Join Paroa Bay and The Landing at Sage Restaurant on October 18 & 19 for the Bay of Islands Long Lunch. Celebrate the best of our region with a collaborative five-course menu by the chefs from Sage and The Landing, paired with Northland wines from Paroa Bay Winery and The Landing Winery — a Savour Northland event.
Join Paroa Bay and The Landing at Sage Restaurant on October 18 & 19 for the Bay of Islands Long Lunch. Celebrate the best of our region with a collaborative five-course menu by the chefs from Sage and The Landing, paired with Northland wines from Paroa Bay Winery and The Landing Winery — a Savour Northland event.
Paroa Bay’s first-ever Pinot Gris is classic in flavour, with pear, lychee, and apple crumble aromas. Paired with Sage Restaurants Salt-Brined Kingfish Crudo, complemented with pickled grapes, basil oil, crème fraiche & pistachio – a delicious duo of vibrant flavours to showcase the perfect pairing.
Join Paroa Bay, Sage Restaurant and The Landing for an incredible collaboration this October! As part of a weekend celebration of Northland food and wine, the Saturday long lunch features a sharing style menu prepared by Sage and The Landing chefs, paired with signature wines from the two vineyards and the opportunity to meet the key personalities from each venue.
Join Paroa Bay, Sage Restaurant and The Landing for an incredible collaboration this October! As part of a weekend celebration of Northland food and wine, the Friday evening features a 7-course menu prepared by Sage and The Landing chefs, paired with signature wines from the two vineyards and the opportunity to meet the key personalities from each venue.
Minced Moana Pacific Ruakaka-farmed blue pāua is mixed with an aerated fritter batter using Otaika Valley eggs and Bella Vacca milk from Kawakawa, then baked.
