Celebrating Champagne Day with Tsogo Sun

Champagne Day

There is pretty much a day for everything nowadays, which is kind of fun – and sometimes just a little bit weird. But there is a day I can really get behind: Champagne Day. Usually important days are celebrated with champagne, so it seems fair that there is a day to celebrate the fact that champagne exists. As Hester Browne said “Always keep a bottle of Champagne in the fridge for special occasions. Sometimes the special occasion is that you’ve got a bottle of Champagne in the fridge”.

Luckily, Tsogo Sun Hotels love Champagne and went all out with amazing specials for the entire weekend following Champagne Day. Hopefully you saw us post about it on Insta and Twitter and got some bubbly happiness. Tsogo Sun Southern Sun Waterfront also decided to celebrate Champagne Day with a few lucky people …

Champagne Day

How beautiful is this table setting?

Starting Off With Moët Ice Impérial

So, an incredibly lucky and excited me made my way to the beautiful Southern Sun Waterfront for a Champagne Day brunch. After being welcomed by General Manager Jacques Moolman, my Champagne Day officially started with a glass of Moët Ice Impérial, which I think is just about perfect.

I love Moët Ice because it’s just a little different and doesn’t take itself too seriously. You are meant to have it over ice and add whatever fruity goodness you feel like. Of course, there was a huge selection to choose from, such as freshly cut strawberries, cucumber, frozen berries, frozen kiwi cubes, and a bunch of fruit ‘syrup’ syringes. I tend to like my Moët Ice just the way it is, so I just went with the fresh strawberries, but later added some of the frozen berry cubes for fun. Super yum!

After enjoying our welcome champagne, a few fruity snacks, and a neck massage (thank you Utopia Spa), it was time for the formal brunch event to begin. Regional sommelier Georgio Meletiou ran us through the order of events, that is, the list of champagnes we would be having, which ,of course, is very, very important. Whipping out a sword, as one does, he then ceremoniously opened up a bottle of Moët Brut Impérial and brunch was served!

Champagne Day


Champagne Day ice imperial

Mixes for the Ice Imperial

Tiered Display of Starter with the Moët Brut

The most beautiful tiered display of starters with pickled apple, saffron poached pear, creamed cheese cherry tomato and biltong salad, green asparagus wrapped with beetroot cured salmon and fennel pearls, strawberry, raspberry, blueberry and cinnamon doughnut skewers, and an oyster with balsamic pearls and champagne spume. All this was to be enjoyed with the Moët Brut. Instant happiness!

Champagne Day tier

Tier of goodies

Champagne Day tomato and biltong salad

Tomato and biltong salad

Quail Eggs Benedict With Veuve Clicquot Yellow Label Brut

We then moved on to the always yummy Veuve Clicquot Yellow Label Brut. With it came the second starter: Quail eggs benedict on a chocolate muffin with grilled pineapple and orange flavoured hollandaise spume. This has to be the most adventurous eggs benedict I have ever had, but when you thought of it as a dessert and not a breakfast, it was delicious.

Champagne Day veuve clicquot

Yellow Label Brut

Beef Medallion with Veuve Clicquot Rosé

After our second starters, the world’s biggest champagne glasses made an appearance and many fun photos were taken. I swear the glass was the size of my head. The glasses also contained champagne (yay), this time the Veuve Clicquot Rosé, which is one of my favourites.

For mains we were presented with the most delicious and tender beef medallion, sautéed wild mushrooms, and jus. By now we all knew that there had to be a great chef behind all this foodie goodness. Turns out the executive chef of the Southern Sun Waterfront, Juan Neethling, was just recently crowned Unilever Food Solutions Senior Chef of the Year. That explains a lot. Bravo, Chef Juan, what an excellent meal!

Champagne Day beef

Beef medallion

Dessert with Moët Nectar Impérial

But, there was still one course to be had. Dessert was a macha panna cotta, cucumber and mint sorbet, kiwi gel, lemon and thyme macaroon and berry jus.  I love panna cotta and this green healthy version was a delight. To accompany dessert, we got to enjoy some Moët Nectar Impérial. Heaven.

Champagne Day macha panna cotta

Macha panna cotta

Too Much Champagne Is A Good Thing

F. Scott Fitzgerald said too much anything is bad, but too much champagne is just right. I think he was right about that. Champagne is one of those wonderful things that just makes life better. It’s always there when you want to celebrate, but it’s also there to celebrate.

A huge thank you to Tsogo Sun Southern Sun Waterfront for inviting us to celebrate Champagne Day with you! Thank you to Jacques, Georgio and Tatum. And a gigantic thank you to champagne for existing. Here is to you!

Champagne Day

Bubbles are best

Visit The Southern Sun Waterfront

To try out Chef Juan’s fabulous cuisine, be sure to visit Yizani Restaurant at the Southern Sun Waterfront. Southern Sun Waterfront has also just launched a gin and sushi experience every Wednesday from 17:00-19:00. R175 per person gets you bottomless gin cocktails and a sushi platter. For more info and to book contact the hotel on +27 21 4094000 or email sswaterfront.reservations@tsogosun.com.

Written by Sabine Palfi

Article Date: November 2018


All information correct at time of publication. We do not accept any liability caused by errors, including, but not limited to, changes in price, menu, opening times, address, or other contact details.