Wed 05 Aug

Venue Location

37 Drake Street, Freemans Bay

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Booking and transaction fees will apply. Full details will be available on final checkout page prior to payment.

Prices

STANDARD:

ADULT - R18 Includes 5 courses, cocktails on arrival, matching wines and live performance by The Eggs
$220.00

Venue Location

37 Drake Street, Freemans Bay

Payment Options

Credit Card
2.50%
Bank Transfer
$1.50

Delivery Options

eTicket
free
Courier (signature reqd)
$5.00
Courier (rural delivery)
$7.00
Please note: not all delivery or payment options may be available at checkout due to compatibility with other events that may be in your cart.

The ingredients of a classic Matterhorn night out.

Incredible food, even more incredible cocktails and music that reels you in and makes you never want to leave. Matterhorn, born in Wellington in 1963, celebrates their first Restaurant Month with the help of the chefs (Rob Maybach, Sean Marshall, Dave Verheul, James Pask and Ben Tuhakaraina, to be exact), mixologists (Riki Carter, Claire Harlick and Calem Chadwick will be on the bar), and musicians that shaped the institution.

With five degustation courses, wines and cocktails to match and a performance by long-time Matterhorn residents, Wellington-based funk and boogaloo band The Eggs. The scintillating, irrepressible, Eggs are Wellington's true super group. Featuring heavy duty players from Fat Freddy's Drop, The Phoenix Foundation, and Twinset, the Eggs have been hitting the heights of heavy soul for upwards of ten years at the Wellington Matterhorn. A Taste of Matterhorn will be a great, very late night.

Special thanks to our partners: Negociants NZ, Babich Wines and San Pellegrino.

A Taste of Matterhorn is part of Restaurant Month in the Heart of the City’s Chef Dining Series.


Menu:

  • First course by Dave Verheul: Smoked Snapper, Baby Turnip & Sourdough Miso
  • Second course by Sean Marshall: Rabbit, Carrot & Cardamom, Fermented Barley, Shiitake, Amontillado Sherry
  • Third course by Ben Tuhakaraina: “Duck Wellington”
  • Fourth course by James Pask: Roquefort, White chocolate, Parsnip, Calvados
  • Dessert by Robert Maybach: Turkish Delight, Rhubarb, Milk

Special thanks to our partners: Negociants NZ, Babich Wines and San Pellegrino.

Please note that the menu may change due to produce availability


This event is communal dining, please note that you may be sitting at a table with other diners. If you wish to sit with other guests not included in your purchase please contact us BEFORE the event.

If any in your group have any special dietary requirements, please let us know BEFORE the event. 

Contact Lise on events@lemongrassproductions.co.nz.