If you thought the wine was good, wait until you taste the new menu at Domaine Serene Wine Lounge in Bend. Recently, the wine lounge announced its upcoming partnership with Sixtop Restaurant Group. Most notably, Sixtop is popular for its Downtown Bend steakhouse Bos Taurus. Executive Chef George Morris designed a menu to align with the fine Willamette Valley and Burgundian wines in Domaine Serene’s collection.
Downtown Bend, Elevated
Neighbors and now partners, the Sixtop and Domaine Serene partnership elevates its culinary offerings to match the world-class wines poured at the upscale wine lounge. The reconstructed menu combines influences from the Pacific Northwest with a French bistro flair. Every thoughtfully-curated dish is not only influenced by wine but offers pairing suggestions from the wine lounge’s library of award-winning vintages.
“We are thrilled to partner with Sixtop Restaurant Group and bring their exceptional cuisine to our guests,” said Liz Lease-McCaffrey, Chief Marketing Officer of Domaine Serene. “This collaboration is a celebration of our shared passion for excellence in wine, food, and hospitality, and we can’t wait for our customers to experience the exciting new menu.”
We tasted our way through the new menu and were left satiated and fervorous. Of course, we paired each plate with its suggested wine pairing (for journalistic purposes). The findings left us filled with gusto.
It’s worth noting that some of Domaine Serene’s staple food items remain on the menu—with a twist. The Lounge Burger—an unlikely but popular pairing with a glass of 2018 Evenstad Reserve Pinot Noir—has taken on a new life as a smash burger. Two patties of Wagyu beef come with with butter lettuce, crispy red onion, pickles, and—the grand finale—melted triple-cream cheese.
Still on the menu is Domaine Serene’s caviar offering. The wine lounge will continue to serve Paddlefish and Royal Osetra paired with potato chips, crème fraîche, and chives.
“Creating a menu inspired by fine wine is a creative and immersive experience incorporating the full palate. It takes the culinary experience to a different level, and I’m really excited about the dishes we’ve curated. This partnership will offer so many unique opportunities to play with the French and local Oregon influences,” said George Morris, Executive Chef of Sixtop Restaurant Group.
“I’m excited to continue raising the bar for Bend and give them a world-class experience that will keep people talking long after they leave.”
Now, on to the new dishes. We kicked off the meal with Shigoku oysters on the half shell. These oysters are brightened up with notes of grapefruit and blood orange citruses.
Morris infuses Domaine Serene’s ‘r’ Rosé with blood orange and transforms it into a granita. This dresses the oysters along with a citrusy yuzu kosho. Pairs with Evenstad Reserve Brut Rosé.
Of the two salads presented, the Lyonnaise Salad shone brightest. Sure, the Farmers Market salad is fresh and light with its creamy herb dressing.
But the Lyonnaise hits every flavor element across the palate. In what we’ve dubbed the “brunch salad,” the Lyonnaise combines a sous vide farm egg, bacon lardons, radish, and red onion over a bed of frisée dressed in a mouth-watering crème fraîche dijon dressing. Pairs with Rockblock Viognier.
As fans of Domaine Serene’s popcorn chicken, we contemplated the 48 hours crispy chicken. After all, who could resist elevated fried chicken with truffled gribiche? But, while the gluten-free offering is undoubtedly appetizing, we opted for the citrus-cured Hamachi crudo.
Spanish chorizo and smoked olive oil give the crudo enough of a smoky essence without overpowering the Hamachi flavor. Additionally, it’s topped with sungold tomatoes, Castelvetrano olives, fermented chili, and crispy garlic. Pairs with Maison Evenstad, Montagny Premier Cru ‘Les Vignes Longues’ Chardonnay.
If you’ve ever visited Morris’ ramen eatery, Miyagi Ramen, you’ll know that the Chef can work some serious magic with a bao bun. So, we introduce the crispy pork belly “BLT” bun. Soft, steamed bao buns are toasted to crispy status, then filled with the goods.
Lightly slathered in Green Goddess mayo, the buns are layered with butter lettuce, crispy pork belly, and sliced Early Girl tomato. These buns can carry themselves on their own as a main dish but also make a great shared plate. Pairs with Members Limited Edition Pinot Noir.
After enjoying the crispy buns, we moved on to the seared dayboat scallops. And, wow, what a pleasure. These immaculately seared scallops sit over a bed of Yakima corn, and halved tomatoes, then topped with fresh herbs.
But, the grand finale comes with a table-side pour of the buttered popcorn velouté. This buttery smooth and savory sauce blankets the scallops like a sheath of velvet, leaving your tastebuds delightfully surprised with the notes of buttered popcorn and herbs. Pairs with Etoile Vineyards Chardonnay.
We finished the meal with a chocolate pot de crème topped with whipped cream and fresh berries. Unsure of how to cap off the evening, we sipped on small pours of Grand Cheval Oregon Red Wine. Finally, we toasted a fantastic evening with Fleur de Vie Demi-Sec Sparkling Wine.
Visiting Domaine Serene in Bend
The wine lounge opens daily at 3 p.m., with the exception of Tuesdays (closed). Reservations are strongly encouraged, especially for those planning to dine-in. Of course, walk-ins are welcome and will be accommodated when possible.
The wine lounge’s bar is always a fantastic spot to relax, sip, and taste your way through the Willamette Valley and Burgundy regions.