Farm to Vine Dinner featuring Clive Jones of Nautilus Estate

Join the Inn at Hastings Park and Town Meeting Bistro, Chef Alissa Tsukakoshi and her team inspired by all the beautiful notes and aromas of winemaker Clive Jones' Nautilus Estate varietals, present a unique 4 course pairing menu. Please note, Gordon's is a retail partner for this dinner and a member of Gordon's team will be present to take orders.

Showcasing Relais & Chateaux's commitment to sustainability, we will be showcasing the bounty of our local farms in partnership with the elegant portfolio of Nautilus Estate and their winemaker Clive Jones.

Nautilus Estate's energetic and innovative viticultural and winemaking team takes the approach of blending several different fruit parcels to achieve layers of complexity in the wines, focusing on their texture and mouth-feel. Their state-of-the-art but small-scale winemaking facilities give them the tools to achieve this. Whilst Nautilus wines can easily be enjoyed on their own, they believe they are even better when paired with delicious food and the philosophy of creating food-friendly wines is paramount for winemaker Clive Jones.

Clive Jones joined Nautilus Estate as Winemaker in August 1998, and the 2011 season was his 20th vintage making wines from the Marlborough region. Clive has overseen the development of the Nautilus Pinot Noir programme, including the design and operation of our specialised Pinot Noir Winery. As part of this, Clive made a pilgrimage to Burgundy in 2004 to work a vintage at renowned producer Domaine Dujac. With a consistent pedigree going back to Clive’s first year at the estate, Nautilus Pinot Noir is today considered a Marlborough benchmark. Clive is equally passionate about the other varietals he produces at Nautilus and designed the Nautilus White Wine Cellar in 2006 with Marlborough’s flagship white varietal, sauvignon blanc, firmly in mind. He more recently worked to refine the Nautilus Chardonnay style through low yields, wild ferments and minimal malolactic fermentation, which has resulted in a more complex and elegant style.

MENU:

Fig and Vermont Goat Cheese Salad with Toasted Pecans and Green Peppercorn Vinaigrette

Nautilus, Sauvignon Blanc, Marlborough, NZ 2023

Pan Seared Sea Bass with Wehat Berries and  Fennel

Paper Nautilus, Sauvignon Blanc, Marlborough, NZ 2023

Pan Seared Duck Breast with Soubise and Snow Peas

Nautilus, Pinot Noir, Marlborough, NZ 2019

Chocolate Spartak Cake with Cream Cheese Frosting and Ganache

Nautilus Marlborough Cuvee Brut NV

THIS IS A SAMPLE MENU: The menu is subject to change based on product availability and quality.

All guests attending must be 21 years of age or older.

What's Included:
4 Course Dinner & Wine Pairings at $150 per person (plus 7% tax and 20% service fee)

Tickets are available through the Inn at Hastings Park through visiting the link HERE.