Feast from the Earth
Inspired local cuisine, refined flavours from the hāngi and savoured with Auckland’s Volcanic Wines.
Rye bread with pumpkin and sunflower seeds using Biga, a natural sourdough starter from Denmark.
Fish Tartare with pickled beetroot, sorrel, brown butter
Pigeon Bay Lamb - prepared in the Hāngi with red wine jus, seasonal greens, foaming buttermilk
Inspired winter dessert of featuring rhubarb, honey nougat ice cream, fermented raisins...
Paired with a selection of New Zealand and International wines from the volcanic region.