Vomo Archives - Dhall & Nash Fine Wines

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

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

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

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

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

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.

by Aimee Hopwood

Bringing in 2019 with Wine, Sunsets & Tropical Islands

Another year, and another celebration of good food, wine and island life at Vomo in Fiji.

I hit the ground running with a La Marca Prosecco cocktail demonstration at the legendary Rocks Bar. Such was our inventive flair that we invented a whole new cocktail - The La Marca Sparkler. One part elderflower cordial, one part gin, one part lemon juice, topped with La Marca Prosecco and garnished with cucumber. This drink was made for afternoons by the beach!

The following evening, with a magnificent sunset behind us, we worked through the exceptional Rosé wines from Sacha Lichine and we discovered a new equation in the process:

Whispering Angel + Sunset + Vomo = Divine!

..and then onto the big one - a New Year's Eve degustation. New chef Michael Fossbender was immense and designed an exceptional menu. For me the ‘hit’ of the night was the most simple - a natural oyster with a sip of great Chablis. C’etait incredible!

NYE MENU

Apperetif

NV Billecart-Salmon Brut Reserve

Something Small

Natural Oyster | Ginger & Tarragon Vinegar | Fresh Shallot

To Start

Tuna & Toasted Sesame Tataki | Bush Lemon & Mint Sorbet | Passionfruit Butter Mayonnaise | Basil & Kaffir Glass | Salmon Caviar

Both served with 2015 Domaine Testut Chablis, Montee de Tonnerre

To Follow

Served with 2017 Caves D’Esclans Whispering Angel Rosé

Palate Cleanser

Cointreau & Cucumber Granita

Main Event

Served with 2014 Stag’s Leap Hands of Time Red Blend

To Finish

Served with NV Billecart-Salmon Sous Bois

New Years Eve VOMO Island — New Year's Eve Celebrations

And so NYE came and went, and then it was 2019. The blue skies shone. A simple toast to the New Year - a celebration of 200 years of Maison Billecart-Salmon as we saluted the 1st day of the year with these beautiful Champagnes.

The week rolled on and we opened a few more gems for happy patrons including a Magnum of the 2015 Ogier Clos de l’oartoire des Papes Chateuneufdupape, NV Champagne André Clouet from Bouzy and Mac Forbes RS19 Riesling.

Life can be bitter, life can be sweet - The perfect life is bitter and sweet.

A bientot, Vomo.

- Puneet

Billecart-Salmon Champagne at VOMO Island Resort

by Dhall & Nash Fine Wines

Billecart-Salmon Celebrations on VOMO Island

Puneet Dhall on Vomo Island with guests — Puneet and Vomo guests

Take one luxury tropical island resort, one Master chef and one of the World’s greatest Champagnes, and what do you get...

Last week Dhall & Nash were lucky enough to be on Vomo Island in Fiji with World class Kiwi chef Nic Watt (of MASU in Auckland amongst others). Why? We had gathered to celebrate the 200th anniversary of Maison Billecart-Salmon. Vomo is a proud ‘Billecart’ Island, and so it was a fitting tribute to open some of the World’s best Champagne in this idyllic setting with some exceptional cuisine from Nic.

A series of events over 4 days culminated in a 5 course Billecart-Salmon degustation as the sun set over the reef at ‘The Rocks’. It really was something special.
Such was the success, that we are considering making this an annual event. Contact us if you would like to be involved next year.

Big thanks to the Vomo family, in particular Mark and Renee Leslie, Andrew Clark in Food and Beverage with his assistant Bhishnu and Vomo chef de cuisine - Thushan Iranga.