State of bliss at Hotel Clicquot’s Noosa outpost
Sunshine and Champagne go hand-in-hand at Veuve Clicquot’s latest immersive pop-up experience in Queensland.
My key concern upon arriving at the Hotel Clicquot pop-up in Noosa is whether any of the approximately 23,766 photos I’ve taken of the infinity pool, ocean (with the odd whale showing off) and surrounding verdant greenery of Noosa National Park truly captures its beauty. You could say this is a minor quibble, but with a private butler, Dean, on-hand to take care of anything else that might furrow my brow, well, that’s the extent of it.
November 3 marks the opening of the second iteration of Hotel Clicquot after its debut in Byron Bay last year. Australia was the first to launch the unique concept, which sees the heritage Champagne house take over a private property to curate a one-of-a-kind hotel-like experience.
Domik, a spectacular Gaudi-esque domed house that burrows into the cliffs above Sunshine Beach, plays host to the concept this year. The home is owned by Switzerland-based hemp industrialist Evgeny Skigin, who sought to create a “minimalist beach shack” with sustainable materials — including hemp, of course — that blends in with its surroundings.
Upon arrival (in a Veuve Clicquot-branded Tesla, no less) the cavernous home reveals itself to be smooth and practically edgeless inside. It curves and undulates, allowing for a blown-out sense of space and light — and plenty of vantage points to appreciate that view.
Meanwhile, charming retro-tinged touches are as recognisable as the golden labelled bottles in endless supply. This includes everything from a well-stocked Smeg fridge in each suite and Veuve Clicquot-emblazoned surfboards and record players to the jaunty yellow-and-white-striped umbrellas that rim the pool. Everything is thoughtfully curated in a sun-warmed and inviting kind of way.
A stay at Hotel Clicquot offers full immersion in the world of Champagne. The experience is guided by Dean O’Reilly, business development manager-champagne at LVMH and sommelier Seamus Brandt (previously of Bennelong Restaurant and Rockpool Bar and Grill).
Personable and passionate, O’Reilly is a font of knowledge. He enthrals us with stories of the rather fabulous life and loves of Madame Clicquot, the savvy and pioneering businesswoman who saved her family’s Champagne house after her husband’s death in 1805 and set us all up for the Champagne lifestyle. (Veuve translates to ‘widow’ in French, we learn.)
He also instructs us how to properly drink a glass of sparkling: Take a sip, hold it in your mouth and repeat “Veuve Clicquot” three times to appreciate the flavour intensity. Oh, and 8 degrees is the optimal temperature to serve your favourite bottle, which is best poured into a chardonnay glass rather than a flute to release the aromas.
O’Reilly has some rather special drops to share with guests, too. Exceptional vintages from the banner years of 1990, 2008 and 2012 are served thanks to Didier Mariotti, 11th cellarmaster at Veuve Clicquot, who personally supplied each bottle.
The Hotel Clicquot immersion also includes some seriously memorable dining experiences curated by Byron Bay chef David Moyle (of Harvest and Barrio, and previously Franklin in Tasmania). This includes the Garden Gastronomy degustation, Moyle’s iteration of the concept pioneered by Didier Mariotti which places vegetables, herbs and fruit at the centre of the menu. Memorable dishes include fermented vegetables and native oysters paired with La Grande Dame 2012, and kelp-wrapped tuna, fish eggs, potato, bone marrow and garden greens paired with Veuve Clicquot La Grande Dame 1990.
The days at Hotel Clicquot are sunny and languid. Guests can opt for add-ons such as a speedboat ride along the Noosa River in a vintage mahogany vessel, sunrise yoga or an in-house massage (which is recommended — the masseuse declared my shoulders to be a “gold mine” for knots, which felt infinitely better afterwards and not just because of the endless supply of Champagne). You could also simply have breakfast by the pool, listen to the ocean and think about calling the butler for another glass of fizz.
At Hotel Clicquot, there’s little else to feel except total bliss — and that is certainly worth raising a glass to.
In the know
Hotel Clicquot will take reservations from September 19 for bookings from November 3 to November 13. Prices start at $7,000 per couple for a two-night stay, inclusive of transfers, meals and most activities. The vintage speed boat and picnic experience is optional, and attracts a $1,000 surcharge per couple.