Cloudy Bay is excited to announce the return of coveted, urban pop-up Cloudy Bay Sail Away. This year’s paired wine and dining experience will transform downtown hotspot, Odettes Eatery into a slice of one of the finest winemaking regions in the world.
Capturing the essence of Marlborough, and embodying New Zealand’s natural luxury, Cloudy Bay Sail Away will grace the tables of Auckland’s Odettes Eatery for three weeks with the best that Blenheim has to offer across design, food and wine.
The outdoor courtyard at Odettes will be transformed into a place of Southern escape with the use of warm natural timbers and greenery to complement the existing modern steel exterior, a design aesthetic reminiscent of Cloudy Bay Vineyard’s own guesthouse, fondly named ‘The Shack.’ Guests will be shown the serene landscape of Marlborough with styling elements that bring to life the rolling hills of the Richmond Ranges and the acres of Cloudy Bay grape vines.
To elevate the Cloudy Bay Sail Away experience further, Odettes Head Chef Jonah Huang has designed a bespoke menu that heroes local ingredients from the region and pairs perfectly with Cloudy Bay wines. Drawing on his cooking experience in both New Zealand and Japan, Jonah’s dishes will include fresh Cloudy Bay Clams & oysters, Marlborough salmon and kawakawa that will all be served with a unique Japanese twist. The menu will treat guests to both fresh seafood and cooked delicacies, from venison pastrami with lavender creme, to goat’s cheese with fig salami and roasted oysters with sake, Cloudy Bay Sail Away will take guests on a culinary journey.
Guests at Cloudy Bay Sail Away will also get the chance to shuck their own oysters as part of the experience. Under Jonah’s watchful eye, guests will get to learn the art of oyster shucking before enjoying them alongside a flute of Cloudy Bay Pelorus in the sun.
“The idea behind the oyster shucking experience is to help create a greater connection and
appreciation between our guests and their food,” says Cloudy Bay senior brand manager, Ali Campbell.
“At Cloudy Bay, we are renowned for our bespoke foraging experience, where we encourage our guests to gather and hunt for their own ingredients direct from the land before having it prepared into a beautiful meal. We wanted to recreate this concept of foraging at Cloudy Bay Sail Away at Odettes and thought a do-it-yourself shucking experience was a perfect way to do this.”
To complement the new menu, the Odettes team has crafted and introduced two Cloudy Bay Brunch cocktails featuring Cloudy Bay Pelorus and Pelorus Rosé.
Cloudy Bay Sail Away will run from November 1st – November 17th with sessions running between 3- 6pm from Thursday – Saturday. Each session will offer Cloudy Bay’s key wine portfolio, a food menu that welcomes the summer season and live entertainment all afternoon. Each weekend of Cloudy Bay Sail Away will play host to a different live music act including the sounds of Helen Corry, AschRose, Taotua and Fare Thee Well.
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