Champagne is divided into two sections offering two different dining experiences. Chef Burgos says that both sections are "profoundly French". In the cafe-esq area you get a more bistro like dining experience. The decor is very stylish, colorful, and vibrant. The menu consists of things like braised lamb shoulder for two, crispy sandwich baguette, onion soup, and quiche lorraine, etc.
The second section is a more classic, formal French dining experience. It is equipped with crisp white table clothes, gleaming silverware, and sparkling crystal glasses. This is the section we sat in for dinner. It had a soft, romantic atmosphere. As soon as we were shown to our table we knew we were in for a superb dining experience. We initially started perusing the menu but then the manager came to our table and informed us that the chef had our dinner sorted for us. This new turn of events definitely excited us! We were more than happy to let the chef choose our dinner for us, in fact we prefer it! The chef knows best. We ate from Champagne's Degustation menu.
A champagne cocktail and an Americano to begin the evening... |
For our amuse bouche we had venison terrine served with onion and red wine compote...
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Delicous! The savoury venison terrine was paired beautifully with the sweet onion and red wine compote. The slice of crusty bread was also a nice touch. It added a wonderful crunch to the dish. |
First Course: Crispy prawns served with avocado puree and mango chutney...
Second Course: Blue Spanner crab crepe, gratinated with parmesan...
This dish is divine! Very creamy texture with chunks of delicious, fresh spanner crab. I couldn't get enough of this dish. We also appreciated the elegant presentation. |
Perfectly prepared seared scallops! The variety of flavours presented in this dish were very complimenting to one another. |
Fourth Course: Duck breast roasted pink, infused with honey toffee, cinnamon, cardamon, stair anise...
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This dish was sweet/savoury bliss! The duck was so tender it cut like butter. The presentation was very lovely, just the right amount of colour. |
Mouthwatering! Some of the best pork we have ever had the pleasure of devouring! The vinegar braised cabbage was the perfect accompaniment to cut through the fatty pork. |
Sixth Course: Beef cheek in rich red wine sauce....
The beef cheeks were so tender they fell apart at the fork. There was something very comforting about this dish. The rich red wine sauce added subtle sweetness. |
And last but not least dessert....crème brulee

*AmeriAus was the guest of Chef Olivier Burgos. All opinions expressed are our own.