We're taking house party fun to new heights with a special overnight event of incredible cuisine, expert wine pairings and our love of productive gardening, personally hosted by two of New Zealand's most acclaimed chefs.
Recently named one of Cuisine’s "Masters of Invention" Nic Watt (Auckland-based Masu by Nic Watt, Inca and Canting) will collaborate with Otahuna Lodge Executive Chef Jimmy McIntyre to escort you on a "four-hands," Asian fusion journey for one extraordinary night!
Focusing on springtime favourites personally selected from the two master Chefs' repertoire, you'll savour Cantonese-style roast duck, house-made hoisin, vintage Oscietra caviar, crayfish prepared with locally sourced Nama wasabi and a host of other delights for this sensational menu.
Your culinary journey will begin with signature cocktails matched with canapes, followed by a sumptuous four-course dinner in the heritage splendour of Otahuna's original Dining Room. Each course will be matched with hand-selected sake and New Zealand wines. And, with the event limited only to 16 guests, it is sure to be as exclusive as it is memorable.
Following an indulgent night in one of Otahuna's seven exquisite suites, a decadent Champagne breakfast awaits. Afterward, guests may either enjoy a leisurely morning or set off on a "gumboot garden tour" with Head Gardener Steve Marcham, who will also showcase the "how-tos" of growing your own mushrooms in the estate's Mushroom House.
Inclusions
-Luxury suite accommodation
-Pre-dinner signature cocktails and canapes
-Four-course "Masters Collaboration" degustation dinner with sake and New Zealand wine pairings
-Champagne breakfast with continental and cooked options
-Guided tour of Otahuna's historic gardens
Preferential Tariff
$1,995 including GST for two guests
Additional Nights
May be secured at the preferential rate of $1995 including GST per night