Conrad Dublin’s esteemed destination restaurant, The Coburg, is delighted to announce the return of its renowned Supper Club series this September with a much-loved theme to mark the occasion. 

Champagne and oyster lovers are in luck on September 5th as the latest Supper Club instalment sees a curated menu in collaboration with Henriot Champagne, including fresh oysters locally sourced from Wrights of Marino. Food enthusiasts can look forward to an intimate evening of tasty bubbles and delectable dishes in stunning 5-star surroundings, perfect for experiencing solo, in a couple or with a group. 

The Coburg’s Executive Head Chef Marek Sulg has curated a bespoke one-off menu, boasting the best of Irish produce and carefully chosen to complement the range of revered Henriot Champagne available behind The Coburg’s bar. 

The evening will begin with a welcome canape of feta and olive choux, served alongside a delicious glass of Henriot Brut. The amuse bouche will be a perfectly prepared oyster alongside a brut top up, before diners enjoy a delectable starter of scallops, bisque risotto and black pudding crumb with Henriot Vintage. The main course of turbot is set to tantalise taste buds, served with duchess potato, tender stem broccoli, Enoki mushrooms, chives oil, and a green apple and blue cheese champagne sauce alongside a glass of Henriot Rosè. To cap off a luxurious dining experience, a glass of Blanc de Blancs will complement a dessert of West Indian tropical fruits alongside coconut granite and dark chocolate pearl.

The Coburg’s Henriot and Oysters Supper Club will take place on Thursday, September 5th, commencing at 6:30 PM. Tickets are priced at €79 PP and early booking is advised as spaces are limited.