Beef patty, with charred pineapple, onion rings, bacon, Kāpiti cheese, pickled cucumber, shredded lettuce, jerk BBQ sauce, and sriracha mayonnaise in a Pōneke Bakery brioche bun, with jerk seasoned fries.

Poland's wine scene barely appears on most people's radar, which is exactly the point. For this special evening, Noble Rot sommelier Maciej Zimny turns the spotlight toward his homeland’s emerging wine scene and the wider momentum of Eastern Europe. Four courses of refined Polish culinary tradition will be served, each dish interpreted with precision to complement the wines and let them shine. Maciej shares his personal story throughout, the vineyard sites he knows, the producers finding their voice, the momentum building across a region that's changing in real time. This will be a wine education that feels more like conversation rather than lecture. Guided by Maciej’s passion for Pinot Noir and Chardonnay, alongside varieties long enjoyed across Eastern Europe, guests will be the first in New Zealand to taste bottles imported specifically for this event. Expect cool-climate purity, bright acidity, and distinctive expressions from a region finding its voice with growing confidence. Your ticket includes an amuse-bouche on arrival, four courses, six matched Polish wines, and Maciej's personal guidance.

Coffee doesn't just have to be your morning flat white. KAIOTA's team is taking the ritual you know, that daily catch-up, that business meeting moment, and threading it through six courses where coffee flavours weave its way through the whole menu (but don't worry the caffeine stays low). You'll move through appetiser, entrée, main, palate cleanser, main and finally dessert, each one infused with the depth and subtlety of coffee in a different way. The point isn't the buzz, it's how coffee adds bitterness, depth, and warmth where you don't expect it. Your ticket includes all six courses, each paired with a crafted alcoholic taster chosen to complement the coffee's role. Additional beverages are available to purchase.

Two beef patties, with smoked cheese, whiskey-braised onion, onion crisps, and oak lettuce, and BBQ bourbon sauce in a Pōneke Bakery sesame brioche bun, with kūmara fries.

Porchetta, with apple sauce, salsa verde, and fennel coleslaw in a Shelly Bay Baker potato brioche bun.

Green curry beef patty, with eggplant, pumpkin, zucchini, pickled carrot and cucumber, and green curry sauce in a Shelly Bay Baker organic brioche bun, with prawn crackers.

Fried chicken, with cacciatore sauce, mozzarella, olives, capsicum, pickled red onion, and rosemary chips in a Brezelmania sesame milk bun, with Scopa sexy fries.

Black Dog BBQ-rubbed braised lamb shoulder, with American cheese, dill pickles, carrot, red cabbage, and red wine and malt vinegar onion jam in a brioche bun, with BBQ chips.

Birria-style jackfruit, with kidney beans, mushrooms, vegan chipotle, and vegan cheese in a Pōneke Bakery vegan brioche bun and pie pastry.

Panko-crumbed Wellington Seamarket Cook Strait caught fish fillet, with creamed pāua, watercress, and lemon in a Dough Bakery fried bread bun

Plan*t bolognese smash patty, with housemade vegan mozzarella, crumbed eggplant parmigiana, tomato chilli jam, pickled zucchini, and béchamel in a Cottage Lane garlic buttered potato bun, with parmesan salted spiral pasta fries and pesto mayonnaise.

Smoky pulled beef brisket patty with charred cabbage, slow-cooked onion, Pagro Farms watercress, smoked kūmara and parsnip cream, aged cheddar, kawakawa jus and truffle aioli in a Brezelmania rēwena bun, served with chilli horopito fries and a caramelised kūmara brûlée