Saké Double Bay is doing bottomless Champagne lunches

Author: Cordelia Woods
Photography: Supplied

It might not be a Champagne vending machine, but Sydneysiders can still indulge their love of Dom Pérignon thanks to a new weekend lunch menu at Saké's Double Bay arm that includes two hours of flute refills to go with six courses of seafood.

Starting this weekend, the free-flowing Champagne will pour from noon every Saturday and Sunday, presenting a welcome start to spring weather and longer days.

"We decided to offer a luxurious lunch that was befitting to this space," executive chef Shaun Presland says.

The specially created menu starts with sashimi before moving to chawanmushi with sea urchin. The gently steamed custard is infused with soy, mirin and dashi, and served in a tea cup. The miso-caramelised toothfish skewers make the most of the robata in a playful twist on one of Saké's classic dishes, the bamboo-wrapped Glacier 51. Once the bottomless bubbles have awakened your sweet tooth, work your way through three bite-sized desserts, including a hazelnut and yuzu tart.

The weekly event does not have an end date but bookings are highly recommended. For those after fewer than six courses, the à la carte menu is also available although there is a minimum spend of $75.

Champagne lunches at Saké Double Bay, from 26 August, every Sat and Sun from noon, Saké Double Bay, 33 Cross St, Double Bay, NSW, (02) 8017 3104, sakerestaurant.com.au. $75 for six courses, an additional $299 with Dom Pérignon.







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