$110 per person excluding tax and gratuity for the
tasting dinner and all wines
More on our chef proprietor Mark Salter
Accommodation packages available to include dinner, breakfast and all dinner wines, for two persons:
Cabin Room $320
Captain Room $340
Admiral Room $390
New Zealand wine is largely produced in ten major wine growing regions spanning latitudes 36° to 45° South and extending 1,600 kilometres (990 mi). They are, from north to south Northland, Auckland, Waikato/Bay of Plenty, Gisborne, Hawke's Bay, Wellington, Nelson, Marlborough, Canterbury/Waipara and Central Otago.
Wine regions are mostly located in free draining alluvial valleys (Hawke's Bay, Martinborough, Nelson, the Wairau and Awatere valleys of Marlborough, and Canterbury) with notable exceptions (Waiheke Island, Kawarau Gorge in Central Otago). The alluvial deposits are typically the local sandstone called greywacke, which makes up much of the mountainous spine of New Zealand.
Home to what many wine critics consider the world's best Sauvignon blanc. Oz Clarke, a well-known British wine critic wrote in the 1990s that New Zealand Sauvignon blanc was "arguably the best in the world" (Rachman). Historically, Sauvignon blanc has been used in many French regions in both AOC and Vin de Pays wine. The most famous had been France's Sancerre. It is also the grape used to make Pouilly Fumé. Following Robert Mondavi's lead in renaming Californian Sauvignon blanc Fumé Blanc (partially in reference to Pouilly Fumé and partially to denote the smokiness of the wine produced due to flinty soil properties and partial oak barrel ageing) there was a trend for oaked Sauvignon blanc in New Zealand during the late 1980s.
New Zealand Winery Pairing Dinner
Saturday 1st March 2014
An evening with New Zealand Wines presented by and outstanding food pairings by Master Chef Salter.
7pm Dining Room seating
Seared Jumbo Scallop on Moroccan spiced Lentils with Red
Watercress Salad and glazed Pearl Onions
Grilled Wild Rockfish on Tomato Chorizo Ragout with Green Olive Tapenade and Rosemary Butter
Wild Mushroom and Fontina Cheese Croque Monsieur with Organic Mixed Greens and Truffle Dressing
Braised Veal Shank on Garlic and Herb Polenta with wilted Chard and roasted Fennel
Chocolate Tart with Banana Ice Cream and Caramelized Orange Sauce
Regular and decaffeinated Coffee
Menu is indicative only and subject to change and amendment