner menu, fastidiously curated by The Coburg’s Government Head Chef, Marek Sulg. As with all of The Coburg’s menus, Supper Membership prioritises using Irish produce and suppliers, with oysters for the night domestically sourced from Wrights of Marino.
Beginning the night off robust, friends will probably be greeted with oyster amuse-bouche, paired with Henriot Brut Souverain. The primary course will probably be a lightweight dish of goats cheese and beetroot, served with a scrumptious glass of Henriot Rosé. The principle course will function flavoursome Halibut in a Champagne and oyster sauce, paired with an fragrant Henriot Millesime. To conclude the night, friends will get pleasure from a moreish dessert, full with a glass of full of life Henriot Blanc de Blanc.
Happening on Thursday, the twenty first of September, The Coburg’s Henriot Supper Membership will begin at 6:30pm. Tickets are priced at €79pp and might be bought by way of OpenTable. Early reserving is really useful as areas are restricted.
For extra info on The Coburg’s Supper Membership, in addition to Conrad Dublin’s premium meals and beverage choices, please go to conraddublinrestaurants.com and comply with @conrad_dublin and @thecoburg on Instagram.
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