Date/Time
Thursday, December 31, 2020
7:45 pm - 10:00 pm
Location
Oak Bay Beach Hotel
1175 Beach Dr
Victoria
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Celebrate the last evening of the year with our first New Year’s Eve Champagne Dinner! Guests are invited to join Executive Chef Kreg Graham as he showcases multiple champagnes and pairs them each with a new culinary delight. Set in The Grand Lobby, guests will be personally seated by masked hotel staff to their individual table, with views overlooking the Seaside Gardens.
Tickets: $299 per person, + tax.
December 31, 2020
Doors open: 6:40 PM
Dinner Begins: 7:00 PM
Locals and guests alike have come to know and love the various culinary offerings of the Oak Bay Beach Hotel, such as long table-style dinners and holiday buffets. Like many families this year, the hotel has had to rethink how they can celebrate New Year’s Eve in a new and safe manner. Exceeding all health guidelines, the hotel has adapted the format of their iconic New Year’s Eve Gala, creating a more intimate, exclusive dinner with physically distanced tables in the Grand Lobby. This has allowed the Oak Bay Beach Hotel to curate something truly special this year, giving guests an option to come together locally to celebrate New Year’s Eve with a regionally sourced menu and champagne pairings by Executive Chef Kreg Graham.
Dinner begins with guests personally seated by masked hotel staff to their individual table in the hotel’s stunning Grand Lobby. Throughout the evening, guests will enjoy a multiple course dinner, each course paired with a champagne chosen and presented by Chef Graham.
Individual, physically distanced tables can be booked for groupings of 2 to 6 people, to ensure the provincial health guidelines and protocols of the hotel are met. A minimum purchase of two tickets is required, with tickets pre-purchased online. Ticket sales will not be available at the door. No more than 6 guests per reservation. Seating is limited to 30 guests, and advance ticket purchases are mandatory.
This event is for guests 19 years of age and older.
Menu
Canapés
dungeness crab cake with garlic lemon aioli
potato gougere, crème fraiche and Bay of Fundy wild sturgeon caviar
wild chinook salmon tartare, preserved lemon and arbequina olive oil tempura maki with wild albacore tuna, avocado and umeboshi
LOUIS ROEDERER – BRUT ROSÉ 2013
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pan seared Hokkaido scallop
squid ink risotto, sea urchin sabayon and Jerusalem artichoke chips
POL ROGER – BRUT 2006 {Magnum}
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pomegranate & Champagne granité
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Woodgate farm free range chicken in two services
buttermilk fried chicken, warm apple- celeriac slaw, calamansi-honey-mustard aioli roast breast, braised leek, wild chanterelle mushroom and shaved black truffle PHILIPPONNAT – BLANC DE NOIRS EXTRA BRUT 2011
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white chocolate and raspberry mousse
MOET & CHANDON – NECTAR IMPÉRIAL ROSÉ
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