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Customs House’s new pop-up bar is a French champagne affair
Customs House is blowing some fancy French vibes our way, and whilst we’re not super thrilled that it’s already autumn, this seasonal pop-up bar is really cheering us up.
Picture this: you’re sitting in their exclusive lawn overlooking the beautiful river, surrounded by only the finest of ingredients, sipping on luxurious bubbles as the sun goes down.
This season, Customs House is blessing its guests with a touch of elegance by introducing the world’s oldest champagne house, Ruinart for their Art de Ruinart pop-up bar.
Landing on Saturday, March 28 and open Thursdays to Saturdays from 4pm, Art de Ruinart will see you savouring the fruity and chardonnay-heavy expression from the classic ‘R’ de Ruinart bottle. Further tending to your sophisticated side, the blanc de blanc will also be on offer for a lighter touch, along with the equally iconic bottle of Ruinart rosé.
Now, what would a great glass (or preferably bottle) of champagne be without some equally tantalising bites? Perfectly complimenting your tipple of choice, you can relish a fine selection of plates including freshly shucked oysters, confit duck croquettes or seared tuna with edamame, pickled ginger and dashi cream.
And now, for the part we’ve all been waiting for: the Moreton Bay bug croissant is making a huge comeback! Beautifully topped with crisp prosciutto, iceberg lettuce and lime mayo, this is the flaky pastry filling we just can’t stop raving about!
To cheese, or not to cheese: this will definitely not be the question on your next visit. A slice of some dairy goodness is definitely necessary to accompany the bubbles, and the ones on offer are a must-try. Let your palate sing with Paysan Breton brie from the Brittany region, or aged cheddar from Dorset all served with warmed walnut bread and house-made lavosh.
Customs House is once again coming thru with a stellar pop-up bar, so head on over to this inner-city French escape (but please, leave the berets at home).
Excusez-moi, is it apéro time yet?