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On Wednesday 5 June, a very special launch event took place in the scenic surrounds of Dawson Street. Those in attendance included Larissa Nolan, Alan Hughes, Tolü Makay, Martin King and Jenny McCarthy.
Guests who attended the event got an exclusive chance to sample FIRE’s new Champagne Elevation Menu, perfectly crafted to complement Laurent-Perrier’s champagne selections. These are now available alongside FIRE’s current signature A la Carte, Weekend Lunch, Early Bird or Table d’Hôte menus. On arrival, guests were treated to a glass of Laurent-Perrier La Cuvée and were escorted upstairs to the terrace.
Once seated, guests heard from Richie Wilson, Culinary Director at FIRE Steakhouse & Bar on FIRE’s new Champagne Elevation Menu and the significance behind each courses’ champagne pairing. Guests then enjoyed the first course of David Keane’s Connemara Oysters served with a pear and raspberry salsa and Burren Balsamics citrus pearls and paired with a glass of Laurent-Perrier La Cuvée.
Guests were then served a fresh and tangy palate cleanser of Raspberry Sorbet, Nasturtium Flowers, Raspberry Rings & Powder, with a Champagne Topping, which was the perfect introduction to the main course of FIRE’s Surf & Turf; a 65 Day Salt-Aged Peter Hannan Rib with Dublin Bay Prawns, served alongside wilted spinach & samphire, and paired with a crisp glass of Laurent-Perrier Brut Vintage 2015.
The evening’s culinary journey was concluded on a sweet note with a glass of Laurent-Perrier La Cuvée Rosé paired with FIRE’s Strawberries and Champagne dessert; a serving of Dublin Strawberries, Vanilla Clotted Cream, Brandy Snap Tuille & Champagne Sabayon.
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