This is our most ambitious dinner yet! Chef Adam Newell spent some his formative cooking years in Bordeaux, and has an eternal affection for the outstanding produce and flavours of the region.
As well as fantastic food, Bordeaux wineries, or Chateaux, have set the benchmark for New Zealand producers making red wine blends, so we are pitching our best against the best. 3 top NZ Reds from Te Mata, Craggy Range and Stonyridge against Petit Mouton 2013, Cos d'Estournel 2009 and Clerc Milon 2013.
Delicacies such as Confit duck terrine, Prune and Armagnac tart, and venison with cassis will feature on the menu.
Drop us a line or ring us for reservation at firstname.lastname@example.org or 063068350.