There are few things that signify party season is on its way like the annual launch of Thank Krug It’s Five O’Clock.
TKIF is back again for 2016, providing an opportunity for all of us to wind down at the end of a grueling workday with a flute of Krug Grande Cuvee and some yummy food pairings.
Taking place from 5pm each weekday throughout November and December at select locations, TKIF gives champagne fans the chance to purchase Krug by the flute – traditionally it’s only available to purchase by the bottle.
Top chefs from around the world use Krug as their inspiration to create bespoke dishes which pair perfectly with Krug Grand Cuvee – this year, the food match is egg. Local chef Ben Bayly of The Grove has truly outdone himself, with three out-of-the-box entree dishes based around the ingredient, including an fun take on the Kiwi breakfast classic of egg and soldiers using chawanmushi with sturgeon caviar.
Bayly has also brought back last year’s popular French fries with freeze-dried Krug champagne seasoning… the most luxurious hot chips you’ll probably ever have.
Thank Krug It’s Five O’Clock will be available in Auckland at The Grove, Seafarers and Ostro until the end of December 2016. You can also indulge down south at Wellington’s Intercontinental and at Eichardt’s in Queenstown. We can’t think of a better way to celebrate the end of the working day – #TKIF!
AUCKLAND
The Grove, Auckland, $65 by the flute.
Food matches:
Chawanmushi with surgeon caviar, new seasons petis pois
West Coast whitebait, quails’ eggs “benne”, asparagus
Sea eggs, champagne veloute
Krug French fries
Seafarers, Auckland, $60 by the flute
Food match:
Whitebait fritter with black sesame kimchi and alioli
Ostro, Auckland, $60 by the flute
Food match:
Whitebait fritter with black sesame kimchi and alioli
WELLINGTON
Intercontinental, Wellington, $65 by the flute
Food match:
West Coat whitebait, asparagus salad, matchstick fries, lemon mayo
QUEENSTOWN
Eichardt’s, Queenstown, $49 by the flute
Food matches:
Brioche toast, egg salad, high country salmon roe
Long scotch egg; hard-boiled egg, Havoc pork & sage sausagemeat, sourdough breadcrumbs
Chilled paua and lemon souffle
