A celebration of Champagne, bold Jamaican flavours and contemporary luxury is redefining poolside indulgence in Montego Bay.

There is something undeniably special about Champagne enjoyed in the sunshine, with good food, great company and a beautiful setting. That combination was at the heart of the launch of the Moët & Chandon Poolside Experience, a new lifestyle offering introduced through a partnership between Select Brands and S Hotel Montego Bay on Thursday, October 29.

Set against the stunning backdrop of the hotel’s Skydeck, the launch brought together the worlds of Champagne and culinary creativity, offering guests an opportunity to experience three expressions of the iconic Moët & Chandon range: Moët Impérial, Ice Impérial and Ice Impérial Rosé. Each was complemented by a thoughtfully curated selection of culinary delights from the hotel’s kitchen, creating an experience that celebrated flavour, freshness and the art of enjoying the moment.

For Select Brands, the partnership was a natural meeting of two brands with a shared appreciation for memorable experiences and contemporary luxury.

According to Select Brands Wine Specialist Meaghan McConnell, S Hotel was an ideal setting for introducing the concept, given its vibrant atmosphere, contemporary luxury positioning and reputation for creating memorable guest experiences.

“The hotel’s stunning poolside setting at the Skydeck provided the perfect backdrop to bring the Moët & Chandon lifestyle to life in a way that felt both elevated and approachable. We wanted to create an experience that complemented the energy of the property while giving guests another reason to celebrate and enjoy champagne in a beautiful setting,” McConnell explained.

But this is more than a one-night affair. The partnership signals the beginning of an ongoing experience that will remain a fixture at S Hotel throughout 2027, giving hotel guests and visitors alike another reason to make the Skydeck a destination.

McConnell noted that Select Brands intends to build on the momentum of the launch, with plans for monthly activations designed to keep the experience fresh and exciting. Through a combination of music, entertainment and carefully curated happenings, the activations will introduce new energy to the space while creating special opportunities for guests from outside the hotel to enjoy the Moët & Chandon Poolside Experience.

While the Champagne provided the sparkle, the culinary offering ensured that the experience was equally memorable.

S Hotel Montego Bay Executive Chef Maurice Mullings approached the menu with a clear objective: To create dishes that would complement the fruity, fresh and crisp characteristics of the Champagne without compromising the bold personality of Jamaican cuisine.

Drawing inspiration from the island’s rich culinary heritage, Mullings incorporated familiar local ingredients and seasonings, including pimento, Scotch bonnet pepper, fresh thyme, lemon zest and lemongrass. The result was a selection of small bites that brought together Caribbean spice, contrasting textures, and carefully balanced flavours.

Among the standout offerings was the tuna tartare, seasoned with Scotch bonnet oil, lemongrass and thyme, and served on a crisp dasheen chip. The delicate freshness of the tuna, punctuated by the gentle heat of the Scotch bonnet, offered an inviting introduction to the pairing experience.

The jerk chicken kebab brought a distinctly Jamaican character to the menu. Its smoky, seasoned profile was selected to play against the crispness of the Champagne, creating an enjoyable contrast between the boldness of the jerk seasoning and the refreshing qualities of the bubbles.

For seafood lovers, shrimp topped with caviar offered a more indulgent pairing. Mullings explained that the intention was to balance the rich fruitiness of the Champagne with the seafood’s natural sweetness, while a spicier seasoning gave the shrimp an additional layer of personality.

Even the vegan offering received special attention. The vegetable spring roll, wrapped in delicate rice paper and tossed with a Scotch Bonnet pepper sauce, delivered a combination of subtle sweetness and spice. Its contrasting textures and flavours offered an opportunity to explore the Champagne’s smoothness, citrus characteristics and floral notes.

For Mullings, the exercise was about understanding the individual characteristics of the Champagne and allowing the food to enhance, rather than overpower, the experience. More on relying on conventional luxury pairings, the culinary team demonstrated how the sophistication of an internationally recognised champagne house could find an exciting expression through Jamaican ingredients and culinary flair.

McConnell hinted at other activations for the brand during the upcoming festive season and for next year in probably some unexpected areas but of course, in true Moët & Chandon style, every occasion deserves a little sparkle.

Text & photos: Aceion Cunningham

Ukraine nationals Kristina Bratkova (left) and Andrei Bratkov indulge in the shrimp and caviar paired with sips of Moët & Chandon. (Photo: Aceion Cunningham)

The evening’s pours: Moët & Chandon Impérial, Ice Impérial and Ice Impérial Rosé (Photo: Aceion Cunningham)

Meaghan McConnell (right), wine specialist, Select Brands; shares a selfie with (from left) Jonathan Hernould, CEO, Reef Construction Limited; Fabiana Byles, marketing director, Chukka Ocean Outpost Sandy Bay; and John Byles, managing partner, Chukka Caribbean Adventure Tours. (Photo: Aceion Cunningham)

Chef de partie Toni Ann Brown (centre) is flanked by cooks Rasheed Rowe (left) and Neil Drummond. (Photo: Aceion Cunningham)

Poached shrimp and caviar (Photo: Aceion Cunningham)

Tuna tartare on dasheen chip (Photo: Aceion Cunningham)

Vegan spring roll (Photo: Aceion Cunningham)

Derol Robinson, server, pours Moët & Chandon Ice Impérial as part of the evening’s offerings. (Photo: Aceion Cunningham)