You Can Now Order a Whole Lamb at Mt Eden's Molten

Popular Mt Eden eatery Molten has paired up with Greystone Estate to offer guests a noteworthy food and wine match to supplement their mouthwatering slow-cooked feasting menu. Built with a heightened social dining experience in mind, Molten’s feasting menu is served family style with large dishes for guests to help themselves. Using the European bistro as a jump off point, the menu proudly celebrates the best produce sourced directly from passionate farmers, growers and fishermen – Greystone Estate, in the Waipara Hills north of Christchurch, is one such partner.

Bringing a taste of Northern Canterbury to Auckland tables, diners will enjoy an entire organic milk-fed lamb raised on the Greystone Winery’s farm and prepared to perfection over the Molten wood fire barbeque. Complementing the beast will be accompanying dishes of ratatouille with pancetta and baby onions, fresh green beans, duck fat roast potatoes, pickled vegetables with black olives and white anchovy and freshly baked bread. Diners will relish the dishes over a superbly matched bottle of the Waipara winery’s own 2014 Greystone Estate Pinot Noir.

Shifting focus from fine dining to a neighbourhood-style bistro in recent years, Molten’s feasting menu compliments its daily dinner offering, and is prepared in house over charcoal-fired pits and wood fire barbeques in the restaurant’s courtyard. This menu allows for more extreme cuts of meat, such as the whole lamb and other larger, meatier selections.

The is available from early March for a limited time. For more information visit the Molten website.

WIN A $100 DINING VOUCHER FOR MOLTEN

To celebrate the new addition to Molten's feasting menu, we're giving away a $100 voucher to be spent how you wish. To enter the draw, simply email [email protected] with the subject line ‘Molten’ along with your contact details.

T&Cs: R18 only. Only one entry per person. You must be a Concrete Playground subscriber to win. The winners will be chosen at 10:30am on March 3.