It started with the guests being welcomed by a scape of Te Whanganui a Tara harbour, as they indulged in bubbly, seared scallops, ceviche, samphire, and all the toppings. We were joined by an amazing sashimi chef to deliver a glorious opening scene for the guests.
The guests moved on to Zealandia where they were met with birdsong, gorgeous native bush, and delicious bites to eat: Kiwi Beef burgers & Vegan beetroot buckwheat burgers with epic Fix & Foggsatay sauce.
Next, it was heading down Polehill on your bike, pushing past windmills; whilst indulging in Zany Zeus haloumi, mint skewers & Awatoru wild foods' venison. The hill itself created from mounds of Shoots' Microgreens luscious wheatgrass.
Moving on the guests headed straight to the famous Cuba St buckets to indulge in our famous pork & fennel sausage rolls, Luxe three cheese toasties using Zany Zeus' stunning brinza - all accompanied by the lovely Pickle & Pie chutneys.
The finale for the savoury was to a Marae surrounded by beautiful native bushland, serving Boil up soup shooters with paraoa parai and fresh fish tacos with tequila butter.
Last but not least, the beehive opened up, spilling its busy bees. Awartoru honey comb, with piled high cheeses and fruit, was devoured by the guests. Homemade sweets were thrown in the mix, plus a few of Grace Patisserie's Chambord & Rhubarb Macrons.
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