Clos Henri x Duo

A dinner with winemaker Damien Yvon

Tuesday 13 October · 6:30pm · $175 per person

For one night only, we’re welcoming Clos Henri winemaker Damien Yvon to Duo for a special dinner exploring the wines and terroir of Clos Henri.

Jordan has created an entirely new menu for the evening, with eight dishes matched with seven Clos Henri wines. Damien will join us throughout the night, taking us through the vineyard, the different soils of Clos Henri and the stories behind each bottle.

One of the highlights of the evening will be tasting Otira and Waimaunga Sauvignon Blanc side by side two expressions of Sauvignon Blanc grown on distinctly different soils alongside Hokkaido scallop and Skull Island prawn.

The Menu

Oyster
Solange Blanc de Noirs mignonette, black pepper

French Onion Croquette
Comté, thyme, honey

Solange Blanc de Noirs - Méthode Traditionnelle

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Tuna
buffalo curd, green tomato, preserved lemon

Clos Henri Estate Sauvignon Blanc 2024

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Hokkaido Scallop
pickled fennel, chive beurre blanc, finger lime

Otira Sauvignon Blanc 2024 - Glacial Stones

Skull Island Prawn
tarragon, smoked butter

Waimaunga Sauvignon Blanc 2024 - Windblown Clays

Served side by side - two expressions of Sauvignon Blanc from two distinct Clos Henri soils.

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Quail
blackberry, radicchio, thyme jus

Clos Henri Estate Pinot Noir 2023

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Venison
celeriac, black garlic, pepper jus

Waimaunga Pinot Noir 2023 - Windblown Clays

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Apple Tarte Tatin
goat's curd parfait, honey

Patience Late Harvest Sauvignon Blanc 2023

Come eat, drink and make a Tuesday night of it with us.

Please note: This menu has been specially created for the evening and unfortunately we’re unable to accommodate dietary requirements or menu changes.

Limited seats available.

BOOK BELOW

any questions - just email us: hello@duoeatery.co.nz