MAR 25 | Wine Dinner Series: New Zealand

Regular price $190.00

Thursday, March 25, 2021 | New Zealand

We invite you to join us to experience a tour around the globe with our new Wine Regions of the World Series — a collection of dinners guiding guests through various renowned wine destinations paired with regional-inspired menus created by Executive Chef Kreg Graham.

Each dinner begins with guests personally seated by masked hotel staff to their individual table in our intimate and elegant Dining Room, with views overlooking the Salish Sea. Throughout the evening, guests will enjoy multiple courses prepared by Executive Chef Kreg Graham, with unique and rare wines presented and poured with tasting notes to guide our guests through each wine varietal. A small quantity of these speciality wines will be available to purchase during the evening.

Each dinner commences at 6:45pm, with menus beginning from $190 per person, including tax and gratuity. Seating is limited to 16 guests, and advance reservations are mandatory. Individual, socially distanced tables can be booked for groups of 2 to 6 people, to ensure the provincial health guidelines and physical distancing protocols of the hotel are maintained.

Make a reservation online here, or contact our Events & Private Dining Team at 250-940-0316 or events@oakbaybeachhotel.com to be added to a waitlist. If you have any special dietary requirements please e-mail events@oakbaybeachhotel.com. Reservations made online are non-refundable.

Thursday, March 25, 2021 | New Zealand
Dinner begins at 6:45 pm
Menus: $190 per person (includes tax and gratuity) 

Menu

Asparagus, Dungeness Crab Aioli, Gremolata and Ibérico Ham

paired with Craggy Range Te Muna Road Vineyard Sauvignon Blanc, Martinborough

 

Fresh Spaghetti with Ikura, Espelette Pepper and Clam Sauce

paired with Kumeu River Estate Chardonnay, Auckland

 

Duck Glazed with Honey, Poached Fennel and Roast Parsnip

paired with Loveblock Pinot Noir, Central Otago

 

Garlic and Thyme Roast Rack of Lamb, Sautéed Artichoke and Black Pepper Sauce

paired with Craggy Range Gimblett Gravels Syrah, Hawkes Bay

 

White Chocolate Mousse, Passion Fruit Curd, Almond and Hazelnut Sponge

paired with TOHU Awatere Valley Sauvignon Blanc, Marlborough