Collective Concepts were absolutely delighted to team up with Sudima Kaikōura to create a fully immersive coastal themed dinner for their Inbound Tour Operators Famil clients.
Guests were given the ultimate dining experience from the moment they entered the room, with the warm ambiance created by the lush greenery from the room décor and the beautiful pendant drop lighting running the length of table, not to mention being wowed by the incredible views of the Kaikōura shoreline.
The locally sourced coastal themed menu, created by the Sumida Kaikōura Executive Chef, didn’t disappoint, with freshly baked bread matched with a seaweed butter and crayfish rolls for entrée, guests were really hyped for what was to come for mains! Mains were presented family style, with a selection New Zealand finest products such as Akaroa Salmon, Lamb Shoulder and Crayfish Tails, accompanied by locally sourced organic carrots, broccolini and potatoes – jeez, my mouth is watering just writing this!
No dinner is complete without having the correct wine to pair it with! Sticking to keeping things local and organic, guests were welcomed with Kaikoura’s Méthode Traditionnelle, Esses Estate Millésime 2016 Brut Cuvée, a well made, balanced wine perfect to start the evening on. The wines then moved to either side of Kaikōura, showcasing three well chosen organic Marlborough wines | Seresin Estate Pinot Gris 2022 | Dog Point ‘Section 94’ Sauvignon Blanc 2016 | Momo Pinot Noir 2022, and of course you can’t forgot our well known North Canterbury vineyard, Greystone, with their 2020 Chardonnay!
Once guests had had there chance to move through the wine list, choosing which wine they through complimented each main dish, it was time to bring out the dessert! An alternative drop between two of your favourite classic’s Crème Brûlée and Basque Cheesecake.
We had the most incredible time travelling and working with a handful of our favourite suppliers. A huge thank you to them and all their efforts, as we couldn’t have pulled this off without you!