An exclusive dinner where you'll learn the art of sabrage - opening a Champagne bottle with a sword!
- Royal Lancastar London, Lancaster Terrace, London, W2 2TY
The Royal Academy of Culinary Arts and Royal Lancaster London are hosting an exclusive Sabrage evening in the hotel’s beautiful Park Restaurant, overlooking Hyde Park.
Guests will be greeted with a glass of Champagne before learning about the ancient art of Sabrage; a traditional technique used after the French Revolution where sabers (or swords) were used to cast off the top of the Champagne bottle to impress guests. For the more daring, there will be an exclusive opportunity to partake in Sabrage itself!
This will be followed by a delicious four-course dinner, paired with a variety of exquisite fine wines. Dinner includes a Bouillabaisse with cured mullet, fennel and saffron; a Venison Wellington with juniper, pomme purée and berry jus; and for dessert an Apple Tartin with calvados crème Chantilly. All dishes are paired with the perfect wines to complement each dish, and will be guaranteed to please the pallet. You can view the full menu here.
The menu has been created by Executive Head Chef, Daniel McGarey, who graduated with a distinction from the Royal Academy of Culinary Arts in 2006. McGarey brings over 16 years of expertise to Royal Lancaster London and is passionate about only working with the best and most sustainable ingredients.
To book please email: [email protected], or telephone 020 8673 6300