Late in 2016, The Laguna, a Luxury Collection Resort & Spa, Nusa Dua hosted one of its renowned wine dinners, this time featuring the refined splendour of Nicolas Feuillatte Champagnes paired with the outstanding culinary art of Executive Chef Made Putra and presented by Chief Sommelier Harald Wiesmann. Connoisseurs gathered for pre-dinner cocktails by the beach before moving in to Arwana Restaurant for the outstanding epicurean dinner. Sat around flower-adorned tables with lights sparkling on the Champagne flutes, guests indulged in a six-course feast that included foie gras accompanied by magnums of brut reserve, Champagne-cured Tasmanian salmon served with a delightfully smooth, fruity rose brut, a Wagyu beef tataki with the majestic, complex dry Palmes d’Or brut. The replete gourmands left Arwana restaurant already looking forward to the next indulgent feast by the Laguna team.
