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Pegasus Bay Winemakers Dinner

Where: Spring Kitchen, Level 1, 28 Grey Street, Wellington

Restrictions: R18

Ticket Information:

  • Admission: $135.73 ($129.00 + $6.73 fees)
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Listed by: wlgnt_res

Spring Kitchen is delighted to host the Pegasus Bay Winemakers Dinner!

Indulge in a six-course modern fusion degustation with wine matching and meet Micheal Donaldson the man behind the huge success of one the finest vineyard in the Canterbury region.

Within the Waipara Valley Pegasus Bay vineyard gets maximum protection from the Pacific’s easterly breezes by being tucked up under the lee of the Teviotdale Range. Heat summation during the day is promoted by smooth stones and gravels left behind by an ice age glacier. The soil is free draining and of low fertility, resulting in naturally reduced vine vigour. This produces low yields of optimally ripened, high quality, flavourful grapes, which fully express the qualities of this unique setting. An unusually large vineyard staff allows operations such as shoot thinning, crop thinning, bunch exposure and fruit selection to be carried out meticulously.

The Menu with Wine matching includes:

Small Antipasto platter
with Pegasus Bay Vergence White 2016
an interesting blend based on skin-fermented Semillon with a touch of Chardonnay, Gewurtz and Muscat for acid and aromatics.

Amuse-bouche

Entrée

Venison and New Zealand kelp ramen WOAP Festival Dish
Dashi made with venison bones, topped with Venison, Kombu caviar, fizzy essence (makes the broth fizz on being poured into the bowl) and a popping nori leather

Smoked aubergine and asparagus ragout Agnolotti (Veg)
Masala green jus, smoked tomato garlic relish & sprout salad

Both matched with Pegasus Bay Vergence Red 2017
100% whole bunch, carbonic and naturally fermented Pinot Noir

Palate cleanser (Granita)

Mains

Duck
Aged duck breast, coriander, sour mango, gilgit spice

Charred mushroom, chettinad spice, creamed polenta
South Indian spiced mushroom, creamy herb polenta and Dosa Crisps

Both matched with Pegasus Bay Pinot Noir 2017
Red and dark fruit, (raspberry, pomegranate and cherry), with hints of pepper and spice.

Dessert

Cheese platter (Veg)
Assortment of cheese, crackers, fruit paste & nuts

Spiced poached pear
Carrot mousse, milk crisp, roasted nut & cardamom (Veg/GF)

Matched Pegasus Bay Aria Late Pick Riesling 2016

Please do not hesitate to email restaurant@doubletreewellington.co.nz with any questions.

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