Onemata restaurant has teamed up with Craggy Range Winery for an exclusive dining experience on the waterfront. Enjoy a complimentary glass of champagne on arrival as you take in the beautiful view of the Harbour, followed by 5 courses paired with premium Craggy Range wines.
Enjoy a delectable journey designed by Casey McDonald from Craggy Range and Onemata’s Chefs Jonathan Pasion and Callum Liddicoat.
For bookings and enquiries, please contact Aimee Tuck on 09 366 2500 or [email protected]
$225 Per Person
WINE, DINE & STAY
Book a beautiful waterfront room to retire to after your meal
$850 For Two People
Including Onemata x Craggy Range dinner, 1 night in a King Room and breakfast
MENU
Canapés
Tuna Poke | Miso Sesame Cone | Black Garlic | Sake Salmon Roe
Celeriac Pancake & Smoked Kahawai (GF) / Sweet & Sour Fried Shiitakes.
Potato Bread, White Mould Butter & Ocean Beach Salt (GF Option Available)
Served with Billecart NV
First Course: Chef Jonathan Pasion
Gin & Kaffir Lime Cured Ōra King SalmonGF| DF
Pickled Myoga Ginger | Coconut | Passionfruit Gel | Toasted Nori Emulsion | Nori Chicharron
2020 Craggy Range Riesling – Te Muna Road Vineyard, Martinborough
Second Course: Chef Casey McDonald
Coal Roasted Octopus & Crayfish Salad GF | DF
Confit Purple Potato | Garden Citrus Dressing
2020 Craggy Range Chardonnay – Gimblett Gravels Vineyard, Hawkes Bay
Third Course: Chef Casey McDonald
Duck Breast, Spiced Blood Custard GF (can be DF)
Pickled Greengage Plum | Celeriac
2017 Craggy Range “Aroha” Pinot Noir – Te Mana Road Vineyard, Martinborough
Fourth Course: Chef Jonathan Pasion
Handpicked 55 Day Aged Beef GF
Figs | Buttered Leeks | Fondant Potato | Oxtail Marmalade | Black Garlic | Bone Marrow Jus
2014 Craggy Range “Le Sol” Syrah – Gimblett Gravels Vineyard, Hawkes Bay
Fifth Course: Chef Callum Liddicoat
Feijoa Ginger
Burnt Vanilla Custard | Ginger Ice Cream
2010 Craggy Range Noble Riesling – Fletcher Family Vineyard, Marlborough
*This menu is subject to minor changes
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