Bucket List

Where: St Johns Bar & Restaurant, 5 Cable St, Wellington

Restrictions: All Ages

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As tradition dictates, for our last bucket list of 2018, we will enjoy Champagne, hosted by Casey from Pernod Ricard. Casey has suggested that we compare the different styles of making bubble/champagne. We propose comparing:
Deutz Blanc De Blanc – champagne method but in NZ; Jacobs Creek Reserve Prosecco – Charmant Method; Campo Veijo Cava Brut – Champagne method but in Spain; Mumm Rose – Rose style Champagne method. We will start with a traditional champagne cocktail – A Sugar Cube, Dash of Bitters, 30mL Martell Cognac, Topped with Mumm Grand Cordon.
And the chef will create grazing station.

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