Unfiltered tales from the vines – Esther's twisting the cork on your ordinary wine dinners. Call on your cellar dwellers and settle in for a night at Crushed Grapes.
Spend an evening with Chef Sean Connolly, some of New Zealand's top winemakers and wine ambassadors as fresh flavours of the Med collide with boutique bottles. From New Zealand to France, each evening, we’ll take you on a journey as regions reveal their personalities, one glass at a time.
From the storied slopes of Burgundy to the dramatic landscapes of Central Otago, contrasting climates of Marlborough and the coastal charm of Waiheke, expect mystery pours, wild stories, vinous secrets and extravagant menus to match. The table is set for a fruitful night with fellow vinophiles.
Esther’s Crushed Grapes dinner series is in collaboration with dish magazine.
A Tour Of Burgundy
19 MAR | 6 - 9PM | $149pp
For the first chapter of Crushed Grapes, Esther's pouring Maison Louis Latour and a taste of some of Burgundy’s hidden gems, pairing expressive Pinot Noirs and Chardonnays with a three-course French menu that leans into richness, indulgence and rooted in place.
Whether you’re a long-time lover of Burgundy or simply Chablis-curious, this is a dinner made for discovery. A chance to explore iconic styles and uncover new favourites. Click here for more information.
Southern Soil & Cellar
18 JUN | 6 - 9PM | $179pp
For this chapter of Crushed Grapes, Esther's travelling South. Decantering tales from two of New Zealand’s top wineries, swirled alongside an indulgent showcase of Canterbury truffles.
Marlborough’s Dog Point brings the cool, coastal swagger; Central Otago’s Wet Jacket answers with alpine attitude and sun-soaked depth. Same island, wildly different moods, poured side by side so you can taste the difference.
On the plate, a truffle-infused menu celebrates the season’s most decadent treasure, with George’s truffles sourced from Ruakākā woven through each course. Click here for more information.
Man O' War Bonfire
22 OCT | 6 - 9PM | $149pp
As the fire crackles and the night settles in, Crushed Grapes turns its gaze to Waiheke, where coastal winds, iron-rich soils and island sunshine shape some of New Zealand’s most expressive wines. Chef Sean Connolly brings the heat with a smoke-kissed, three-course feast cooked over open flames. Expect bold flavours, primal techniques and generous pours from Man O’ War.
A dinner built around fire and flavour. Ingredients cooked on the bone, in the shell and straight over the coals, paired with Waiheke wines poured fireside. Stories from the vines unfold as the embers glow. With flaming cocktails, fire-twirling entertainment warming the night air, this is Crushed Grapes at its most elemental – less rules, more revelry. Click here for more information.
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