The cork will be popped on one of the world's rarest - and most expensive - Champagnes that spent eight decades under the sea.
Six lucky fizz lovers will be given the opportunity to drink the unique Champagne at Melbourne restaurant Number 8 on February 4.
The 1907 Heidsieck & Co Monopole Gout Americain (or "American Taste") is priced at $13,200 per bottle - making it the most expensive Champagne to be found on any wine list in Australia.
The famous fizz - from the fifth-oldest Champagne house in France - was the Champagne of choice on the Titanic, Heidsieck & Co Monopole Australia managing director Cameron Harris said.
Wooden cases filled with Gout Americain were discovered in 1998 in the shipwreck of The Jonkoping, a Swedish trade ship that was sunk by a German submarine in the Baltic Sea in 1916.
The Champagne had been perfectly preserved.
The constant temperature and underwater pressure provided almost perfect cellaring conditions, a Heidsieck & Co Monopole spokesperson said.
"The bottles were shipped in strong wooden cases, preventing them from breaking while sinking into the deep sea," the spokesperson said.
"They were stored for 82 years in complete darkness, 64m below sea level at a constant temperature of 3-4C."
The water pressure helped the cork stay in place and keep the effervescence in the bottles.
"Out of the water, the bottles were immediately sealed to avoid oxidation," the spokesperson said.
Bottles were immediately snapped up at auctions.
Number 8 at Melbourne's Crown Complex has Gout Americain after Crown bought eight of the bottles for $8000 each. There are four bottles remaining at Crown.
Number 8 chef Michael Bannerman will create a menu worthy of the fine Champagne when competition winners head to Melbourne next year.
To enter the competition, become a Vintage Cellars Club card member and buy a bottle of Heidsieck & Co Monopole "Blue Top" Champagne between October 21 and November 24.The prize includes flights and accommodation.