Hotel Clicquot in Noosa is Every Champagne Lover’s Dream

A spectacular location, rare reserve Champagne with menus devised by the country’s top culinary talents? Sign us up. The world’s only Hotel Clicquot has returned for its third season in sundrenched Noosa.

Running from 13–28 October, the pop-up stay is a portal into the world of Veuve Clicquot, complete with duck-yolk yellow stemmed Champagne glasses, striped poolside umbrellas and epic vistas over Sunshine Beach. Housed within a sustainably built hempcrete retreat that’s firmly ensconced in its tropical surrounds – complete with coastal plants fringing the curved roof – there are clear views of the water from almost every vantage point.

Over two or three nights, guests have exclusive access to the five-suite property as they float from spa to cinema room, and even onto a vintage Veuve Clicquot boat for a cruise down the Noosa River. For the ultimate Champagne enthusiast, Hotel Clicquot offers sommelier-led Champagne tasting masterclasses where you’ll sip special vintages that seldom make it to mainstream cellar door shelves.

This year, the team has challenged three top-name chefs to shine a spotlight on plants and sustainability through food. From 11–19 October, Martin Benn (who previously helmed triple-hatted Sepia in Sydney and Society in Melbourne) delivered a garden-inspired four-course offering where vegetables and fruit were the heroes. Think roasted heirloom pumpkin paired with finger lime and spanner crab where the soft peach tones of the pumpkin complement the frothy pink Veuve Clicquot La Grande Dame Rosé, as well as a blueberry-laden white chocolate tartlet shell coated in a licorice glaze for dessert.

From 19–28 October, Peter Gilmore, the executive chef of two of Sydney’s most iconic restaurants, Quay and Bennelong, will deliver a four-course menu of his signature dishes, with a Veuve Clicquot twist. Dishes will include sea scallop sashimi topped with a katsuobushi cream and crackling sea cucumber followed by roasted maitake mushrooms matched with succulent black lip abalone and koji butter.

The third culinary artist, the former private chef to Chris Hemsworth, Sergio Perera, has also worked his magic in the kitchens of Spain’s three Michelin-starred Arzak and two-starred Mugaritz. At Hotel Clicquot, he has devised a menu focused on sustainable seafood that begins with a refreshing confection of cured baby heirloom tomatoes, raspberries and raw snapper resting in a pool of chilled Japanese plum broth. The highlight? Gently steamed Murray Cod lightly coated in an umami-rich tomato beurre blanc accompanied by peas and artichoke.

After eating their fill, guests can drift out and onto one of the recliners by the infinity pool and continue sipping Champagne as a cruisy Euro beach club soundtrack pulses throughout the property. In the morning, draw back the linen curtains and enjoy the view before starting your day with a poolside yoga class and full-body massage treatment. Pure relaxation? Cheers to that.

Register your interest for the 2024 season at Hotel Clicquot.