On Sunday 5 October Māha Restaurant is hosting an exclusive 12-seat dinner that features produce from Northland’s forest, land and sea. Experience the modern kaiseki dining style where an innovative blend of culinary traditions results in creative dishes matched with carefully curated drinks.
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Shabu Shabu of 100% Wagyu Scotch fillet, tonkotsu broth with house smoked tofu and Northland oyster mushrooms; Kerikeri yuzu, wakame, white soy, local japaleño. Matched with The Landing Chardonnay 2023 - 100% estate grown at Purerua, Kerikeri. Experience a journey of discovery as each flavour component is uncovered and enhanced.
Māha Sensorium is a unique collaboration with Northland food, beverage, clothing and homeware creatives! This multi-sensory experience lets you discover a range of local products and meet their makers. Bespoke 144 Islands and Black Collar Distillery cocktails, delicious Māha cocktail food and drinks served in handblown glass vessels from collecte store whilst you explore!
A take on a classic bittersweet Negroni, Waiata Kawa Reka (bittersweet symphony) combines Black Collar Gin, with 144 Islands sweet vermouth, made with extracts of native New Zealand botanicals including Totara, Kahikatea and Manuka flowers. Combined with 144 Islands Kawa, a bitter aperitif made from local Kerikeri Valencia Oranges, and 144 Islands Amaro, an aperitif made using Kauri, Rimu and Pohutukawa Barks. Garnished with a strip of sprayfree Kerikeri orange peel.
