The Gentleman Magazine Issue 12 | December 2018 | Page 47
DIAMONDS AND DOM PÉRIGNON:
SEARCYS HOST CHRISTMAS BRUNCH LIKE NO OTHER
This December, Searcys at The Gherkin will see in the festive
season with four very special diamond brunches. The ultimate
London day out, guests will sip on Dom Pérignon Champagne
as they indulge in a stunning four-course brunch, overlooking
the city from the top floor of one of London’s most iconic
landmarks. What’s more, one lucky guest from each of the
four Sunday brunches will walk away with a genuine diamond
worth £1,000 certified by Embee Jewels of London. Hearty winter mains steal the show, with dishes such as bavette
steak, red wine sauce with fried eggsatisfying even the most
discerning diner. In keeping with the luxury of the occasion,
traditional eggs Benedict, Florentine or Royalewill be topped
with sustainable, organic Kasperskian caviar from the Swiss
Rhône. No less decadent, desserts include freshly-made waffles
with fruit compoteor a chocolate ganache tart with malt ice-
cream and Guinness gel.
Taking place on 2, 9, 16 and 23 December, the events will be
held in the Iris Bar. Located on the top level 40 of The Gherkin,
the 360º bar displays panoramic views across the city below.
Bringing a whole new level to the millennial pastime, this will
be a brunch offering like no other. At the bottom of every glass
of Dom Pérignon Vintage Blanc 2009 lies a sparkling stone,
one of which is a real, full-cut brilliant diamond. Once guests
have finished their Champagne, Diamond Inspectors from
The Embee Diamond Reception will be on hand to inspect the
stones one by one and reveal the real diamond. Tickets are available at £120 per person on:
https://searcysatthegherkin.co.uk/events/diamond-brunch
The four-course brunch menu itself, which is on offer in the
Iris bar every Sunday in December, will be no less magnificent.
Pastries and artisan breads, butters and preserves are followed
by a choice of smorgasbords such as homemade ricotta,
heritage tomatoes, toasted pumpkin seedsor smoked salmon,
super-seeded bread, pesto, spring onion, soured cream.
The Gentleman Magazine | 47