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An Audience With Barons & Potter - Gala Wine Dinner

When:

Sat 23 Jul 2016, 6:00pm

Where: The County Hotel, 12 Browning St, Napier, Hawke's Bay / Gisborne

Restrictions: R18

Ticket Information:

  • Gala Wine Dinner: $85.00
  • Eventfinda tickets no longer on sale

  • Additional fees may apply

Website:

Listed by: infokr7

Enjoy an introduction to the stunning Barons & Potter wine collection with an evening of beautiful wine, beautiful food & beautiful friends!

Explore the stunning Art Deco County Hotel as you taste the Barons & Potter range with your hosts for the night; the founding Barons & Potter 'family'. Settle down to a sumptuous dinner prepared for you by the fantastic Wine Street Restaurant team. Relax and delight in this showcase of wine and food from Hawke's Bay's finest - the perfect mid-Winter event for your social calendar.

Included in your evening - welcome drinks & canapés on arrival, a tasting of three wines from the Barons & Potter collection, a two course dinner with a glass of wine (cash bar available for the duration of the night). Dress to impress.

Baron's & Potter Gala Wine Dinner - Order of Service:

6.00pm – Welcome French Bubbles with Canapes in the hotel foyer.
6.30pm – Trio Wine Tasting of the Barons & Potter range of wines in the hotel’s private guests library.
Barons & Potter The Countess Reserve Chardonnay 2014
Barons & Potter The Marquis Waipara Pinot Noir 2015
Barons & Potter The Count Cabernet Franc Merlot Malbec 2014

7.15pm – Dinner commences in the Wine Street Restaurant

Appetizer -
Gravlax with Lemon Caper Cream Cheese.
Chicken, Bacon and Mushroom Pâté, served with crostini and a home-made
red berry relish .

Main Course -
Beef Fillet Mignon from Whanganui, (Angus cross Hereford), wrapped in bacon, served with dauphinoise potatoes, Baron's jus,
rocket and crumbed parmesan.
Or
Surf and Turf Risotto, a creamy combination of fruits de mer, chorizo, bacon, tomatoes, capsicum and mushrooms,
with a parmesan and lemon sauce

Dessert -
Marquise De White & Dark Chocolate, red berry coulis, tuile biscuit and Chantilly cream.

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