Billecart-Salmon at VOMO Fiji
Champagne Billecart-Salmon at VOMO Fiji
A truly magical experience, enjoying Billecart-Salmon champagnes at the exclusive VOMO Island Resort with a specially curated menu designed to highlight both the unique location and the premium champagnes.
Course 1 Billecart-Salmon, Brut Reserve NV
Fresh Pacific Oyster with green apple infused chardonnay vinegar, nama (sea grapes) and salmon caviar, dill leaves
Prep notes: add mirin into the vinegar.
Wine Note: A refined Champagne blending Pinot Noir, Chardonnay, and Pinot Meunier. Crisp green apple, pear, citrus zest, and gentle brioche notes. Fine mousse with refreshing minerality.
Pairing Analysis: The oyster’s salinity and sea grapes mirror the wine’s mineral core, while green apple vinegar and mirin align with its orchard fruit acidity. The caviar adds subtle umami that deepens texture without heaviness, creating a pure, elegant start.
Course 2 Billecart-Salmon, Brut Rosé NV
Seared Duck Breast, served warm with rocket lettuce, raspberry vinaigrette, vanilla macerated citrus salad
Prep notes: balsamic berry reduction to sear the duck, balance vinaigrette – not too acidic orsweet.
Wine Note: Elegant and expressive, showing strawberry, raspberry, citrus zest, and rose petal with a silky mousse and dry finish.
Pairing Analysis: The duck’s richness harmonizes with the Rosé’s Pinot Noir depth, while raspberry vinaigrette enhances red fruit tones. Vanilla citrus bridges to the Champagne’s floral notes, creating a balanced, romantic mid-course that feels both fresh and indulgent.
Course 3 Billecart-Salmon, Blanc de Blancs NV
½ lobster tail with beurre blanc, crispy potato rosti, toasted sliced almonds, fresh seaweed salad with sesame dressing
Prep notes: subtle sesame tones. Use mirin and rice vinegar, fresh lemon zest and chive garnish
Wine Note: 100% Grand Cru Chardonnay, pure and mineral with notes of lemon zest, white flowers, chalk, and almond. Taut acidity and creamy texture.
Pairing Analysis: Lobster and beurre blanc pair seamlessly with the wine’s citrus and mineral precision. Almonds reflect autolytic depth, while the seaweed and sesame provide subtle salinity. A refined, coastal composition that highlights Chardonnay purity.
Course 4 Billecart-Salmon, Cuvée Nicolas François 2008
Pan fried veal tenderloin with miso & lobster bisque glaze, buttered leeks fried oyster mushrooms and cauliflower & truffle puree
Prep notes: miso lobster bisque glaze – use champagne instead of brandy, white miso paste, keep it subtle and light. Cauliflower puree – mix with potato to thicken and add volume, more like a mash, lite on the truffle.
Wine Note: A powerful vintage blend of Pinot Noir and Chardonnay. Notes of quince, apricot, toasted almond, honey biscuit, and candied citrus, with exceptional length and minerality.
Pairing Analysis: The miso lobster glaze adds umami that aligns with the Champagne’s nutty depth. Veal’s delicacy complements its structure, while cauliflower and truffle provide earthy resonance. Champagne’s acidity refreshes between bites, making this the most opulent and texturally complete course.
Course 5 Billecart-Salmon, Cuvée Elisabeth Salmon 2009
Rhubarb & strawberry crumble, served warm with lemon & ginger ice cream, toasted pistachios
Prep notes: crumble filling to have cloves and vanilla flavours, crumble topping to have whole rolled oats for texture. Lemon & ginger i/c – subtle ginger, add thyme for earthy interest.
Wine Note: A complex vintage rosé showing wild strawberry, blood orange, candied citrus, and almond biscuit. Dry, structured, and gracefully aromatic.
Pairing Analysis: The crumble’s red fruit and spice echo the Rosé’s profile, while lemon and thyme ice cream heighten freshness and minerality. Pistachio warmth reflects the wine’s nutty finish, closing the dinner with elegance and comforting vibrancy.
