Beautiful music accompanied exquisite cuisine, with stunning Pegasus Bay wines, as students from the New Zealand Opera School performed an operatic recital, under the guidance of the school’s Director, Jonathan Alver.
The talented young singers were Katherine McIndoe (soprano), Harry Grigg (tenor), Olivia Sheat (soprano) and Jonathan Eyers (baritone).
The menu created by Executive Chef, Paul Froggatt, was accompanied by carefully selected Pegasus Bay wines, presented by Edward Donaldson. Some of these wines reflect the love of opera the Donaldson family share as they are named accordingly.
The dinner commenced with Spanner Crab accompanied by Shaved Kohlrabi, Lavage-infused Whey Bottarga. This dish was accompanied by Pegasus Bay Sauvignon Blanc/Sémillon 2014.
The second course comprised Heirloom Beetroot, roasted in Salt Crust, with Goat’s Cheese Snow, Puffed Granola & Red Wine Jelly. The Pegasus Bay Bel Canto Dry Riesling 2014 was a perfect accompaniment.
Chatham Island Blue Cod followed. This was poached, crusted with Crispy Chicken Skin, served with Broccoli, Fermented Black Lime & Roasted Garlic Emulsion. This was accompanied by the magnificent Pegasus Bay Chardonnay 2015.
Again, from the south, Southland Lamb Loin, roasted on the bone, with Crispy Neck, served with Butternut glazed with Mustard, Quark & Winter Savory.
Dessert comprised Nyanbo – 68% Chocolate Mousse, accompanied by Passionfruit Sorbet & a Cacoa Tuile, with Pegasus Bay Finalé Nobel Sémillon/Sauvignon Blanc 2011.