Spread the love
Post Views: 7

Elevate dim sum brunch weekends with Summer Pavilion’s newly launched Grower Champagne and Dim Sum pairing menu which features Chef Cheung Siu Kong’s well-loved Cantonese dishes paired with artisanal Champagnes from Goutorbe-Bouillot, Pierre Gimonnet et Fils and Diebolt-Vallois.

Grower Champagnes are grown, vinified, and aged by a specific grape grower and their family. The winemaker cultivates the vineyards, harvests the fruit, produces the wines with their own hands, and possess their own branding, which explains why these Champagnes are considered true artisanal products. Whereas large Champagne houses may use grapes from different vineyards in the Champagne region to create a consistent house style.

An emerging trend, the appeal of grower Champagne is that it comes from one vineyard, and thus carries with it one of the most marketable intangibles in all of wine – terroir.

 “With terroir being the forefront of each wine, singularity of character is discernible and hence, grower Champagnes have been described as ‘artisanal winemaking’. Similarly, the making of dim sum is a very delicate and labourious process, so we came up with the idea to combine the passion behind both sets of craftsmanship to present a unique one Michelin star dining experience at Summer Pavilion”, said Sommelier, Helen Chong.

This exquisite pairing menu commences with a trio of handcrafted dim sum paired with the Goutorbe-Bouillot Reflets de Rivière, Brut NV. Delicate and vibrant on the palate, the Champagne boasts a fine mousse, luscious acidity and a subtle creamy texture that complements the curated dim sum selection.

For the first main course, the dry and crisp Pierre Gimonnet & Fils Blanc de Blancs, Cuvée CUIS, 1er Cru Brut NV features a medium ripe fruit flavour and salinity that lends a refreshing finish to match the lobster’s sweet character.

A clean and elegant Champagne with concentrated flavours of fresh red fruits and subtle spices, the Diebolt-Vallois á Cramant, Rosé NV adds dimension to the second main course – braised king scallop served with stuffed eggplant, prawn paste and spicy sauce. Please refer to Appendix A for the full menu.

Available from SGD 118 per person, this exclusive five-course menu with three glasses of Champagne, will be available on Saturdays and Sundays, from  12 p.m. to 2.30 p.m. until 15 November 2020.

For reservations, please call 6434 5286, email  rc.sinrz.summerpavilion@ritzcarlton.com, or visit www.summerpavilion.com.sg.