All aboard, because you can now get bottomless champagne served to you via train
In terms of novelty bottomless bubbles, it doesn’t get much better than having a champagne train at your beck and call.
Image credit: Burger & Lobster
Delightfully, that’s exactly what Burger & Lobster are gifting us this month.
Guests at the restaurant’s Soho branch will be served glasses of extremely classy Taittinger via a miniature train that scoots along the nine-foot bar, for the very reasonable price of £25 per person.
Food-wise, Burger & Lobster’s a la carte menu includes the restaurant’s famous prime cut burger (the 10oz Nebraskan), and an indulgent wild Atlantic lobster — one of the only places in London you can order this delicacy — both of which sound like an excellent accompaniment to a few glasses of champers.
If you can’t choose (like us) the Burger & Lobster combo gives guests the best of both worlds.
You can also choose from an array of delicious starters to accompany the champagne, including lobster croquettes, Norwegian king crab and rock oysters, served with the restaurant’s delicious homemade Bloody Mary sauce.
Surf, turf, bubbles… don’t know about you, but we’re hungry just thinking about it.
We’d recommend the Champagne Train for a date (maybe), a glam night with your bubbles-loving girls (certainly), or even just a Tuesday… because why not?
This decadent experience is available at Burger & Lobster Soho for three weeks from now, but we’re expecting it to sell out — so you’d better scoot over to their website and book sharpish.
Just give the restaurant a call, book your table, and tell them you want to upgrade to the Champagne Train — and we’ll see you at the platform (bar). Toot toot!
To book a spot aboard the Burger & Lobster Champagne Train, visit https://www.burgerandlobster.com/blog/champagne-train/ or call 0207 201 8676.
@burgerandlobster #champtrain // Instagram: @taittinger_uk // Twitter: @TaittingerUK
Lead image: Burger & Lobster
Originally published at https://www.thenationalstudent.com on March 29, 2019.
