If the thought of tipping expensive Champagne into the freezer makes you light-headed, spare a thought for Ben Bayly. The Grove's head chef (and My Kitchen Rules judge) has come up with a unique dish and it involves pouring Krug into the chiller. The result is freeze-dried Champagne seasoning, a tongue-tingling, sweet and savoury granule, sprinkled onto the world's luckiest chips. One bottle of evaporated Krug creates about 100 grams, and takes about a day to produce. "It's putting the French into french fries," he says.
Ben created The Grove's luxurious spin on vinegar chips for this year's Thank Krug It's 5 O'Clock, an after-works drinks concept pairing Krug Grande Cuvee with innovative food. And you don't have to sell a kidney to indulge. Traditionally only available to buy by the bottle, until the end of the year you can purchase Krug by the flute, the fries complimentary with two (at $65 each).
• Thank Krug It's 5 O'Clock, every day until the end of the year at The Grove (and Ostro, offering $60 flutes only).
