The six course degustation was technically well executed, the service wonderful, but we were shocked to find that local wines were bumped from the menu (French wines, in the Hawkes Bay!) and that local producers were not given top billing on the plate. Tomorrow’s chefs possibly need some more inculcating on today’s trend of emphasising simple food with strong local provenance stories attached.The husband, who has loyally stuck to chardonnay when all others have abandoned it, has hopes for a new
