30 June, 2018
This sudden drop in temperature has us keeping warm with Euro's delicious roast duck pho noodle soup - just one of the amazing courses in the bargain three-course $29.95 duck menu. And so many people have been flying down to Euro to take advantage of the menu (yes, you read that correctly - it's just $29.95 for three duck-based courses) that we're continuing it through into June! Celebrate the fact that winter's officially here by coming down to feast on the likes of duck a l'orange; duck rilletes and parfait; Peking duck "tacos" and more.
Available 12pm - 4pm, 7 days throughout May and June.
30 June, 2018
Executive chef Gareth Stewart and head chef Adam Rickett have recently launched Euro's winter menu. Focusing on seasonal, local ingredients, there are numerous new offerings to tempt your tastebuds. On a chilly winter's night, the bold, rich flavours of dishes such as Peking duck breast with glazed preserved plums and pine nut cream; or pork belly confit with Brussels sprouts, pancetta and mustard, are certain to strike the right note. Those looking for slightly lighter options will enjoy the sense of whimsy in the veal tartare with cured yolk, tuna mayo and potato crisps; as well as the fresh zestiness of the kingfish crudo with olives, "gentlemen's relish", capers and lemon pickle. And as Euro always likes to highlight the season's best produce, you'll also find standout vegetarian dishes such as the hand-cut pappardelle with fried broccolini, feta, pine nuts and basil; or roast butternut squash risotto with pea shoot pesto, pecorino and pumpkin seeds. There are also numerous other delicious new menu items - book your table for lunch or dinner and come down to try them soon.
31 May, 2018
WHEN: Wednesday 27th June, 2018 6pm arrival for 6.30pm start.
WHERE: Euro Bar and Restaurant
TICKETS: $135 per person (includes canapes plus 5 course dinner and matched wines)
TO BOOK: Call 09 309 9866 or visit eurobar.co.nz. Credit card details may be required.
Taylors Wines and Brown Brothers are both members of Australia’s First Families of Wine. Both families share a passion for outstanding wines, a love of winemaking and belief in the innate power of family.
The six-course Garden and Paddock to Plate menu will be designed and executed by Euro Bar and Restaurant’s Executive Chef, Gareth Stewart. Each course will be matched with a special selection of Brown Brothers and Taylors Wines. Meet Justin Taylor, third generation family member and Caroline Brown, fourth generation family member, who will guide diners through the food and wine pairings.
Taylors Wines call the Clare Valley in South Australia home. The family estate was established in 1969 when the family found a 226-hectare location, nestled near the Wakefield River, from which to produce their range of fine wines.
Guests will enjoy a selection from the Taylors Clare Valley Luxury Collection – from its internationally acclaimed St Andrews collection, to its pinnacle releases, The Pioneer Shiraz and The Visionary Cabernet Sauvignon – both unique embodiments of the very best of Australian wine-making.
Brown Brothers have been making wine in Milawa in North East Victoria for over 125 years. Family matriarch Patricia Brown dedicated 60 years of her life to the Brown Brothers family and business. To honour her, the Brown Brothers Patricia collection carries her name. The wines are a selection of the very best in viticulture and winemaking. Put simply, Patricia is the product of love. Not just for its matriarchal heritage, but also the dedication and commitment which highlight its long journey from vineyard to bottle.
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22 May, 2018
We invite you to share our love of New Zealand cheese.
Gareth Stewart's specially designed four-course menu will include New Zealand’s best cheeses and winners including the 2018 NZ Champions of Cheese Awards. The menu will be paired with a beautiful New Zealand wine and/or craft beer to match each course.
Time: From 6pm
Date: 22 May, 2018
Price: $130 per person including 4 set courses and wine/beer match
Booking essential: 09 309 9866 or eurobar.co.nz
Clevedon Buffalo Ricotta
gnocchi, golden beetroot, preserved plums, cured yolk, macadamia
Martinborough Te Tera Chardonnay
Mahoe Very Old Edam
Cheese scone, seared scallops, aerated ‘vichyssoise’, leek fondue,
Martinborough Te Tera Pinot Gris
Barrys Bay Aged Cumin Gouda
‘Cauliflower cheese’, Welsh Rabbit, crispy pork belly, pickled mustard
Emersons Taieri George Spiced Ale
Puhoi Valley, Kawau Blue
semifreddo, preserved figs, roasted walnut granola, celery oil
Martinborough Vineyard Manu Riesling
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