Introducing: The Rees Hotel Queenstown Winemaker’s Culinary Series Dinner with Misha’s Vineyard

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Love your food and wine? Here is your next chance to experience an exclusive culinary and wine affair. The Rees Hotel Queenstown has announced its latest event; the Winemaker’s Culinary Series Dinner with Misha’s Vineyard. Sample the exceptional wines from one of New Zealand’s top 20 wine producers, Misha’s Vineyard, paired with the award-winning, flavourful fare of the True South.

Why not make a weekend of it and truly experience what The Rees Hotel and Queenstown have to offer in an ultimate experience of luxury, heritage and relaxation.

The Rees Winemaker’s Culinary Series Dinner with Misha’s Vineyard
Friday 23 March 2018
6.30pm: Welcome Drinks in Bordeau Wine Lounge
7.00pm: True South Dining Room
Six courses – seven wines

The Rees Residential Package $NZ335.00 per person includes:

  • One-night stay on Friday 23 March in Lake View Hotel Room
  • Breakfast for two
  • Two seats at Culinary Series Dinner with Misha’s Vineyard
  • Stay Saturday 24 March for an extra $NZ375 for the room including breakfast for two
  • Offer valid for a minimum of two persons

Hosted by the owners of Misha’s Vineyard, Andy and Misha Wilkinson, along with their renowned winemaker Olly Masters, guests can look forward to trying some of New Zealand’s most acclaimed wines with vintages specially selected from the cellar. With a ‘no compromise’ philosophy, the Wilkinsons spent two years to find the ideal site to establish the vineyard. A spectacular site was found on dramatic lakefront terraces of Bendigo station, a high-country sheep station in the Central Otago region of New Zealand. It is one of the finest regions in the world to grow cool climate grapes; most particularly Pinot Noir.

Patrons will delight in tasting fresh, regionally sourced food by True South’s award-winning executive chef Ben Batterbury. Ben’s culinary style is known to embody a sense of excitement and adventure while remaining sophisticated and visually stunning. It is no surprise he has gained international recognition and won several awards including most recently, HM Magazine’s Award for Hotel Chef of the Year 2017 (Australia, New Zealand and the South Pacific).

True South’s seasonal produce is sourced from high quality suppliers south of Christchurch, which assures freshness and quality control while reducing food miles and encouraging sustainable practices. This dinner is part of an ongoing culinary series of events.

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