Each new season brings a slew of exciting events to add to your calendar. For spring this year, there’s more than just flower festivals to be anticipated. There’s now a series of new dining experiences to put on your radar, all hosted by Noosa’s
Limited Edition Clicquot Hotel and exclusive to hotel guests. The epicurean events range from a deluxe degustation to an optional private picnic experience, all accompanied by none other than Veuve Clicquot Champagne.
Founded in 1772 in Reims, France, the Champagne house’s signature sunburst-yellow colour makes its bottles instantly recognisable to any gourmand. In 2022, the brand celebrates its 250th anniversary with an ode to joy and optimism, starting with these cheerful culinary affairs. Here we explore the Veuve Clicquot-inspired foodie events coming to the Sunshine Coast this November.
Perched on the beachfront at Sunshine Beach, the retro-chic Hotel Clicquot is a food lover’s paradise. One of the first events includes a chef’s table interactive dining experience. Promising a fresh and seasonal spread, the menu is crafted around sustainable, locally sourced seafood. As for something to drink, the in-hotel Bar Clicquot serves complimentary Veuve Clicquot Yellow Label, Rosé, and Rich.
The pinnacle experience of a sojourn at Hotel Clicquot is the ‘Garden Gastronomy’ degustation. The feast is helmed by acclaimed chef David Moyle, who built his reputation at
Franklin in Hobart and now has three iconic restaurants in Byron Bay.
In 2022, Moyle’s ‘Garden Gastronomy’ dinner will hero produce from the Noosa region, matched with La Grande Dame vintages. The co-host and on-site sommelier, Seamus Brandt, will encourage you to explore the flavour notes of each glass of La Grande Dame, Veuve Clicquot’s prestige cuvée composed of wines from its historical Grand Cru vineyards.
The courses range from local vegetables fermented in
shio koji with braised greens and native oysters matched with La Grande Dame 2012, to brown rice with seaweed, confit mushrooms and glazed Ballina leader prawns, married with La Grande Dame 2008. The pièce de résistance, according to Moyle, is a dish of kelp-wrapped tuna, fish eggs, potato, bone marrow and garden greens, paired with La Grande Dame 1990.
Perfect for light spring days, guests can opt to indulge in an alfresco private picnic. Follow Noosa’s waterways on a skippered vintage speedboat, and afterwards, enjoy an open-air picnic lunch with
Veuve Clicquot Rosé on the riverbank.
Another spring favourite, there’s also an ‘Art of Ageing’ experience on offer, where you can sample Cave Privée rarities — premium wines that have been guarded for decades in Veuve Clicquot’s chalk cellars.
If relaxed dining is more your style, hotel guests have access to a private chef and an on-demand menu that includes the special 250th-anniversary burger. Prepared with locally caught Moreton Bay bugs and served with
Veuve Clicquot Yellow Label, the elevated burger celebrates 250 years of the Champagne house.
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