Some Nights, The Kitchen And The Vineyard Speak The Same Language.
This Is One Of Those Nights.
Dishery After Dark is an intimate dinner built around four wines from Mount Edward, each paired with a course from Executive Chef Steve Sepsy. It's for people who know the difference between a good Pinot and a great one, and who've never once left at a reasonable hour.
Your evening opens with a glass of Pet Nat on arrival, moves into Chenin Blanc with the entrée, reaches its peak with the 2022 Mount Edward Pinot Noir, and lets Muirkirk have the final word.
We'll welcome you in from 7pm. Arrivals are intentionally staggered, so the evening finds its own rhythm and no one's rushing anywhere. Steve and the Mount Edward team will move between tables throughout the night, sharing what's behind the dishes, the wines, and the people who made them.
It will be casual, intimate and worth getting a seat at the table.
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THE VINEYARD
Mount Edward has been growing wine in Central Otago since 1997, before most people knew the region's name. What started as a single wine, made by a family who wanted to do things their own way, has grown into one of the most distinctive producers in the country. They still own all five of their estate vineyards. They're still a family business. And they're still, to use their own words, growing their own way.
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BioGro certified organic, minimal intervention, no fining, no filtration, no rulebook. Mount Edward were the first winery in New Zealand to make vermouth, early adopters of skin contact and minimal sulphur, and the kind of producer who'd rather break new ground than repeat what's already been done.
Their wines are textural, moreish, and individual.
Exactly why they belong at this table.
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THE WINEMAKER — ANNA RIEDERER
Anna has been with Mt Edward for 10 years, and in that time she's become one of the most thoughtful voices in Central Otago winemaking. She has worked multiple harvests in Europe, South America and elsewhere in New Zealand where she honed her winemaking skills and palate. She loves working with certified organic fruit to make wines that represent the vineyards, the terroir and reflect the growing seaon of each harvest.
On the night, she'll be pouring alongside the courses and talking through what makes each wine what it is.
The wine she's most looking forward to matching?
The Chenin Blanc
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THE CHEF — STEVE SEPSY
If you've eaten at Dishery, you already know there's something different about a Steve Sepsy plate. It's the kind of food that makes you lean in before you've even picked up your fork.
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Steve came to Dishery with a CV that reads like a tour of some of New Zealand's most respected kitchens - Aosta, Toast + Oak, Ahi - where he’s worked alongside Ben Bayly, one of the country's most awarded and talked-about chefs.
He's cooked at a level where quality ingredients and technique go hand in hand, and that philosophy is exactly what this evening calls for.
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The menu for Dishery After Dark is being built around the wines, not the other way around. Four courses that meet each glass where it is, rather than competing with it.
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The full menu will be revealed on the night.
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To book select Friday 26 June, your party size + arrival time