Organic kitchen gardens inspire in The Dining Room of Waiheke Island’s Cable Bay Vineyards, where fine food and elegant wine come together to create a menu that is all about balance.
Stylish and chic, you’d hardly imagine that the team at Cable Bay Vineyards are the type to get their hands dirty. Yet with extensive organic kitchen gardens, egg-laying chickens and honey bees onsite, the owners of the Waiheke Island vineyard and restaurant are passionate about reflecting the island’s terroir, personality and climate in everything they do.
This consciousness of their surroundings and changing seasons underpins the vineyard’s garden-to-table philosophy, focused on using the freshest, seasonal produce everyday in both of their onsite restaurants.
Having recently invested in creating extensive organic kitchen gardens, top quality and nutrient-dense ingredients are collected on a daily basis. A team of talented chefs then transform them into elegant French-inspired fine food in the stylish multi award-winning restaurant, The Dining Room. Next door, in the more casual Verandah, the garden’s fruit and veg come together to create delicious small plates and sharing platters. An ever changing selection of root vegetables, herbs, edible flowers, greens and heirloom vegetables keeps the vineyard’s team of talented chefs inspired. They are constantly reviewing the restaurants’ menus and creating exciting new dishes to showcase the seasons, and the changes that they bring to the garden. Supplementary produce is sourced locally, with meat and seafood sourced from sustainable, environmentally friendly suppliers.
With spring’s recent arrival, Cable Bay’s head chef Max Larbiose has just released a new menu showcasing this garden-to-table movement. Angus Beef in the Garden, a delicious combination of eye fillet and freshly harvested Cable Bay vegetables, is proving to be a customer favourite especially when paired with a glass of Cable Bay Syrah 2014.
A brand new dish to the menu is the Poached Ora King Salmon Bedded in Claire’s Organic Micro Greens. Perfectly poached Ora King Salmon is accompanied by sprouted kiwi quinoa, seven different microgreens, smoked crème fraiche, kumara, carrots and tangelo dressing. The organic micro greens pay tribute to the vineyard’s Garden Manager Claire Mummery. Vibrant in flavour and in colour, this dish pairs beautifully with the vineyard’s Reserve Sauvignon Blanc.
A short ferry ride from Auckland city, you hardly need an excuse to visit Cable Bay, relax over a glass of wine, and enjoy the vineyard’s stunning sea views. But if you were looking for one, their delicious food and inspired menu is sure to do the trick.