Combining our passions for delicious cuisine, the best in New Zealand wine and our love of productive gardening we're excited to announce an exceptional, all-new Gourmet Getaway weekend.
Executive Chef Jimmy McIntyre and Sous Chef Chris Bochsbichler will start the weekend with a special Italian-themed demonstration cooking lesson, focusing on springtime favourites personally selected from their own recent European travels. Think tortellini filled with estate-grown pumpkin and homemade ricotta, a selection of Otahuna's very own salumi, and lamb Osso Bucco with potato pea and mint gnocchi.
After learning insider tips from the masters, guests will enjoy a sumptuous five-course dinner in the baronial splendour of our Dining Room. Brad Nolan from Red + White Cellar will be on hand to showcase an array of Italy's finest vintages carefully matched with each course.
Following an indulgent night in one of Otahuna's seven exquisite suites,* a decadent Prosecco 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.
*For those who act fast, the first two bookings enjoy the option of a complimentary upgrade to a Master Suite at no additional charge.
Tariff for 2 people: $1995 (incl. GST). Guests who wish to spend additional consecutive nights may reserve at the preferential rate of $1695 (incl. GST) per night. The first 2 reservations will enjoy the option of a complimentary upgrade to one of Otahuna's Master Suites.