|Tue 28 Mar 2017, 6:30pm|
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Let us wow you with a showcase of delicious new season gourmet dishes, produced with the finest selection of meat, game cuts, new season vegetables, seafood and harvest delicacies.
Join us at Botswana Butchery Auckland for an exquisite four-course feast. The showcase menu has been designed by Group Executive Chef Stuart Rogan, and expertly matched by Group Sommelier Jeremy Ellis, with some of our most unique and sought after fine wines.
Menu highlights include Bluff Oysters, Hapuka Ceviche, Southland Rabbit Risotto, Wild Venison Loin with Boar Bacon and Game Consomme. Paired with Feijoa and Gin Jelly, baby beets and turnips, brandied raisins and minted peas. Finished with a Cheese Plate of Blue Rhapsody, Pico Goats Cheese, crackers, honeycomb and burnt apple puree.
Very Limited Tickets Available - get in quick.
Bluff Oysters natural, chilli jam, crispy shallots with Soho 2016 Maren Riesling.
Hapuka ceviche, cucumber, dill verde, feijoa & gin jelly with Summerhouse 2016 Sauvignon Blanc.
Southland rabbit risotto, confit rabbit leg, rabbit loin, parmesan, minted peas with Sacred Hill 2015 The Riflemans Chardonnay.
Wild venison loin, boar bacon, autumn vegetable medley (baby carrots, baby turnips, baby beets)
brandy raisins, game consomme’ with Primo Estate 2015 Zamberlan Cabernet Sangiovese and
Soho 2014 Zabeel Blue Blood Reserve Blend Merlot Cabernet Syrah.
Blue Rhapsody & Pico Goats cheese, crackers, honeycomb, burnt apple puree with Framingham 2016 the F Series Riesling Auslese.
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