Ben Longhurst, New Zealand Brand Ambassador for the Louis Roederer Champagne house was on hand to introduce each superb selection, course-by-course.
Louis Roederer Brut Rosé Vintage 2011 was enjoyed with Raw Kingfish, Crème Fraiche, Yuzukoshi, Kumquat, Tamarillo & Kelp Oil for the first course.
This was followed by Paua, Eggplant, with XO Sauce & Red Vinegar. Louis Roederer Brut Vintage 2009 was chosen to accompany this.
The seafood theme continued with Steamed Hapuka, Cured Roe Emulsion, Kombu Butter & Seaweed. This was exquisitely complemented by Louis Roederer Cristal 2009.
A Lamb dish was accompanied by Green Sauce, Grilled Spring Onions & Mustard Oil. A departure from Champagne was selected for this dish – Joseph Drouhin Givry 2013 from Burgundy ably coped with this robust dish.
The dessert comprised a Pumpkin Seed Sorbet, with Bitters Meringue, Mandarin & Freeze-dried Plum. The crisp, delicate intensity of the Louis Roederer Carte-Blanche Demi-Sec was a memorable match and fitting finalé to such a memorable event.