FIRE Steakhouse & Bar Launches Champagne Terrace just in time for Summer

Press Release: June 2024

FIRE Steakhouse & Bar Launches Champagne Terrace just in time for Summer

The latest champagne terrace has just launched at FIRE Steakhouse & Bar, right in time for summer and the bubbles on offer are none other than Laurent-Perrier.

On Wednesday evening 5th June FIRE Steakhouse & Bar launched The Terrace at FIRE X Laurent-Perrier in the scenic surrounds of Dawson Street. The event was attended by familiar faces in the food and drink world including key food media such as Lucinda O’Sullivan, Nicole Glennon, Saoirse Hanley and Irish celebrities such as Sonya Lennon, Alan Hughes, Martin King & Jenny McCarthy.

Guests who attended the event got an exclusive chance to sample FIRE’s new Champagne Elevation Menu, perfectly crafted to complement Laurent-Perrier’s champagne selections. These are now available alongside FIRE’s current signature A la Carte, Weekend Lunch, Early Bird or Table d’Hôte menus.

On arrival, guests were treated to a glass of Laurent-Perrier La Cuvée and were escorted to the terrace which overlooks the Lord Mayor’s Garden and Dawson St.

Once seated, guests heard from Richie Wilson, Culinary Director at FIRE Steakhouse & Bar on FIRE’s new Champagne Elevation Menu and the significance behind each course’s champagne pairing. Guests then enjoyed the first course of David Keane’s Connemara Oysters served with a pear and raspberry salsa and Burren Balsamics citrus pearls and paired with a glass of Laurent-Perrier La Cuvée.

Guests were then served a fresh and tangy palate cleanser of Raspberry Sorbet, Nasturtium Flowers, Raspberry Rings & Powder, with a Champagne Topping, which was the perfect introduction to the main course of FIRE’s Surf & Turf; a 65 Day Salt-Aged Peter Hannan Rib with Dublin Bay Prawns, served alongside wilted spinach & samphire, and paired with a crisp glass of Laurent-Perrier Brut Vintage 2015.

The evening’s culinary journey was concluded on a sweet note with a glass of Laurent-Perrier La Cuvée Rosé paired with FIRE’s Strawberries and Champagne dessert; a serving of Dublin Strawberries, Vanilla Clotted Cream, Brandy Snap Tuille & Champagne Sabayon.

The champagne elevation menu is €25 per person and the champagne pairing with each course of David Keane Oysters, Sparkling Sorbet and the Strawberries and Champagne dessert is €75 per person. This menu is available to be added to any of FIRE’s current menus including the A la Carte, Weekend Lunch, Early Bird or Table d’Hôte.

Whether you’re looking to mark a special occasion or fancy a tipple in the sun, the champagne terrace at FIRE Steakhouse & Bar is the perfect place to do so.