Official duck hunting season runs until the end of July, but for those who prefer the hospitable surroundings of a restaurant and a glass of Pinot Noir with their duck, the Cloudy Bay Pinot & Duck trail offers New Zealanders the ultimate culinary Pinot Noir and Duck experience.
Eleven of the country’s best restaurants will be creating a food and wine match made in heaven, serving signature duck dishes paired with a glass of the Cloudy Bay Pinot Noir for diners to enjoy throughout the month.
This July, food and wine lovers can experience their own urban duck season by following the Cloudy Bay Pinot & Duck trail from one restaurant to the next.
“The Cloudy Bay Pinot Noir boasts layers of dark berries and cherry, cinnamon, fresh herbs, bramble fruit and cranberry, balanced with notes of fresh mushroom, white pepper and savoury spice, making it the perfect accompaniment for duck,” says Cloudy Bay winemaker Sarah Burton.
Restaurants participating nationwide are:
Confit duck leg with whipped kumara, bok choy, orange and cinnamon glaze.
With a glass of Cloudy Bay Pinot Noir $57.95
99 Quay Street, Ferry Building, City, Ph 09 307 6966
Gameford Lodge duck breast, barley malt, red fruit, licorice and radicchio.
With a glass of Cloudy Bay Pinot Noir $60.00
33 Sale Street, City, Ph 09 358 1702
Roast duck breast, lentils, chorizo, carrot puree and star anise jus.
With a glass of Cloudy Bay Pinot Noir $54.00
Market Square, Viaduct Harbour, Ph 09 377 0125
O’Connell Street Bistro
Lacquered duck breast and leg, choy sum, shiitake mushrooms and ginger spring onion broth.
With a glass of Cloudy Bay Pinot Noir $63.00
3 O’Connell Street, City, Ph 09 377 1884
SPQR duck breast marinated with thyme, chilli flakes and coriander seeds, served with spinach,
puy lentils and a vincotto reduction. With a glass of Cloudy Bay Pinot Noir $38.50
150 Ponsonby Road, Ponsonby, Ph 09 360 1710
Duck liver parfait on a freeze-dried and pine-nut muesli with slices of crispy duck ham and micro
radish. With a glass of Cloudy Bay Pinot Noir $32.00
33 Queens Wharf, City, Ph 04 460 9410
The Monday Room
Duck liver parfait, confit duck rillete and sugar cured duck ham with brioche.
With a glass of Cloudy Bay Pinot Noir $35.50
Lvl 1, Strategy House, Cnr Moorhouse Ave & Madras Street, Ph 03 377 5262
Confit duck leg, roast breast, fennel, orange and duck jus.
With a glass of Cloudy Bay Pinot Noir $54.00
Aikmans Road, Merivale, Ph 03 964 3860
Confit duck leg, savoy cabbage, roasted duck breast, cranberries and butternut pumpkin.
With a glass of Cloudy Bay Pinot Noir $62.00
17 Marine Parade, Ph 03 442 6994
Pan-seared Canterbury duck breasts, fondant potato, red cabbage and star anise plum sauce.
With a glass of Cloudy Bay Pinot Noir $45.00
Steamer Wharf, Ph 03 442 4006
Bacchus Wine Bar & Restaurant
Pan-seared duck breast rubbed with Chinese five spice on a bed of parsnip puree and bok choy
with pinot jus. With a glass of Cloudy Bay Pinot Noir $50.00
1st Floor, 12 The Octagon, Ph 03 474 0824
About Cloudy Bay
Cloudy Bay Vineyards was established in 1985 by the founders of Cape Mentelle in Western Australia. Innovation, meticulous attention to detail and regional expression are the guiding
principles of Cloudy Bay. The Cloudy Bay team is committed to producing ‘wines of region’ and strives to enhance the pure, bracing flavours and stunning vibrancy, naturally afforded by the climate and soils of Marlborough, New Zealand.
Cloudy Bay Pinot Noir
Is deep garnet in colour with warm rosy hues. The complex bouquet offers layers of dark berries and cherry, cinnamon, sweet leather, fresh herbs and soft tobacco. The palate is plush and round on entry. Ample red and black fruit, including rhubarb, bramble fruit and cranberry, is balanced with notes of fresh mushroom, white pepper and savoury spice. We love the delicate, lacy tannin structure of this vintage and its bright acidity gives delicious lift to the lingering finish.
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