Having grown up surrounded by some of the best wineries in the world, we have a real appreciation for good wine and good food. Perrier-Jouёt’s ‘Art Of The Wild’ residency at The Mandrake encompasses both these things, intertwined with a super Instagrammable setting that features wild and tropical plants.
Set on the exclusive terrace at The Mandrake (you can only gain access to it if you’re invited or if you’re a resident), for the next two weeks limited tickets are available to experience this magical oasis. Luxurious champagne tastings and paired dinners are being held on selected evenings throughout the week and weekend, and the elaborate floral design class on Wednesday evening is already sold out.
The Mandrake hotel is a decadent, art-laden building where each room is more spectacular than the last. Being led up through the elevator with walls like black onyx and onto the florally decorated terrace was quite a spectacle, and from the get-go, this event was a luxurious experience of the senses. From the delicate glasses of Perrier-Jouёt champagne to the beautiful floral artwork on the bottles, glassware and around the terrace, we were in Instagram heaven.
After an engaging talk by Perrier-Jouёt ambassador Hamish and his many accents, we were treated to the Champagne Paired Dinner. To begin we were served canapes and a glass of Perrier-Jouёt Blanc de Blancs while we milled around and admired the floral installation. Fried, cheesy cubes of tapioca came around first, followed up by trays of deliciously crispy Scottish langoustine.
Seared scallop, sauteed cavolo nero, spinach and lovage
To start we were served two of the biggest scallops we’ve ever seen, seared and served with sauteed cavolo nero, spinach and lovage and paired with the Perrier-Jouёt Belle Epoque 2011. The scallops had a wonderfully soft texture that was perfectly complimented by the spinach and lovage accompaniment, especially when spread along sliced portions of the seafood.
Next came a beautifully presented cod fillet, with crispy Jerusalem artichoke, creamy white onion fondue and fresh sorrel leaves artfully balanced along the top of the fish. Wonderfully tender, this dish was presented alongside the Perrier-Jouёt Blanc de Blanc NV, the same glass we had when we first arrived, again paired with seafood to show off its brightness.
Welsh lamb loin, corn, girolles and ricotta
Our favourite course was the Welsh lamb loin, sprinkled with grilled corn kernels, a ricotta-based sauce and moreish girolles mushrooms. The lamb was cooked to perfection, blushing pink on the inside with the fat gently caramelised along the edge. Paired with the Perrier-Jouёt Belle Epoque Rosé 2006, this wine was delicate enough to let the heavy flavours of the meat take centre stage while complimenting it with rich aromas of berries and a fruit palette.
After this, we took a little break to hijack the garden swing and a bottle of champagne in order to create the perfect Insta photo. For anyone heading along to the Art of the Wild events, we highly recommend taking a snap here. It has the best aesthetic and lighting in the whole installation, and trust us, we tried them all.
To finish the meal, we were served what looked and tasted like champagne in dessert form. Perrier-Jouёt Blason Rosé NV had been used to create a fresh granita, while yoghurt sorbet and grapefruit jelly finished this unique and intriguing dessert off. For us, this dessert was all about the textures; from the crystal feeling of granita in your mouth to the creamy sorbet and the smooth grapefruit jelly, it was a fun time for the taste buds. Served alongside a glass of the same Blason Rosé, we got double the taste of mature red fruits and fragrant rose and orange flowers on the nose.
The Perrier-Jouёt x The Mandrake ‘Art of the Wild’ dinner was truly an experience for our senses, from the beautiful visuals to the aromatic and delicious four courses, to the contemporary music playing softly in the background. If you’re interested in experiencing a tasting of these romantic champagnes or going all-out with a dinner, you’ll have to be quick to snap up the remaining tickets from here.
