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14.03.2012

Cuisine's 25th Birthday Celebrations

Cuisine

Cuisine celebrated its 25th birthday in style at Roxy on Wednesday (14th March) with a five course degustation experience hosted by two of Auckland’s best chefs; Sean Marshall and Benjamin Bayly. Roxy, Auckland’s newest hot spot, hosted the sixty guests and provided an excellent setting. EuroVintage was proud to be part of the 25th birthday celebrations, providing the wines and water for the event.

Roxy’s Executive Chef Sean Marshall and The Grove’s Head Chef Benjamin Bayly combined forces to bring together a five course degustation matched with outstanding wines from Louis Roederer, Ata Rangi, Pegasus Bay and Maude, and water from Te Waihou. A stand out dish on the night was milk-fed veal with poached crayfish, zucchini, almonds and nut brown butter. This paired with Ata Rangi Craighall Chardonnay 2009 proved a wonderful combination and a favourite of many.

EuroVintage Marketing and Brands Manager Andy Reid said “What a thrill to be involved with Cuisine’s 25 year celebration! An amazing night of food and wine and one we’re certainly privileged to be involved in. The food & wine matches put together by two of the country’s most innovative up-and-coming chefs looked fantastic and certainly got plenty of positive debate going at our table. The Roxy floor staff headed by Gary Olasz ensured the night ran beautifully - all in all a superb night.”

Menu served on the night:

CANAPES
Tuna sashimi, wakame, wasabi & sushi rice
Oyster, pickled cucumber & farmed caviar
Baked goat’s cheese, butternut squash & wild sorrel
Wagyu, Worcestershire, cornichon, parsley, quail egg & potato
Louis Roederer Brut Premier NV Champagne

FIRST COURSE
Terrine of alpine salmon & cured scampi, crab & celeriac, & heirloom tomato consommé
Ata Rangi Lismore Pinot Gris 2010

SECOND COURSE
“The whole rabbit” with carrots & young radish
Pegasus Bay Riesling 2009

THIRD COURSE
Milk-fed veal with poached crayfish, zucchini, almonds & nut brown butter
Ata Rangi Craighall Chardonnay 2010

FOURTH COURSE
Sichuan lacquered duck, sour cherries, turnip cream, oyster mushrooms & duck leg pie
Maude Mount Maude Vineyard Reserve Pinot Noir 2009

DESSERT
Peaches in orange, cinnamon & cognac with peach kernel parfait & Brillat Savarin
Pegasus Bay Aria Late Harvest Riesling 2008

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