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In the heart of the central North Island, bordering the Whanganui and Tongariro National Parks, is a remote and beautiful farm and conservation project, Blue Duck Station.
On its highest ridge, only reachable by chopper or four wheel drive, is New Zealand’s most unique new restaurant: The Chef’s Table at Blue Duck Station. This extraordinary dining experience is orchestrated by up-and-coming British chef Jack Cashmore. Jack brings his passion for taste and knowledge of cuisine from time spent at two Michelin starred restaurants, Sat Bains in Nottingham, In de Wulf in Belgium and as head chef at Anglo in London. Jack brings the wild and remote to the grandeur and elegance of Homewood, official residence of the British High Commissioner.
This exceptional black tie, fine-dining experience recreates a sensory, immersive, native rainforest experience in which diners enjoy a ten-course tasting menu, using foraged ingredients and complemented with wine pairings from Ata Rangi. The evening concludes with discussion on conservation, sustainability and a better New Zealand with Dan Steele, conservationist, sustainable farmer and owner of Blue Duck Station over coffee and digestifs.
Your ticket includes:
10 course tasting menu, wine, pre-dinner drinks, music and an after dinner speech.