Just when we thought that the inventive combination of flavours could not be topped, the next dish of Poached Scottish Lobster with cep mushroom ravioli, chicken oyster and lobster bisque was just stuning. Interesting texture to the cep ravioli where it was fried rather than boiled providing a contrast to the poached lobster.
The Champagne that was paired with this dish was the favourite of the evening. It was the Laurent Perrier Grand Cuvee- Grand Siecle which was the only bottle to be poured from its sexy black bottle from its own cradle.
This is their first multi vintage prestige cuvee and has been aged from over 6 years. This Champagne has a long history and was inspired by old tasting notebooks of the cellar masters. Smooth, complex, more please. All this being expertly served by The Greenhouse’s charming sommelier, Marc Piquet.