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A weekend of exceptional wining and dining in the glorious beauty and serenity

of The Landing.

Join us for a culinary weekend that brings together The Landing and our sister property, The Hotel Britomart, featuring the innovative and sustainable creations of three master chefs. Over three days and two nights, chefs Tom Hishon and Andrew Lautenbach from kingi at The Hotel Britomart, along with The Landing’s own Mathew Cook, will present a series of personalized menus designed to showcase the richness of the Bay of Islands, with a special focus on the exquisite fresh ingredients of New Zealand.

Our chefs will highlight produce from some of their favourite artisan growers and gatherers, such as the renowned Fish to Fish Whangarei, known for their commitment to sustainable local fishing, and Mahoe Farmhouse Cheeses, celebrated for their award-winning Dutch-style and blue cheeses. Additionally, we’ll be featuring fresh delights from The Landing’s own gardens and orchard.

Friday night promises an outdoor dining experience, featuring iconic dishes from the Taste of kingi menu, followed by cocktails with a scenic view overlooking Wairoa Bay. On Saturday night, Mathew Cook will lead a more formal dinner, where each course will be thoughtfully paired with The Landing wines, concluding with port in the Residence’s lounge. We invite you to join us for a weekend of exquisite flavours and warm hospitality.

View Programme

 

 

FOR MORE INFORMATION PLEASE CONTACT
+64 9 300 3685 | info@thelandingnz.com