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Hamilton Island Blog /  Vogue Living Champagne Dinner
  • Hamilton Island Blog

Vogue Living Champagne Dinner

Posted by Reef Magazine -  21 August 2013

Festive Vogue Living Champagne Dinner on Hamilton Island beach resorts

THE MENU

Pork crackling, oyster emulsion, mustard cress
Salt bush, nori and pickled ginger
Beetroot and truffle marshmallow
G.H. Mumm Brut NV

Forest of oyster mushrooms
Ruinart R de Ruinart NV

Crab and daikon ‘ravioli’
Yarra Valley salmon caviar – shiso emulsion
Billecart Salmon Brut Rosé NV

Broome red emperor and asparagus
Confit emperor – quinoa – asparagus vichyssoise
Charles Heidsieck Blanc des Millénaires 1995

Tea-smoked quail and pork jowl
Jamon iberico – seeds and corn
Veuve Clicquot La Grande Dame 2004

Passionfruit lollipop
Ruby grapefruit and blood orange
Textures of grapefruit and blood orange – basil tapioca
Moët & Chandon Nectar Impérial NV

It was a celebration of all things sparkle. Luminaries, style-makers and qualia guests gathered beneath a spray of stars (they do twinkle so much more brightly out here) to raise glasses at the annual Champagne Dinner, hosted by Vogue Living, and experience the ultimate in resort luxury.

The scene was set poolside in the balmy November evening, along qualia’s private stretch of Coral Sea. Stylist Megan Morton dressed it so simply, so elegantly in white and silver.

Oh the uncomplicated luxury of exquisite champagne with a delicately designed menu by qualia’s award-winning executive chef Alastair Waddell.

We toasted the 300-year history and evolution of champagne, first called ‘leaping light in a glass’ and perfected by French Benedictine monk Dom Pérignon, uncorking the finest selection of G.H. Mumm Brut, Ruinart R de Ruinart and Billecart Salmon Brut Rosé.

We saluted the grande names and dames of champagne such as Madame Clicquot (the ‘veuve’ in Veuve Clicquot means ‘widow’) with Charles Heidsieck Blanc des Millénaires 1995, the supple, golden and sweet Moët & Chandon Nectar Impérial NV and, of course, flutes of Veuve Clicquot La Grande Dame 2004. Well, as Mark Twain was quoted over dessert: “Too much of anything is bad, but too much champagne is just right.”

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About the Author

'REEF Magazine – Hamilton Island & the Great Barrier Reef' is a magazine that showcases all that Hamilton Island has to offer, from events, to an exciting array of activities, attractions and more. You can pick up your complimentary copy of 'REEF Magazine' at any Hamilton Island hotel, and you can also access some of our feature articles right here on The Island Blog.

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Book your Stay Book Direct Online Speak to Us (within Australia) Reef View Hotel, Palm Bungalows, Beach Club1300 007 333 qualia1300 780 959 Hamilton Island Holiday Homes1800 370 811 International Contact Details Chat to Reservations
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Book your Stay Book Direct Online Speak to Us (within Australia) Reef View Hotel, Palm Bungalows, Beach Club1300 007 333 qualia1300 780 959 Hamilton Island Holiday Homes1800 370 811 International Contact Details Chat to Reservations
Our Resort Tours & Activities +61 7 4946 8305 Chat to Tour Desk Buggy Hire +61 7 4946 8263 Restaurants +61 7 4948 9422 Hamilton Island Golf Club (Dent Island) +61 7 4948 9760
Our Facilities & Services Hamilton Island Marina +61 7 4946 8353 Hamilton Island Airport +61 7 4946 8620

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