On September 20th, delight in a curated four-course menu perfectly paired with Framingham's distinctive wines.
Meet James Bowskill, Framingham's esteemed viticulturist and learn about the rebellious spirit that drives their winemaking; mastering Riesling and standing out in a sea of Sauvignon Blanc since 1981!
Spaces are limited, so secure your reservation now.
DATE
Friday, September 20th
TIME
6:30 PM
PRICE
4-courses with amuse-bouche $190 per person (including wine pairings)
MENU
AMUSE BOUCHE
Parmesan & horopito cookie, fromage de chèvre, Parma ham, honeycomb
Framingham Classic Riesling 2023
1ST COURSE
Kurobuta pork belly, caramelised shallot & Szechuan purée, light jus, apple, crackle
Framingham Pinot Gris 2023
2ND COURSE
Spiced butternut filled turmeric tortellini, beurre noisette, sage
Framingham Chardonnay 2022
3RD COURSE
Duck breast, red curry sauce, kumara, pickled sweet peppers, pineapple
Pinot Noir 2021
4TH COURSE
Poached pear, parmesan ice-cream, salted caramel, praline crumb
Trockenbeerenauslese
TO FINISH
Artisan Grand Marnier chocolate truffle
Please note the menu, wines and vintages are subject to change.
Please contact the team at [email protected] to book for groups above 8.
Vegetarian alternatives can be arranged on request by prior arrangement, please indicate if you or your party require vegetarian dishes when booking.
Please note that no other dietaries can be catered for at this event.
If you wish to be seated with a group of existing ticket holders please indicate their names in the booking comments.
Full pre-payment is taken at the time of booking.
Cancellation policy:
Cancellations made before midnight on the 6th of September 2024 will receive a full refund.
Should you need to cancel between the 7th of September 2024 and 5 pm on the 19th of September 2024, your reservation value will be held in credit for 18 months to be redeemed against food and beverage in Artisan restaurant.
Reservations cancelled after 5 pm on the 19th of September 2024 and no-shows will not be eligible for a refund or transfer of reservation value into credit.