An amazing array of food prepared by brilliant Chef Ben Batterbury had the diners at The Rees Hotel & Luxury Apartments smiling with delight through their glasses of Misha’s Vineyard wines.
An amazing array of food prepared by brilliant Chef Ben Batterbury had the diners at The Rees Hotel & Luxury Apartments smiling with delight through their glasses of Misha’s Vineyard wines.
With a secret menu prepared after careful sampling of the range of the Misha’s Vineyard Wines to select the right ingredients and textures to match the wines, Ben introduced his fare at each course starting with a 1960’s to 1980’s favourite – cheese and pineapple cubes on a tooth-pick! Matched with Misha’s Vineyard “The Starlet” Sauvignon Blanc, the result was both fun and fantastic. The pineapple flavour and cheese texture married perfectly with the tropical notes in the Central Otago style Sauvignon Blanc.
With the next 4 dishes of Monkfish Tataki, Salmon & Pork, Aged Feta and a sumptuous Honey roasted peach desert all matched with Misha’s Vineyard Wines this was truly a remarkable experience.
The lucky diners included locals from the resort town of Queenstown, visitors from Singapore, the US, Canada and Australia – and some good friends of the Misha’s team. Winemaker Olly Masters introduced the wines while Misha and Andy Wilkinson added some background on Misha’s Vineyard and the history of the site.
The view across the lake from the landscape window of The Rees dining room made the event simply stunning in all aspects.
Thanks to Mark Rose, General Manager of The Rees, and the whole team from the hotel for making the event such a success.
