Auckland restaurant Harbourside Ocean Bar Grill presented a special lunch prepared by the talented head chef Thomas Barta in celebration of New Zealand’s Waitangi Day. The five course luncheon included Ora king salmon, Cloudy Bay clams and silere merino lamb. The courses were paired with premium New Zealand Sauvignon Blanc wines (Villa Maria, Ara and Giesen Wines) as a spinoff event to Sauvignon 2016, Marlborough’s International Sauvignon Blanc Celebration.
Barta’s 2015 Best Ora King Dish NZ, Flavours of the Sea, featured as part of the luncheon. It comprised of citrus cured Ora King salmon, bouillabaisse jelly with crayfish, paua, clam, scampi and New Zealand seaweeds.
