Three Pairings, One Champagne: Santanera and Veuve Clicquot Bring a New Spark to Canggu
In Canggu, where dining is as much about atmosphere as it is about what lands on the table, Santanera is giving Champagne a new reason to stay for dinner. This September and October, the Latin-inspired restaurant is teaming up with Veuve Clicquot Yellow Label for a limited pairing menu that explores three very different sides of the same Champagne.
Rather than treating Champagne as a simple celebratory pour, the collaboration looks at how its freshness, fruit character and fine bubbles can shift alongside food. Across three pairings, richness meets acidity, smoke meets fruit and creamy textures meet a crisp, lifted finish.
The experience begins with Sher Wagyu Bresaola, served with Suero Costeño, smoked honey pineapple and warm wood-fired potato bread. The Wagyu is cured to concentrate its flavour, while smoked pineapple brings sweetness with a subtle smoky edge. Served alongside Veuve Clicquot Yellow Label, the Champagne's freshness cuts through the richness while its fruit notes complement the pineapple. The result moves between salty, sweet, smoky, creamy and bright in a single bite-and-sip combination.
Next comes something lighter in texture but no less layered: Hazelnut & Goat's Curd Tart with Guava Jam and Wood Sorrel. The crisp tart shell gives way to silky goat's curd and roasted hazelnut, while guava adds tropical sweetness and wood sorrel brings a sharp, lemon-like freshness. Against the Champagne, the citrus and orchard-fruit notes accentuate the guava and sorrel, while the bubbles provide contrast to the creamy curd.
For the final act, Santanera takes the pairing into dessert territory with Fresas Con Crema, combining local strawberries, polvorón, white chocolate, vanilla cream and coconut sorbet. Pickled strawberries bring freshness, polvorón adds a delicate crumble and coconut sorbet keeps the finish clean. The Champagne echoes the strawberry through its citrus and stone-fruit character, while its bubbles cut through the richer textures, leaving the dessert feeling lighter on the palate.
The collaboration feels naturally at home at Santanera, whose culinary identity draws from Latin America while embracing influences gathered through travel, friendships and cultural exchange. Founded in 2021 and led by Colombian chef Andres Becerra, the three-storey Canggu restaurant combines Latin American flavours with European techniques and Indonesian produce, with a menu built around grilling, fermentation, curing and smoking.
And that spirit of bringing different worlds together sits at the heart of the Veuve Clicquot collaboration. It is less about following the usual rules of Champagne pairing and more about seeing where the combination can go. Some bites feel immediately familiar, while others offer an unexpected contrast — the kind that makes you reach for another bite, followed by another sip, just to see what happens next.
Available à la carte from September through October 2026, the limited pairing menu offers another reason to make an evening of Santanera — whether you're settling in for dinner, meeting friends over Champagne or simply curious to see what happens when Canggu's Latin-inspired dining scene meets one of Champagne's most recognisable names.