Founded in 1760, Maison Lanson is one of the oldest champagne houses, proud to have maintained their family traditions for more than 260 years. They have a belief that love for others is also a love of life, and are proud to stand for the values of openness, kindness, humility, authenticity and elegance.
Those values were clearly on display as guests gathered to share an evening of fun and friendship – the sounds of clinking glasses, laughter and chatter filled the room with warmth. While the Amazonita waitstaff kept glasses topped up in the restaurant, head chef Vincent Kho was hard at work in the kitchen with his team, plating up delectable dishes. Kho has a passion for using sustainable, seasonal, local produce and the menu reflected his desire to showcase those ingredients on the plate.
The evening started in the opulent East Imperial Bangalore Polo Club bar with fresh Clevedon Oysters with Rhubarb Granita, Gin Cucumber and Dill, and Tapioca Crisps with Whitestone Brie, Blackberries and Agave. To drink we enjoyed the Lanson Black Label Brut NV.
Our appetites well whetted for the meal ahead, we took our places in the stunning main restaurant. Amazonita looked tropical and inviting, dressed with fabulous fresh flowers and plush, jewel-coloured furnishings – both the restaurant and food providing Instagram opportunities at every turn.
Our high expectations were well and truly met with the first course of Grilled Hokkaido Scallop, Pickled Grapes and Ajo Blanco matched perfectly with the Lanson Organic Green Label Brut NV. We took a moment to enjoy a spectacular tequila-based palate cleanser presented by the bar staff before continuing with Agave and Lavender Roast Duck with Plum, Fennel and Turnips. General Manager, Josh Peat, explained that the “Lanson Extra Age Brut, a multi-vintage wine enhanced the richness of the duck whilst showcasing how Champagne can be savoured throughout all courses.”
Next up was Te Mana Lamb Rump with Orange and Kūmara Gratin, Roasted Young Carrot, Pickled Mushrooms and Chimichurri. Each dish throughout the meal was stunningly plated with a careful balance of flavours and textures – in this instance the lamb was matched with my favourite champagne of the night, the exquisite Lanson Gold Label Brut 2009.
Just when we thought we couldn’t squeeze in another bite the spectacular dessert arrived – Mascarpone and White Chocolate Mousse, with Toffee, Blackberries, Bitter Meringue and Shiso paired with a glass of Lanson Rosé NV.
During the evening we heard from Jenn McKenzie, Lanson Brand Ambassador who shared the Lanson philosophy while explaining the flavours and profiles of each of the champagnes, and Amazonita Restaurant Manager Leighton Sparks, who challenged us to enjoy the vintage Lanson Gold Label in a wider wine glass. The result was outstanding! As we finished the meal there was a resounding round of applause for chef Kho before guests spilled out into the crystal-clear Christchurch night, loaded dish goodie bags in hand.
We are grateful to both Lanson and Amazonita, and our warm and delightful guests, for creating another memorable Dine with dish event.