Join us for a very special evening hosted by the Chef de Cave of Gosset, Odilon de Varine to explore the stunning Champagnes from this well-known House paired with a menu specifically created by our own Edward Boarland.
Maldon rock oyster
Wild bass & crab tartare, Granny Smith apple, yuzu & shiso
Gosset Grand Blanc de Blancs NV
Warm lobster tail with burrata, lardo di colonnata & tomato
Gosset Grand Rose NV
Roasted veal medallion, braised shin croquette and hazelnut crumb
Gosset Grand Millesime 2006
36 month old Comté
Gosset CELEBRIS 2004
Caramelised Abacaxi pineapple with coriander and juniper,
yoghurt and lime mousse
Gosset Petite Douceur Extra-dry NV
£125 per person
Email firstname.lastname@example.org to book your place - limited seats available!