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Charleston Meets Martinborough
August 8, 9, 10, 15, 16, and 17
A five-course meal inspired by Charleston, South Carolina. Think fried tomatoes, she-crab soup, shrimp and grits, benne wafers and coconut cake with wine pairings. Hosted by Adam Cruz, GM of Union Square and a College of Charleston graduate.
Fire and Stone
August 17 (sold out) & 18
A once-in-a-lifetime dining experience of whole cuts cooked over fire. A five course candlelit feast eaten in a Nordic tipi village matched with wines from Palliser Estate, all alongside Stonehenge Aotearoa.
Wild Wairarapa
August 17 & 24 BOTH SOLD OUT
Explore the tastes of sprawling farmland, discover remote East Coast rockpools, and traverse high into the rugged ranges with ingredients that celebrate Wairarapa. Bold, local beverages will be included matching each course.
Seek and Savour
August 25
A day of exploring the wider wine region, off the beaten track of the Martinborough wine trail. You’ll visit Gladstone, Dry River Road, and Te Muna Road for tempting tastings, tantalising treats and scrumptious shared platters.
The Ace of Hearts Burger at Karahui Wine Bar & Eatery
August 5 - 25
Lamb heart patty with lamb heart jerky, C'est Cheese manuka smoked Havarti, beetroot and onion pickle, thyme and garlic aioli, and Rebel Gardens baby cress in Clareville Bakery brioche bun, with jacket fries.
Play the Ace of Hearts game to win complimentary tastings and free accommodation.
Fowl Play burger at The White Swan Country Hotel
August 5 - 25
Duck and pork patty, with confit duck and potato croquette, Greytown Honey glazed duck bacon, cos lettuce, Swiss cheese, juniper pickled beetroot, and rhubarb pomegranate BBQ sauce in a Clareville Bakery duck fat brioche bun, with fries and duck gravy.
Down to the Bone burger at Café Medici
August 5 - 25
Double smash beef and Kingsmeade cheese patties with smoked pastrami, beef fat onions, beer battered jalapeños, ketchup leather, iceberg, and marrownaise in a Clareville Bakery potato bun, with handcut fries.
Lovo with Love burger at Union Square
August 5 - 25
Fijian beef brisket slow cooked on hot rocks with candied streaky bacon, coconut and spinach rourou sauce, queso, green chillies, and lemon marinated red onion in a Cottage Lane seeded brioche bun, with steak fries and mayonnaise.
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