The Coburg is delighted to welcome Champagne and Oyster lovers with the announcement of its third Supper Club instalment. The evening of Thursday, September 21st will see four Champagnes specially selected from the Henriot catalogue enhance a dinner menu championing fresh oysters. This is a night that promises to be filled with delicious bubbles, Irish produce in beautiful, convivial surrounds where like-minded foodies can enjoy the experience solo or in groups.
Attendees can look forward to a four-course dinner menu, carefully curated by The Coburg’s Executive Head Chef, Marek Sulg. As with all of The Coburg’s menus, Supper Club prioritises the use of Irish produce and suppliers, with oysters for the evening locally sourced from Wrights of Marino.
Starting the evening off strong, guests will be greeted with oyster amuse-bouche, paired with Henriot Brut Souverain. The first course will be a light dish of goats cheese and beetroot, served with a delicious glass of Henriot Rosé. The main course will feature flavoursome Halibut in a Champagne and oyster sauce, paired with an aromatic Henriot Millesime. To conclude the evening, guests will enjoy a moreish dessert, complete with a glass of lively Henriot Blanc de Blanc.
Taking place on Thursday, the 21st of September, The Coburg’s Henriot Supper Club will commence at 6:30pm. Tickets are priced at €79pp and can be purchased via OpenTable. Early booking is recommended as spaces are limited.
For more information on The Coburg’s Supper Club, as well as Conrad Dublin’s premium food and beverage offerings, please visit conraddublinrestaurants.com and follow @conrad_dublin and @thecoburg on Instagram.