March heralds the Festival of the Sea at leading Auckland restaurants Harbourside Ocean Bar Grill, Botswana Butchery and White + Wong’s.
Freshly harvested Bluff oysters, Big Glory Bay salmon, crayfish, Diamond Shell clams, green lip mussels and NZ blue paua, all fresh from the sea feature on this one-month-only special menu. The partnership with Stewart Island’s Big Glory Bay guarantees New Zealand’s finest catch and the specially curated menus ensure it’s a flavour-filled experience. What’s more, there are loads of dining options, and the ability to choose menus expertly matched with champagne and a selection of New Zealand’s favourite wines.
Snapper ceviche, lime, coconut cream and mango served with NV Mumm Cordon Rosé, or freshly shucked Bluff market oysters, ponzu and salmon caviar matched to 2015 Deutz Blanc de Blanc or Marlborough grilled John Dory fillets, creamed NZ blue paua and pancetta crisp alongside 2017 Church Road Hawke’s Bay Grand Reserve Chardonnay, are among the dishes on Harbourside’s Dining Under The Stars degustation.
A Progressive Weekend Lunch will also offer diners the chance to enjoy a long, relaxed weekend lunch feature the finest catch in the at Harbourside Ocean Bar Grill, Botswana Butchery and White + Wong’s.