Celebrate a unique progressive dining experience through a seasonally inspired eighth stage degustation menu showcasing innovative combinations and locally sourced ingredients.

Dinner will be presented by renowned Chef Marc Soper. A highly accomplished international Chef, feeding royalty and the rich and famous.

Your MC for the evening, Anthony Lugo Sharpe, will take you on a journey of entertainment, networking, and collegiality with like-minded people. His astonishing career has taken him to Royal residences around the world. Buckingham Palace serving the late Queen Mother her G&T’s, looking after the Royal family’s needs, and preparing filet mignon for former US president Bill Clinton. Employed by American top league billionaires and right-hand man to Lady Gaga, Madonna and Beyoncé, he will personally host you with his talent as a great conversationalist and raconteur.

Your evening is accompanied by an exceptional wine tasting and pairing experience with Michelin trained sommelier Francis Auclert. From Paris, a certified Sommelier, Francis’ career has seen him work in several Michelin star restaurants in France, London, and Singapore. His knowledge and passion for wine are entertaining and contagious.

Travel in style to your event with luxury transport provided by Executive Private Transport all-inclusive of cost. Operating a fleet of immaculately presented, high quality European and American vehicles, Executive Private Transport is a trusted and professional chauffeur service specialising in executive, government, and professional transport needs.

To reserve your tickets
Call us on +64 237 9007
Email us at enquiries@thelodgevenue.co.nz
Numbers are strictly limited

The Menu

Canapes

Tararua Ranges Wild Venison, Pickled Shallots and Baby Beets, Fresh Herbs and Goats Cheese

Zucchini, Artichoke and Green Olive Roulade with Basil Pesto and Candied Tomato

Seared Scallop, Smashed Pea, Fresh Chive

Bread Served with Pork Crackling Whipped Butter

Pairings

Curried Carrot and Ginger Soup, Labneh, Toasted Almond, Stinging Nettles

ANDRE CLOUET GRANDE RESERVE CHAMPAGNE FRANCE

Sumac and Brown Sugar Poached Salmon, Smoked Salmon Yoghurt Mousse, Honey Citrus Reduction, Soy Caramel, Rhubarb, Fennel and Grapefruit Salad

2017 FOLIUM RESERVE SAUVIGNON BLANC MARLBOROUGH NEW ZEALAND

Orzo Pasta and Wild Rabbit and Hare, Pea, Pumpkin and Fresh Lemon, Mascarpone, Truffle

2020 LOUIT JADOT MACON VILLAGE BOURGOGNE FRANCE

Pork Belly & Miso Butter Poached Fillet, Pistachio Puree, Burnt Cos Lettuce, Roadside Apple Butter and Seaweed

2020 EASTHOPE FAMILY WINEGROWER GAMAY HAWKES BAY NEW ZEALAND

Lamb Shank Ballotine, Parma Ham, Wasabi Peas, Black Olive and Fresh Grape Salsa, Micro Herbs

2016 COL D’ORCIA BRUNELLO DI MONTALCINO TUSCANY ITALY

Beef Fillet, Salted Barley and Cranberry, Cauliflower, Duck Liver, Wairarapa Mushrooms, Butter Crème with Herbs

2016 CHATEAU LA MISSION LALANDE DE POMEROL BORDEAUX FRANCE

Rice Paper, Cow Feta Crème, Sheep’s Milk Blue, Candied Pear and Almond, Wild Watercress and Tea Soaked Apricots

2018 DE LA TERRE LATE HARVEST VIOGNIER HAWKES BAY NEW ZEALAND

Bitter Chocolate, Rosemary Scented Braised Pineapple, Salted Coffee Soil, White Chocolate and Sour Cream Crémeux

NV NIEPOORT TAWNY PORT DOURO VALLEY PORTUGAL