WILDE Launches KRUG Champagne Dining Experience
WILDE launches an exclusive dining experience in collaboration with esteemed Champagne house- Krug, available only from 4th August to 30th September 2017.
The menu has been carefully curated by WILDE’s Executive Chef Sandeep Singh, who works with the best artisan suppliers and the finest local ingredients from across Ireland. The exquisite dishes have been expertly paired with Krug Champagne and selected by world renowned sommelier Julie Dupouy; with KRUG Grande Cuvée 163rd edition, 164th edition and KRUG Rosé featuring on the menu.
Against the beautiful 1930’s backdrop of WILDE, diners are invited to enjoy the exclusive pairing menu, which features a starter of delectable Dublin Bay prawns with asparagus and Iberco ham, accentuated by Krug’s extraordinary blend Grande Cuvée 163rd Edition. This dish offers a beautiful contrast between the sweet juiciness of the Dublin Bay prawns and the savoury and earthy characters of the ham. Krug Grande Cuvée 163rd Edition creates a subtle link between these two ingredients by bringing an incredible freshness but also by complementing the dish with its multi-layered aromatic expression through fruit, spices and matured flavours.
For main course, diners can opt for the Dover Sole Menuniere that comes in caper beurre noisette and is paired with Grande Cuvre 164th Edition. The addition of capers punctuates the dish with small pockets of saltiness, mirroring the saline minerality of Krug Grande Cuvée, adding a little twist to a classic dish. With this dish, the Champagne reveals itself through rounder, creamier characters, matching the richness of flavours of the Beurre Meuniere while its energy allows for a complete pairing.
Alternatively, diners may choose Rack of Spring Irish Lamb as their main, which is paired with Krug’s elegant and light Rosé. Krug Rose is always characterised by an incredible elegance which makes it a perfectly ally to the delicate nature of Irish Spring Lamb. The presence of artichoke and broad beans brings an extra subtle earthy dimension which is balanced by the generous fruit characters of Krug Rose.
Dessert is classic Baked Alaska, paired with Krug Rosé. This pairing is pure synergy. The sweet yet acidic flavours of this dish, perfectly complements the structure and aromatic profile of the Krug Rose.
Sandeep Singh, WILDE Executive Chef comments: “We’re very excited to bring our customers an exclusive dining experience in collaboration with Krug. Our food philosophy at WILDE is about simplicity and respect for ingredients so there is a great synergy between the identities of WILDE and the House of Krug. We have therefore created dishes that allow the quality of the ingredients to come together in exceptional style and paired with each Champagne’s unique, intense bouquet and complex flavour range, it is the perfect combination.’’
Julie Dupouy Sommelier and brand ambassador for Edward Dillon & Co’s portfolio of Champagne houses says: “This collaboration between Krug and WILDE is very unique and special and is a first in Ireland. It has been an exciting journey working on the Champagne pairings with Sandeep and the rest of the team at WILDE. Each dish has been specifically created for Krug Grande Cuvée or Krug Rose. The result is very impressive with the chosen Champagnes balancing ingredients, bringing freshness, energy and harmony and thus presenting a complete pairing.”
The Krug Dining Experience at WILDE is available all day from 4th August – 30th September 2017. Diners can choose to indulge in the full, three-course pairing menu, or simply select a starter or a main course pairing to enjoy if preffered. Overlooking Harry Street at the heart of the city centre adjacent to Grafton Street, WILDE offers the ideal setting for this very special dining experience, with a refined touch of 1930’s vintage glamour.
Dublin Bay Prawns,
with asparagus, Iberico ham, aged balsamic syrup, feta
KRUG Grande Cuvée 163rd Edition
Dover Sole Meunière,
natural potatoes, caper beurre noisette
KRUG Grande Cuvée 164th Edition
Rack of Irish Spring Lamb,
braised artichoke, broad beans
peach and sour cherry
Three Courses (Starter, Main & Dessert with KRUG Champagne Pairing) €180.
To make a reservation click here or phone on +353 1 646 3352.