For us mainlanders, organising a gastronomic journey to the 'Island of Wine' isn't always the most logistically feasible or cheapest way to dine. Thankfully the ferry runs both ways. This February, a group of award-winning Waiheke winemakers will journey across the gulf with a supply of liquid gold for a night of collaboration and really, really good wine.
Together with Federal Street's The Grill, the evening will see Head Chef Sean Connolly present a four-course menu paired with the offerings of sustainable vineyard Destiny Bay, batch-driven boutique winery Batch, certified Master of Wine Sam Harrop and acclaimed hillside block Man O' War.
If The Grill's bent towards pasture-fed meat and sustainable seafood is anything to go by, the menu will be something to shout from the rooftops. Stay tuned for more information.