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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

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Something Small

Natural Oyster | Ginger & Tarragon Vinegar | Fresh Shallot

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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

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To Follow

Local Fijian Prawn | Raspberry Vinaigrette | Pink Grapefruit & Peach Salsa | Long Beans | Roast Fennel Bulb | Dill

Served with 2017 Caves D’Esclans Whispering Angel Rosé

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Palate Cleanser

Cointreau & Cucumber Granita

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Main Event

Pan Seared Duckbreast | Beet & Anise Puree | Twice Cooked Dalo | Honey Cinnamon Glazed Baby Carrots | Orange Vanilla Jus | Raw Baby Beets | Basil

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

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To Finish

Chocolate & Mango Delight | Brownie | Mango Mousse | Chocolate Mousse | Candied Vanilla Bean | Soursop Sorbet | Chocolate Soil | Isomalt | Gold Dust

Served with NV Billecart-Salmon Sous Bois

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

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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.

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