Sundara at Four Seasons Resort Bali at Jimbaran Bay invites guests to experience a four-course Bollinger Champagne dinner. Inspired by the full-bodied and toasty character of the French Champagne house, chef Greg Bunt has created a menu to complement this complex wine. The beachside restaurant’s intimate Mezzanine Bar will host the event, where guests can nibble on smoky oysters with spiced tomato and horseradish, later continuing with slow-roasted duck with pistachio-crusted scallop, baby romaine lettuce puree, and Asian pear. Each course will be accompanied by champagnes selected by sommelier Suryaveer Singh, including Bollinger’s Special Cuvee Brut, Special Cuvee Brut Rosé, La Grande Annee Brut, and La Grande Annee Brut Rosé. The dinner starts from 7 p.m. on June 2 and is priced at US$115 per person plus tax and service.

For more information, visit Sundara (Four Seasons Resort Bali at Jimbaran Bay; 62-361/708-333).