After the raging success of their October-long Veuve Clicquot pop-up, Bullion Bar at The Mint, the Trippas White Group have cleverly relaunched the space with another bubbling golden liquid.
Luckily I was on hand for the launch of their Moët & Chandon pop-up, as there were countless gold-plated goblets of Moët & Chandon Impérial to be consumed!
Upstairs on The Mint balcony, guests were treated to canapes created by Moët & Chandon Chef de Cuisine Pascal Tingaud.
They were designed to compliment a range of Moët & Chandon Champagnes, including the Moët & Chandon Grand Vintage Rosé 2002...
...which came up strawberries against a quail egg topped beef tartare en croute. As Chef Tingaud says: "For me, champagne is the most open wine you can have."
We moved inside for a three-course meal also designed by Tingaud, though it was executed by The Mint's Chef Brad Jones...
...to ensure we got the pleasure of Chef Pascal Tingaud's company in the dining room.
Our meal began with snapper ceviche, smartly complimented by a Moët foam.
This was followed by a beautifully plated honey peppered spiced duck breast with heirloom carrots, beetroot and caramelised plum, that proved another good match to the lovely Moët & Chandon Grand Vintage Rosé 2002.
It would have been my Champagne of the evening had the evocative wobble of the textbook coconut panna cotta not beguiled me into loving the fruity Moët & Chandon Nectar Impérial best.
The Alternative Media Group Bar Fly was also looking rather beguiling, pictured here with Chef de Cuisine Pascal Tingaud.
At the conclusion of our evening, Chef Brad Jones introduced his kitchen crew for some well-earned applause.
You can visit the Moët & Chandon pop-up at Bullion Bar any Wednesday, Thursday or Friday evening between 3pm and 9pm between now and the 20th December, 2013.
The Mint, 10 Macquarie Street, Sydney
Ph: (02) 9233 3337