Iconic Sydney Harbour foreshore property the Watsons Bay Boutique Hotel have announced a new partnership and consumer activation with luxury French Maison Veuve Clicquot: Veuve Clicquot Beach House — a celebration of optimism and solaire.

Celebrating our unique Australian beach culture and luxury domestic travel, Watsons Bay Boutique Hotel and Veuve Clicquot have partnered to create a three-part consumer activation comprising of Clicquot Beach House suite upgrades; an immersive Clicquot-branded takeover of the venues Top Deck; and Clicquot beach picnics overlooking the magnificent Sydney Harbour.

“Veuve Clicquot Beach House was purpose-built to offer our guests an indulgent experience while still retaining the retro-charm our beloved hotel is world-renowned for,” says Watsons Bay Boutique Hotel marketing manager, Sally Turki.

From March guests will be able to upgrade their stay to a Veuve Clicquot Harbour Suite, the nautical-inspired Sibella Court-designed rooms overlooking majestic Sydney harbour, inclusive of a perfectly chilled bottle of Veuve Clicquot Yellow Label Brut NV (750ml) Champagne on arrival, a Clicquot in the Sun tote bag and plush Veuve Clicquot beach towels, ready to relax on Sydney’s secluded Camp Cove beach.

Watsons Bay Boutique Hotel’s famed Top Deck has been transformed into a yellow-label Clicquot beach club, featuring a dedicated Veuve Clicquot Champagne bar serving effervescent bottles of the house’s flagship Yellow Label and Rosé Champagnes, and serving freshly shucked Sydney rock oysters ethically farmed by local Australian growers, and a number of retro-inspired, styled moments for guests to share their all-important social media memories.

On Sunday’s, upgrade your Clicquot in the Sun experience with Watsons Bay Boutique Hotels 3 for 3 offer. The first three guests to purchase a bottle of Veuve Clicquot Yellow Label (750ml) on Top Deck will receive a complimentary upgrade to a Magnum (1.5L) bottle.

“With international travel plans on hold for the immediate future, we wanted to partner with one of Sydney’s most picturesque hotels to create Clicquot in the Sun, celebrating the best of Sydney sunshine with a nod to holidaying in the South of France,” says Veuve Clicquot brand manager, Gabriella Kuiters.

For lovers of the outdoors, Watsons Bay Boutique Hotel executive Chef, Richard Slarp has designed a Clicquot seafood picnic, including Sydney rock oysters, tiger prawns, Alaskan crab topped black mussels, cooked Morton Bay bugs and a trout paté with toasted sourdough — all perfectly paired with a bottle Veuve Clicquot Yellow Label or Rosé (750ml) Champagne and enabling guests to enjoy Australia’s unique year-round beach climate.

“Our kitchen’s world-renowned for its fresh seafood offering, but the new Champagne pairings with Veuve Clicquot really elevate the menu and add an unmistakably fruity note to the palate,” says Watsons Bay Boutique Hotel executive Chef, Richard Slarp.

The Veuve Clicquot Beach House experience begins with a chilled glass of Veuve Clicquot Yellow Label and three Sydney rock oysters from $35.00; a bottle of Veuve Clicquot Yellow Label at six Sydney rock oysters for $165.00; a bottle Veuve Clicquot Yellow Label and 12 Sydney rock oysters from $190.00.

The Veuve Clicquot Harbour Suites begin from $670.00 per night Sunday through to Thursday, and $769.00 per night Friday through to Saturday. Clicquot picnic hampers are available seven days and priced from $239.00 each.

Source: Veuve Clicquot