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We Get Our Kicks from Champagne

Bollinger Champagne Dinner at Sundara Restaurant on Monday, June 2, 2014

Bali News: Bali, Indoneisa, Bali Indonesia, Sundara, Four Seasons Resort at Jimbaran Bay, Greg Bunt, Bollinger Champagne, Suryaveer Singh
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On Monday, June 2, 2014, the Sundara Restaurant at The Four Seasons Resort Bali on Jimaran Bay will host a special Bollinger Champagne Dinner featuring a multi-course degustation menu prepared by executive chef Greg Bunt.

“Sundara’s special dinner menu was specifically chosen to pair with unquestionably one of the finest of all French Champagne houses. Bollinger style is distinctive for its full-bodied toasty character derived from a high proportion of Pinot Noir that has been matured in oak”, says Sundara’s Sommelier Suryaveer Singh. “Bollinger is Champagne of great longevity and complexity and a delight for both the Champagne connoisseurs as well as novice.”

The evening commences with Champagne and canapés at the Sundara Mezzanine Bar overlooking Jimbaran Bay at 7:00 pm.

Champagne Dinner Menu
Sundara Restaurant
Four Seasons Resort at Jimbaran Bay

Monday, June 2, 2014

Smokey Oysters with spice tomato and horseradish
Bollinger, Special Cuvee Brut, N.V.
Confit Salmon with crab salad, salmon perals, chive oils
Bollinger, Special Cuvee, Brut Rose, N.V.
Slow-roasted duck with pistachio crusted scallop, gem pureem Asian pear
Bollinger, Le Grande Annee Brut, 2002
Over-baked pear clafoutis, honeycomb crunch and maple ice cream
Bollinger, La Grande Annee Brut Rose 2004

Price: Rp. 1,300,000 per person plus 21% tax and service (US$137).

For more information or reservations for the limited seating available telephone ++62-(0)361-708333 or [Email] .

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