Another Reason why Nobu is the Place to be in 2017!
Nobu’s newly appointed Head Chef, Harold Hurtada, and a number of iconic Champagne Houses are joining forces in 2017 to launch the exclusive Nobu Champagne Dinner Series.
Nobu General Manager, Carl Heinz Habel, and his team have personally selected some of the finest Champagne houses to pair with sensational 5 course menus consisting of signature Asian and South American flavours.
Event Calendar – Nobu Wine & Dine Evenings
The series starts off on 7 April with Billecart-Salmon. Based in the region of Mareuil-Sur-Ay, this small, family owned Champagne house crafts wines suited to almost any exquisite dining experience.
From the Reims, Louis Roederer features in Nobu on the 3 May. The exquisite collection of wines from one of the last great independent and family run Champagne houses promises a night of absolute indulgence.
Tattinger will provide its finest selection of wines on 7 June where diners can revel in the magical synergy of Japanese/South American cuisine and fine French bubblies.
Two of the greats come together on 5 July – Moet et Chandon and Dom Perignon will undoubtedly pull out all the stops to ensure that diners receive an unforgettable champagne and food experience.
Pol Roger and Lanson join forces on 2 August stimulate the senses and tantalise the taste buds, while on 6 September Nobu plays host to Bollinger and Nicholas-Feuillatte for one, last, magical night.
Full Nobu Champagne Dinner Series Calendar:
5 April – Billecart-Salmon
3 May – Louis Roederer
7 June – Tattinger
5 July – Moet en Chandon & Dom Perignon
2 August – Pol Roger and Lanson
6 September – Bollinger & Nicholas-Feuillatte
The Nobu Wine & Dine evenings are priced at R2 200 per person. To reserve your table at Nobu Cape Town, call (27) (21) 431 4511 or mail to firstname.lastname@example.org.
Founder of FoodBlogSA Media. B.Bus.Sc. - Marketing; M.Bus.Sc- Tourism. A career in destination marketing was calling but then my passion for food took over. Welcome to our restaurant marketing platform.