Women in Wine

Auckland Auckland
Fri 19 Aug

Venue

Level 1, Hilton Auckland, Princes Wharf

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Prices

STANDARD:

PER PERSON Arrival reception with snacks, sparkling cuvee and live opera and 4 course dinner with wine pairing
$220.00

Timing

Running Time: Approx 2 hours 30 minutes

Venue

Level 1, Hilton Auckland, Princes Wharf

Payment Options

Credit Card
2.50%
Laybuy
5.00%
Bank Transfer
$1.50
Online Eftpos
1.80%

Delivery Options

eTicket
free
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.

    

Join us in celebrating accomplished female wine makers in New Zealand!

Here is your chance to meet, hear from four all-star, award-winning winemakers and taste the wines of these highly respected wineries from the country’s wine regions – Hawke’s Bay, Martinborough, Marlborough and Central Otago. 

Your evening begins with a welcome reception in Bellini Bar – a Huia Sparkling Brut Rosé on arrival, snacks and live opera, before adjourning to FISH Restaurant for a four course, eight wine pairing dinner. The dinner will be MC’d by Cusine Magazine Editor, Kelli Brett, as we hear about the wines and stories from the wine makers. 

In the kitchen, Giada Grilli (Head Chef at Skycity Auckland) is teaming up with Des Harris (Hilton Auckland’s Culinary Director) and his female kitchen brigade. Together, these two culinary maestros have designed and exquisite four course menu along with snacks for the event.

The Wine Makers & Master of Wine (Pictured from left to right)

  • Claire Allan of Huia Vineyards, Marlborough
  • Helen Masters of Ata Rangi Wines, Martinborough
  • Jen Parr of Valli Wines, Central Otago
  • Kate Radburnd of Radburnd Cellars, Hawke’s Bay

  

Guest starring Chefs Des Harris, Giada Grilli and Cuisine Magazine Editor Kelli Brett (L-R)


The Menu

Arrival
Parmesan Churro
Carrot and Goat’s Curd Meringue
Black Garlic Wafer, Whipped Cod, Sorrel
Crumpet, Guanciale, Nigella Seeds Mayo
2017 Huia Brut Rose

First
Fish Terrine, Kohlrabi, Onion, Kaffir Lime
2019 Ata Rangi “Potiki” Chardonnay
2018 Radburnt Cellars Chardonnay

Second
Confit Ora King Salmon, Smoked Eel Crème, Beetroot
2019 Valli Gibbston Pinot Noir
2018 Ata Rangi Pinot Noir

Third
Glazed Wild Boar Belly, BBQ Leek, Truffle Custard, Beurre Noisette
2019 Valli Bannockburn Pinot Noir
2018 Radburnd Cellars Merlot Cabernet

Fourth
Ravioli, Apple, Sage, Macadamia
2017 Huia Blanc de Blanc


Important Note: As this is an exclusive one-off menu specially designed for the evening, regrettably we are not able to accommodate to dietary requests.

Strictly R18. Host responsibility limits apply.