a night at the Beehive.
On the 1st November we were delighted to help represent Central Otago wines at The Beehive.
The CERES Composition Pinot Noir 2017 was poured alongside fine wines from our mates at Mount Edward, Maude Wines, Rippon, Prophet’s Rock and Quartz Reef.
Bellamys by Logan Brown, the restaurant set inside the parliament building, kindly paying homage to our region. We shared stories of how we came to be in the region, the history of the place and our part in it. As each winemaker told a tale, the stories added just a little extra flavour to the expertly matched wines and dishes prepared by Head Chef Josh Ross. Thanks so much for having us, Bellamys. We’d be delighted to come back for another Central Otago session!
MENU
Quartz Reef Rosé Methode Traditionelle NV | with golden nuggets with tamarillo sweet and sour. Spent grain sour dough, cultured butter, Otago honey and thyme.
Rippon Mature Vine Riesling 2018 | with wild Otago rabbit loin, savoy cabbage, fresh peas and piko piko.
Maude ‘Mt Maude’ Chardonnay 2018 | with kingfish pastrami, sea succulent piccalilli, Fiordland crayfish and smoked kahawai croquette.
Mount Edward Gamay Noir 2019 | with Southern Alp wild Tahr and truffle pie, roasted beetroot, goats cheese, whitloof and oregano.
CERES Composition Pinot Noir 2017 | with Cardrona Merino Lamb rack, roasted cauliflower purée, courgette and currants.
Prophet’s Rock Vin de Paille 2018 | with Central Otago fruit and honey nougat, olive oil cake, saffron marshmallow and kawakawa.
Has reading that made you hungry and just a little bit thirsty? Yep - we feel the same.
Thanks again Chef and the Bellamy’s team and our cohorts from home. Let’s plan the next assault on the Capital!
