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E: info@wakelinhouse.co.nz
P: +64 (6) 304 8869
A: 123 Main Street, Greytown

Open: Thu - Mon from 5:30pm
Closed: Tue & Wed
 
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Past Events

Martinus Estate Degustation dinner


6 courses of Anthony`s delicious, innovative dishes matched with 5 different vintages of Martinus Estate Pinot Noir -
discover how the vintages differ and why plus some amazing Pinot Noir and food matches.

Saturday June 7th 2014 at 7.00pm.
Only $145 per person Dinner and Wine.




New Years Eve Dinner


Amuse bouche



Lime scented fish cerviche and summer veg salad



Masala spiced crayfish, Bombay potato, cucumber yoghurt



Confit crispy Peking duck salad and condiments



Wild venison loin, beetroot puree, shallot tart, goats cheese, cherries



Pre-dessert



Ant's tasting platter of desserts

$100 per person



2013 Harvest Festivel


The 2013 Harvest Festival will be held on Saturday 9 March 2013. Tickets will be available through all Ticketek outlets from 27th November 2012. For early bird registrations email festival@wairarapawines.co.nz. The Harvest Festival is fast becoming recognized as a high quality, annual event showcasing sensational wines and food from throughout the Wairarapa region.





New Years Eve Dinner


Amuse bouche



Seared scallops, parsnip puree, pancetta salad



Roast quail breast & leg, asparagus, pea puree, truffle dressing



Pan-fried fish of the day, roast prawns, saffron sauce, lime-scented mash, baby summer veg



Pre-dessert



Wakelin House dessert trio:
champagne jelly, vanilla pannacotta with strawberries & balsamic,
chocolate & lemongrass mousse

$100 per person or $150 per person including bubbles on arrival plus 5 tasting wine matches



Pan Asian Degustation Dinner


Anthony`s annual holiday is just around the corner, he is off to sunnier climes, New York and UK??? but before he leaves us he is preparing a spectacular 6 course Pan Asian degustation dinner.....

Saturday 12th May at 7.00pm

Menu

  • Amuse Bouche

  • Prawn & spring onion dim sum

  • Wild venison satay

  • Sushi

  • Thai green chicken curry

  • Japanese inspired trifle


  • All 6 courses only $75 per person
    Bookings essential - 06 304 8869 or email



    Kusuda night is Thursday 16 Feb.


    Hiro Kusuda is hosting his first winetasting degustation evening outside of Japan matching five of his superb wines with Ant's five delectable courses of tuna, lamb, duck, hare & dark chocolate.
    $145/head. 7pm start.



    New Year's Eve 2011


    Saturday 31st December 7:00pm, Cost $100 per head

    Amuse bouche
    Yellow Brick Road fish ceviche, coriander & lime
    Roast quail, confit leg, celeriac remoulade, asparagus salad, truffle dressing
    Seared scallops, Wakelin House prosciutto amatriciana
    Pan-fried wild venison, smoked beetroot, cherry jus, mixed beans, pots
    Pre-dessert
    Elderflower jelly, summer berries, hay ice cream



    The Great British Pudding Club



    Mains

    Home-made truffle sausages, creamy mash, onion gravy

    or

    Chicken tikka masala, pilau rice, raita & poppadom

    The main event!

    Sherry Trifle Wally Lad
    Feel like royalty with this sweet signature dish from the Connaught Hotel's pastry chef. The Mayfair hotel was often
    frequented by royal guests and was where our chef spent 5 and a half years learning his trade... Anthony did his
    apprenticeship after Wally Lad had left but had the honour of working under the 'Power twins'..."hot tray on the
    rack!"

    Gypsy Tart
    Our chef being a Man of Kent, no menu could be complete without this Kentish tradition. Said to have originated
    during the early part of the 20th century when a lady regularly saw undernourished gypsy children playing in the
    fields next to her house. One day she decided to feed them but had nothing more than a pie crust, evaporated milk and
    brown sugar. Can be found in Kentish bakeries and of course, a regular on school dinner menus during the 1960s,
    70s and 80s.

    Paddington Bear Bread & Butter Pudding
    Paddington's famous love of marmalade gets mixed with an old English favourite, warm, rich bread & butter
    pudding. Low fat version apart from the butter, cream, eggs and bread. Ooh, and don't forget the sugar!

    Arctic Roll
    We had the big chill in August, revisit it with a British childhood classic, homemade light sponge lined with raspberry
    jam, wrapped around delicious vanilla icecream. Birdseye churned out 250 miles of it in the the late 90s, try
    Anthony's homemade version of it here. (Mum used to serve it with tinned fruit but we don't want to spoil you.)



    Wine-matched Degustation Night, Friday 10th June 2011, Jackson Estate

    On arrival
    Jackson Estate "The Stich" Sauvignon Blanc 2010



    Beetroot & goat's cheese salad, micro cress
    Jackson Estate "Grey Ghost" Sauvignon Blanc 2010



    Roast quail, Kingsmeade parmesan polenta,
    chestnuts, Brussels & bacon, Perigueux sauce
    Jackson Estate "Vintage Widow Pinot Noir" 2009



    Taste of the sea:
    Manuka salmon, Featherston wasabi leaf pesto,
    seared scallop with rock chive butter,
    shot of prawn & homegrown lemon grass bouillabaisse
    Jackson Estate "Shelter Belt" Chardonnay 2010



    Duo of hare & venison, grand veneur and poivrade sauces, spatzele
    Jackson Estate "Gum Emperor" Pinot Noir 2008



    Assiette of desserts:
    Chocolate & Earl Grey brulee, apple tarte tatin,
    vanilla pannacotta, chocolate chip ice cream
    Jackson Estate Botrytis Riesling 1991




    New Year's Eve Dinner
    Friday 31st December 2010


    Gazpacho



    Sesame seared tuna,
    smoked beetroot, avocado, chilli & coriander salsa



    Confit duck and foie gras terrine, poached apricots & late harvest riesling jelly



    Crayfish & tiger prawn salad,
    orange & chilli dressing



    Raspberry jelly & champagne foam



    Cinnamon panna cotta, cherries, red wine reduction
    mini strawberry & basil trifle, chocolate & orange pudding, coconut snow



    Chocolate & kaffir lime truffles, Turkish delight




    Chef's Challenge
    Martin Bosley & Anthony North
    11th November 2010



    Yellow pepper gazpacho, confit garlic, mini foccaccia



    Roast Bone Marrow on Toast, Cauliflower, Avocado Pudding, Hazelnuts



    Taste of the sea:
    prawn bouillabaisse, scallop & ginger ceviche,
    lemongrass scented escabeche, fish of the day a ma facon



    65/65 Egg Yolk, Radish, Nuts, Scampi Tail, Fennel Emulsion, Charred Cucumber, Freeze-Dried Asparagus, Buffalo Mozzarella, Truffle



    Pan-fried venison loin, manuka smoked mash, wild garlic pesto,
    chilli beetroot, watercress, red wine reduction



    Grilled Fish, Spanner Crab Risotto, Hot Coconut, Shellfish XO Sauce, Lemon Fragrance, Flowering Greens



    Duo of jellies:
    elderflower jelly & strawberry jelly, champagne foam,
    lemon verbena syrup, bale of hay icecream



    Yoghurt - White Chocolate Panna Cotta, Roasted Strawberries, Broken Meringue, Lemon Peel Puree, Grated Almonds, Basil Gelee




    Degustation Dinner
    11th December 2010



    Amuse bouche



    Pan-fried quail, roast chestnuts, apricot salad,
    cabernet sauvignon dressing



    Seared tuna, soy jelly, red pepper & shichimi mayo,
    sesame pickled cucumber, micro-cress



    Canterbury duck & watermelon salad, pomegranate jewels



    Pineapple sorbet



    Strawberry & basil trifle




    Degustation Dinner
    26th August 2010



    Arrival With Escarpment Riesling 2007



    Terrine of Wild Rabbit & Stoney Creek Free Range Pork, Parsnip & Vanilla Puree, Truffled Puy Lentils, Foraged Water Celery & Juno Olive Oil
    With
    Escarpment Pinot Blanc 2009



    Orange Scented Bouillabaisse with Tiger Prawn, Scallop & Monkfish
    With
    Escarpment Chardonnay 2008



    Pan Fried Loin of Wild Venison, Chilli & Beetroot Puree, Smoked Manuka Croquette, Watercress & Roasted Chestnuts
    With
    Escarpment Pinot Noir 2002



    Coconut Panna Cotta, Ginger & Kaffir Lime Infused Pineapple & Lemon Grass Foam
    With
    Escarpment Hinemoa Riesling 2009