A Taste of Trinity: Flavours of Plenty Lunch

Enjoy harbour views at Trinity Wharf’s iconic over-water restaurant with an intimate, thoughtfully curated two-course menu.

Led by head chef Peter Jeffré, whose career spans European apprenticeships and kitchens across Germany and New Zealand, this thoughtfully curated two-course lunch celebrates seasonal produce at its best. Each course is paired with wines from Leveret Mills Reef, creating a natural dialogue between kitchen and vineyard.

Peter’s approach blends classic technique with a genuine respect for ingredients and seasonality. Expect beautifully crafted dishes that showcase New Zealand produce, complemented by wines selected to enhance each flavour. With waterfront views, a relaxed pace, and a focus on food, wine and connection, this is a Flavours of Plenty experience to savour.

This event can cater for gluten-free, dairy-free, and vegetarian dietary requirements, if advised at least seven days in advance.

Menu and Inclusions

Indulge in a long lunch by the sea, celebrating local flavours, seasonality, and the art of plate and glass.

• A non-alcoholic spritz on arrival
• MAIN: Free-range chicken ballotine with slow-fermented brioche, celeriac purée, aromatic hay, berbere spice, and a white-wine demi-glace paired with a Mills Reef Reserve Chardonnay.
• DESSERT: Handmade coconut ice cream praline bar, encased in 70% dark chocolate with candied macadamia, served alongside a red-wine and vanilla–infused heritage pear paired with a Mills Reef Reserve Cabernet Merlot.

*A non-wine pairing will be available on the day if preferred, thoughtfully selected from the Mount Brewing Co. range.

In collaboration with Leveret Mills Reef, our menu proudly showcases local suppliers, producers and ingredients, including Mount Made Icecream, Harbourside Macadamia, Heilala Vanilla, Solomons Gold, Mount Brewing Co. and pears from Peter’s own 80-year-old heritage pear tree.

Enjoy harbour views at Trinity Wharf’s iconic over-water restaurant with an intimate, thoughtfully curated two-course menu.

Led by head chef Peter Jeffré, whose career spans European apprenticeships and kitchens across Germany and New Zealand, this thoughtfully curated two-course lunch celebrates seasonal produce at its best. Each course is paired with wines from Leveret Mills Reef, creating a natural dialogue between kitchen and vineyard.

Peter’s approach blends classic technique with a genuine respect for ingredients and seasonality. Expect beautifully crafted dishes that showcase New Zealand produce, complemented by wines selected to enhance each flavour. With waterfront views, a relaxed pace, and a focus on food, wine and connection, this is a Flavours of Plenty experience to savour.

This event can cater for gluten-free, dairy-free, and vegetarian dietary requirements, if advised at least seven days in advance.

Menu and Inclusions

Indulge in a long lunch by the sea, celebrating local flavours, seasonality, and the art of plate and glass.

• A non-alcoholic spritz on arrival
• MAIN: Free-range chicken ballotine with slow-fermented brioche, celeriac purée, aromatic hay, berbere spice, and a white-wine demi-glace paired with a Mills Reef Reserve Chardonnay.
• DESSERT: Handmade coconut ice cream praline bar, encased in 70% dark chocolate with candied macadamia, served alongside a red-wine and vanilla–infused heritage pear paired with a Mills Reef Reserve Cabernet Merlot.

*A non-wine pairing will be available on the day if preferred, thoughtfully selected from the Mount Brewing Co. range.

In collaboration with Leveret Mills Reef, our menu proudly showcases local suppliers, producers and ingredients, including Mount Made Icecream, Harbourside Macadamia, Heilala Vanilla, Solomons Gold, Mount Brewing Co. and pears from Peter’s own 80-year-old heritage pear tree.

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