Hotel DeBrett are trying something a little different this Auckland Restaurant Month. Come August, they'll be joining forces with boutique wine maker, John Belsham, to create a five course game inspired dinner with wine matches from Foxes Island wine.
The meal begins with peach schnapps cured kingfish with dill, avocado, fresh oysters and elderflower granite, then moves on to a wild rabbit and razorback pork rillette with apple, toasted brioche and prunes. Next comes a ravioli of braised hare with porcini dusted loin, mustard leaves and mushroom veloute, then a cocoa nib crusted venison loin with whipped potato, black pudding spring roll and kale. The night ends with a gruff junction goats cheesecake with lemon, lavender shortbread and wild thyme honey.
John Belsham is one of New Zealands most highly regarded winemakers. He founded Foxes Island in 1992 to focus on exquisitely made, regionally expressive wines; exactly what he had learned to do in France. He initially made the wines for Foxes Island from his Rapaura vineyard on the Wairau Plains and produced the very first Fox wine: Chardonnay, vintage 1992. He's also the Chief Wine Judge at Cuisine Magazine and wine consultant to Air New Zealand.
Kitchen Restaurant has just been named a top 50 finalist for Cuisine magazines Restaurant of the Year 2012, for the second year running.
Choose the occasion and we'll give you our picks