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Root to Petal
A meat-free celebration of our local produce, highlighting in particular our tiny growers; Dayvinleigh Vineyard, Verve, Juliah Thrift and Kathy-Lee Bird, with support from our favourite local commercial producers too.
Root-to-Petal is a plant based celebration initiated by Tom Hishon (Orphans Kitchen) and Alex Davies (Gatherings), and celebrated across the country at restaurants such as Bistronomy, Hillside Kitchen, Black Estate and The Sherwood.
Seven courses paired with organic Marlborough wines; $149 per person