Anantara The Marker Dublin Hotel hosts a Champagne dinner on Thursday, 11th June 2026, a special evening focusing on the elegant chardonnay-led portfolio of Champagne Ayala.
The dinner will be co-hosted by Rachel Mignon, Champagne Ayala Brand Ambassador & Export Director, alongside Executive Chef Gareth Mullins. Together, they will guide guests through the stories behind the vineyards, the philosophy and history of the house, and the art of pairing fine champagne with fine contemporary food.
The evening begins at 6.30pm with a reception on the hotel’s rooftop, where summer canapés will be served alongside Champagne Ayala Brut Majeur NV. This signature non-vintage blend has freshness and elegance, with citrus notes balanced by white flowers and green apple.
Diners then move downstairs to Forbes Street, where dinner begins with bluefin tuna, ponzu, pecan, and aged basmati rice. This is paired with Champagne Ayala Brut Nature NV, a zero-dosage cuvée that’s pure and precise, with a bright, bone-dry profile, mineral tension, and grapefruit notes.
Next is turbot with scallop tortellini and a caviar sauce, accompanied by the Champagne Ayala Blanc de Blancs 2019. Made from 100% Chardonnay, this vintage Champagne is complex and aromatic, with notes of white peach, frangipane, and a chalky minerality, ideally structured to balance the richness of the caviar sauce.
For the main course, a ‘Surf and Turf’ of Irish Wagyu beef and Howth Bay lobster with a Provençal sauce is paired with the exceptionally rare Champagne Ayala Perle d’Ayala 2006. This prestige cuvée, aged for years on the lees, has opulent aromas of baked brioche, honeyed stone fruits, and a silken, persistent mousse with all the complexity required to match the Wagyu and lobster.
The evening ends with new season Irish cherries, vanilla, and pistachio, served with Champagne Ayala Rosé Majeur NV, a rosé with a profile of fresh raspberry and red berries and a subtle touch of spice.
Tickets to the Champagne Ayala dinner are €130 per person and can be booked at Irish Cuisine with special experiences | Forbes Street