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FOOD + WINE EVENTS AT THE FARM AT CAPE KIDNAPPERS
Chef TETSUYA WAKUDA and DRY RIVER WINES
August 17th - 19th, 2012
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This will truly be a wonderful weekend at The Farm at Cape Kidnappers! It has been a long time in the planning. Tetsuya’s story and journey to success has been inspirational to us and we are delighted that we are able to bring celebrated Relais Chateaux Grand Chef Tetsuya Wakuda to Cape Kidnappers in August. Tetsuya is without doubt one of the world's top chefs and his Sydney restaurant, Tetsuya's, is a MECCA for food lovers. Tetsuya's cuisine is unique, based on the Japanese philosophy of using natural seasonal flavours enhanced by classic French technique.
Accolades for Tetsuya are countless - His restaurant featured in Restaurant Magazine (London) World's 50 Best Restaurants between 2002 and 2010, and this year Tetsuya was voted one of the world's most influential chefs by the international press at the 2011 Madridfusion summit.
The degustation dinner prepared by Tetsuya will be sublimely matched with Dry River wines. Highly regarded Dry River winery is a fitting match to Tetsuya’s dishes and we are honored to have Winemaker Ant Mackenzie on hand to present the wines throughout the evening.
The weekend will kick off on Friday night with a cocktail reception celebrating and welcoming Tetsuya to Cape Kidnappers. Kidnapper Cliffs wines will be featured at the welcome reception. Saturday will provide ample time to enjoy the property or the Hawke’s Bay area, with the main event that evening!
A two night minimum stay encompassing the night of Saturday 18th August, 2012 is required to secure a place at the Tetsuya Wakuda dinner.
Our tariff for this event is as follows:
Hilltop Suite
NZ$1,750.00 + 15% GST per person based on double or twin occupancy staying two nights
Ridge or Lodge Suite
NZ$2,000.00 + 15% GST per person based on double or twin occupancy staying two nights
4 Bedroom Owners Cottage
NZ$3,125.00 + 15% GST per person based on eight guests sharing the cottage for two nights
Tariff includes two nights’ accommodation with pre dinner drinks and canapés, gourmet dinner each evening including attendance at the Tetsuya Wakuda dinner on Saturday night which will be matched with Dry River wines, full breakfast, complimentary mini-bar (excludes liquor and wine) and use of lodge facilities including your choice of either a day of unlimited green fees OR a 50 minute massage per person once during your stay (note wines at dinner for the evening pre or post the Tetsuya dinner are additional to the package). The Friday night dinner will be prepared by Cape Kidnappers Chefs’ – Dale Gartland and Tim Pickering.
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