Dunedin cafes, restaurants, bars, and hotels are celebrating the city’s food and drink with a 17-day festival, Dine Dunedin.
City venues will be offering a myriad of creative experiences to entice locals out over winter and to show the rest of Aotearoa that Dunedin cafes, restaurants, bars, and hotels are offering world-class hospitality.
More than 35 events and special menus will run throughout Dine Dunedin, just a few of the highlights:
Portobello Hotel & Bistro are re-living the harbourside hamlet’s colourful history with ‘Red & Rum’. Guests will catch a boat from the city across the harbour taking in the beauty of the city and peninsula at sunset before enjoying an evening of Kiwi cuisine and rum cocktails accompanied by anecdotes of debauchery, misfortune and historical tales about the hotel and surrounding area, retold by some of the pub’s local characters.
Dunedin’s most expensive three-course dinner will feature during Dine Dunedin too, a chauffeur-driven progressive dinner with an entrée in the private dining room at Larnach Castle, main in the city, and desert at Luna overlooking the city to finish.
Degustation dinners feature too with a seven-course experience at The Press Club in the newly refurbished Wains Hotel, new seaside restaurant tītī is creating a seven-course evening showcasing southern seafood as well as a second evening matching New Zealand wine to a six-course dinner and Bracken is partnering with Cardrona Distillery to create a six-course dinner.
Making its first appearance this year is the Dunedin Burger Society, a festival of burgers supported by Dunedin’s Emerson’s Brewery. As well as creating its own Cheeky Burger showcasing smoked beef cheek Emertson’s are giving the venue with the winning burger – as voted by burger lovers through Dine Dunedin – a special six-person beer tasting. Dunedin Burger Society features vegan and vegetarian burgers as well.
Cookery classes also feature in Dine Dunedin with Hagar Ozri offering vegetarian cookery classes and Dine Dunedin Director, Nicola McConnell partnering with chef Tony Heptinstall to host a tour of the award-winning Otago Farmers’ Market followed by a cookery class using fresh market produce. Chef Sam Gasson from Moiety is collaborating with Nate Smith from Gravity Fishing to share insights into sustainable seafood.
For the complete Dine Dunedin programme visit dinedunedin.co.nz
“This year, more than ever, local Dunedin venues deserve our custom. Dunedin’s dining and bar scene is incredibly vibrant and offers amazing value showcasing locally sourced produce in new and surprising ways and it’s a joy to create an opportunity for people to wrap their tastes buds around it,” expressed Dine Dunedin Director Nicola McConnell.
2020 is the second year of Dine Dunedin, a great opportunity to showcase local hospitality heroes who continue to grow despite the challenges the year has brought.
