Running from 2–6 January, the restaurant opened for both lunch and dinner, inviting guests to slow down and settle in. Shaded tables, sun-washed surrounds and a menu designed to be shared, savoured and revisited set the tone for the week

At the heart of the collaboration was Chandon Garden Spritz, refreshingly bright with handcrafted orange bitters, citrus and a subtle herbal finish. Served over ice with rosemary and fresh orange, it became the perfect companion to summer dining at the ranch, enjoyed poolside, beneath the umbrellas or alongside long tables of shared plates.

The menu drew on seasonal produce and generous flavours, moving effortlessly from small plates to larger centre-of-table dishes. Highlights included Pino’s Wagyu bresaola with organic tomatoes and ricotta, local tuna tartare with wakame and white soy, and Cambodian king prawns with green mango and coconut. Larger plates such as baked rigatoni alla vodka, apricot glazed half roast chicken, snapper fillet with saffron butter, and the 18-hour BBQ beef short rib anchored the experience, while classic sides and snacks rounded out the table.

Dessert offered a relaxed finale. Lemon myrtle tart, apple and rhubarb crumble for two, and affogatos were enjoyed long after the sun dipped behind the trees

Throughout the pop up, Chandon’s presence extended beyond the glass, from thoughtfully styled details and branded moments to relaxed seating areas designed for lingering conversations and afternoons that flowed naturally into evening.

The Jackson Ranch Pop Up Restaurant with Chandon was a celebration of summer as it should be. Generous, unhurried and best enjoyed together. A fleeting moment in the season, shared over good food, good company and a perfectly chilled spritz