Duck, Pig, Pinot, Port

Dear Patrons.


On Saturday January 27th, It is our pleasure to invite you to Duck, Pig, Pinot, Port.

The centre piece will be whole suckling pig, with all the fixings.

Simon Buck, New Zealand wine guru will be presenting the predomantly Central Otago wine.

This is a ticketed event which can be purchased here:

First (shared apps)
Foie gras torchon with Apple tart tartin
Seared foie with chai spiced French toast
Hangi style duck breast, smoked cabbage.
Suckling pig
Chicharon, gravy, sweet potato, charred greens, sweet/ sour boysenberry
Sticky date pudding
Pecan bread pudding
Milo chocolate cake
Dows vintage port 1977.
Wine pairings TBD