New Zealand, Uncorked
From Marlborough to Waiheke Island, Hawke's Bay to Central Otago, New Zealand produces some of the most distinctive and exciting wines in the world.
Join us for a special long lunch hosted by Duane as we explore the regions, varieties and personalities that have helped put New Zealand on the global wine map. While Sauvignon Blanc may have made the country famous, this lineup reveals just how much more there is to discover.
We'll begin with two benchmark whites from Marlborough and Kumeū, before heading south for a pair of contrasting Central Otago Pinot Noirs. From there, we'll move into the richness and structure of Hawke's Bay Syrah and Waiheke Island's iconic Bordeaux blends, before finishing with one of New Zealand's most celebrated dessert wines.
In the kitchen, Chef Mitch has created a four-course menu inspired by the season and designed to bring each wine to life.
The menu and wines:
Confit ocean trout, wilted leeks & smoked mussel cream
2025 Greywacke Sauvignon Blanc (Marlborough)
2024 Kumeu River Chardonnay (Kumeū)
Braised duck, mushroom, sour cherry & celeriac
2023 Rockburn '11 Barrels' Pinot Noir (Central Otago)
2024 Maude Pinot Noir (Central Otago)Roast venison loin, artichoke, black garlic & duck egg béarnaise
2021 Te Mata Bullnose Syrah (Hawke's Bay)
2021 Man O' War 'Ironclad' Bordeaux Blend (Waiheke Island)'Hokey Pokey' — cultured cream, dulce de leche, honeycomb & bee pollen
2024 Framingham Noble Riesling (Marlborough)
This is New Zealand through the lens of some of its most respected producers — a journey from bright coastal freshness to powerful reds and a spectacular sweet finish.
Saturday 20 June & Sunday 21 June (12:30 - 3:30pm)
$159 per person
Includes seven premium wines + four-course matching menu
Limited to 20 guests per lunch - join us at the table.