Champagne at the Coburg

The Coburg at The Conrad Dublin is welcoming Champagne and oyster lovers with the announcement of its third Supper Club. The evening of Thursday, September 21st, will see four Champagnes specially selected from the Henriot catalogue enhance a dinner menu championing fresh oysters.

Guests can look forward to a four-course dinner menu, curated by The Coburg’s Executive Head Chef Marek Sulg. As with all of The Coburg’s menus, Supper Club prioritises the use of Irish produce and suppliers, with oysters for the evening locally sourced from Wrights of Marino.