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Tamarind and Bollinger collaboration for Champagne Week

Tamarind & Champagne Bollinger team up for National Champagne Week

By LLM Reporters on 1st October 2015

Mayfair’s Michelin-starred Indian restaurant launches the unique Champagne Bollinger at Tamarind tasting menu to celebrate National Champagne Week.

National Champagne Week has inspired Tamarind of Mayfair to team up with Champagne Bollinger and create a delicious and decadent five-course tasting menu. Each course of the Champagne Bollinger at Tamarind menu has been designed by head chef, Peter Joseph, to match with a different Bollinger Champagne.

A truly unique and multi-sensorydining experience, the menu will take diners on a gastronomic exploration ofNorthern Indian cuisine with dishes matched to compliment flavours of specially selected Bollinger cuvées. The Champagne Bollinger at Tamarind menu will be available throughout National Champagne Week (from 1st to 7th October) and reflects the Tamarind food philosophy, which is driven by a desire to present eclectic and expansive Indian dishes derived from traditional Moghul cuisine.

Grilled Lobster tail at Tamarind Mayfair
Grilled Lobster tail, paprika ground spices and nigella seeds with seared scallop, smoked peppers and tomato chutney, which is paired with Bollinger Special Cuvée

The journey begins with a Grilled Lobster tail, paprika ground spices and nigella seeds with seared scallop, smoked peppers and tomato chutney, which is paired with Bollinger Special Cuvée. This is followed by Tandoor grilled baby chicken breast on puree tomato with fenugreek leaves, which is accompanied by Bollinger La Grande Année 2004. A Champagne Bollinger sorbet is served as a palette cleanser between courses, before a main dish of Tandoor lamb chops with raw papaya, fennel and star anise is matched with Bollinger La Côte aux Enfants Grand Cru Pinot Noir 2012. Accompaniments of vegetable rice, dal makhani and toastednaan are served alongside the main course. A Steamed dahi with raspberry coulis and strawberry macaroon with a Bollinger Rosé completes the journey.

Joseph said: “Champagne matches our cuisine surprisingly well – it has just the right amount of acidity to compliment and highlight the rare flavours within the food. We have really enjoyed putting this menu together for National Champagne Week and hope our customers will share the journey us.”

Tamarind of Mayfair was the first Indian restaurant to be awarded a Michelin star in 2001, an accolade it proudly holds to this day, making it one of just six Indian restaurants to do so.

Tandoor grilled baby chicken breast
Tandoor grilled baby chicken breast on puree tomato with fenugreek leaves, which is accompanied by Bollinger La Grande Année 2004.

The five-course Champagne Bollinger at Tamarind menu will be available for £135 per person, including the Champagne Bollinger flight and will be available from October 1st.

tamarindrestaurant.com