On the Menu

On The Menu at the Champagne Hale

July 30, 2018, 11:34 AM HST
* Updated July 30, 12:05 PM
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Cliff House has stood overlooking the ocean on the West side since 1940, originally built for managers of the Honolua Plantation.  Now a respected piece of the past at Montage Kapalua Bay, it’s paired with a global icon that’s celebrating 200 years of impressive history!

Veuve Cliquot was founded in 1772 in the Champagne region of France.  Madame Clicquot suddenly became a widow (Veuve in French) at the young age of 27.  Breaking all societal norms of the day, she took the reins of the family business to become one of the first modern-day businesswomen.

Known as a dedicated visionary, bold entrepreneur and “Grande Dame de la Champagne,” Madame Cliqcout personally supervised cellar activities and introduced innovative production techniques still used today.  For instance, she invented the riddling table in 1816 to clarify her Champagne, improving its quality and finesse.  Madame Clicquot also blended white wine with red, producing the first rosé Champagne 200 years ago, in 1818.

The brand’s renown rosé is being celebrated at Cliff House, which has transformed for the summer into the Champagne Hale, a pop-up bar and lounge exclusively featuring Veuve Clicquot.  The Rich Rosé is marking a debut in Hawai‘i; the cocktail-worthy champagne has a high sugar content, so it’s always served over ice and paired with garnishes like pineapple, lime or ginger.  See the options and details in our On the Menu video above.

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Montage Kapalua Bay executive chef Chris Damskey says they wanted to create an all-in-one environment that was “fun yet relaxing yet intruiging.” He collaborated with his kitchen staff and Veuve brand leaders to craft pūpū that pair with the Champagnes.

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Light bites include Kualoa oysters on the half shell with black truffle ponzu, raspberry ume sambal and Champagne mignonette; Thai watermelon with Kula goat cheese; Bigeye tuna tartar with local avocado, ginger shoyu dressing; fresh mozzarella with tomatoes; and Kula strawberry shortcake.

In its second year, the Champagne Hale is open Thursdays to Sundays from 4:30 p.m. to 8:30 p.m. through September 1 (excluding August 4).  It will likely reopen prior to Thanksgiving and over the holidays.  No reservations are taken; it welcomes locals and visitors alike, 21 years and older.

“We see guests that just come in for a quick sip before their dinner reservations, or we see guests that are there for four or five hours,” says Damskey.

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Bottles, glasses and a special “sunset tasting flight” are available.  In case you’d like to learn more about the Veuve Clicquot Champagnes offered, here are some details:

Yellow Label – crisp, full flavors (white peach, apple, anise, biscuit; finish: smoky)

Rosé – luscious, fruit-based charm (raspberry, strawberry, cherry, dried fruits and pastry)

La Grande Dame – crisp, silky (peach, pear, hazelnut, roasted almond)

When Cliff House isn’t the Champagne Hale, it can be reserved for private events like weddings, receptions, chef demos and collaborations, along with business gatherings like board meetings, team building and corporate events.  As stewards of this longtime retreat space, Montage calls it the “ultimate cabana” with plenty of options for private lū‘au, stargazing, afternoon (iced) tea, wine and paint, exploration, trivia night, seasonal holiday dining and cooking demonstrations.  Groups can even arrange a lunch or dinner crafted by a personal chef, and enjoy direct access to snorkeling and swimming.

For more information on Champagne Hale at Cliff House and Montage Kapalua Bay, please visit here.

 

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