Begin your day with a glass of Champagne and wander through the stunning grounds, before lunch begins with three separate plated entrees from Chef Biki Miura, including a taste of the feature eye fillet that is raised at Waihua Station.
Kaimoana from Mahia Peninsula and Holly Pork also feature, before a cumquat gelato with a shot of gin from a Hawkes Bay Distillery cleanses the palette.
The main, from Chef Mark Caves comes as a side of beef ribs, again raised on Waihua Station and available through The Farm Shop, cooked on an Argentinian Spit throughout the day and served alongside select salads. Hohepa cheeses will serve as the final flourish, before all that’s left to do is admire the summer evening and spectacular views.
Ticket price includes all food and wines to match.
F.A.W.C! is a series of exceptional food and wine experiences set in stunning locations in Hawke’s Bay. Running twice a year, F.A.W.C! is a chance to get up close and personal with chefs and food producers, wine makers and the clever people that make up the New Zealand food and wine scene. F.A.W.C! Summer Series runs over March 15-24.