30 November, 2018
Available throughout the month of November 12pm - 4pm
Euro’s going cray this month, with crayfish seven ways on a special lunch menu.
Executive chef Gareth Stewart’s Cray Cray lunch includes crayfish bisque with pistachio biscotti; crayfish and prawn quesadillas; crayfish and shrimp risotto with mascarpone and chive oil; crayfish thermidor; and a decadent surf ‘n turf. This lunch offering is creative, delicious and amazing value and available only in November, between 12pm and 4pm everyday.
> MORE DETAILS
THE THREE-COURSE, PRIX-FIXE MENU STARTS AT $29.95 AND IS AVAILABLE FROM 12- 4PM, SEVEN DAYS A WEEK, UNTIL THE END OF NOVEMBER.
6 November, 2018
Euro's annual Melbourne Cup event is back! Once again Euro, along with Coley & Punch and The Culpeper will be hosting Auckland's must-attend event for “the race that stops the nation”.
The fun starts at 12pm with Champagne and oysters on arrival, followed by a three-course lunch specially designed by Executive Chef Gareth Stewart. Big screens are on view to catch all the excitement of the day’s racing, and there will be on site TAB's to place those winning bets! Don't forget about our Fashion in the Field contest, there are fabulous prizes to be won. We've got music from Peter Urlich throughout the day and DJ General Lee will join us after the main race.
We look forward to seeing you on race day!
Price: $200 per person | Time: 12pm | Date: Tuesday 6th November 2018
Can't make lunch - join Euro for the final race and after party from 5pm.
> MORE DETAILS
Early lunch sittings available upon request. Tables are strictly limited, contact our friendly team via the below to book a table. No promotional discounts apply.
31 October, 2018
For the month of October, paua will be the star of the show at Euro. We will be showcasing the shellfish in an umami extravaganza that includes: paua sesame toast with smoked mussels and miso butter; wild caught paua served with market fish and shiitake mushrooms; and creamed paua paired with Taupo beef and potato terrine. Paua carbonara, paua agnolotti with bonito broth, and creamed paua soup served with a 63° egg are also on the menu.
The three-course, prix-fixe menu starts at $29.95 and is available from 12- 4pm, seven days a week, until the end of October.
4 October, 2018
Inspired by New Zealand’s southern fare, experience a six-course degustation perfectly matched with Mt Difficulty wines. Featuring the newly released Mt Difficulty Ghost Town Syrah, this event cannot be missed.
Each course is specially designed and matched by Euro's Executive Chef Gareth Stewart.
Price: $135 per person - includes 6 course degustation matched with Mt Difficulty wines.
Date: Thursday 4th October
Bookings via Eventfinda
SEE MENU BELOW..
> MORE DETAILS
Whitebait sandwich - fresh bread, caviar
Mt Difficulty Pinot Gris 2017
Southland turbot - green grapes, nashi pear, yuzu oil, buckwheat
Mt Difficulty Lowburn Chenin Blanc 2016
Canterbury duck - duck liver parfait, 23k gold, rotisserie pineapple, brioche
Mt Difficulty Pisa Range Gewurztraminer 2016
Te Mana lamb - tamarillo ketchup, beetroots, curds + whey
Mt Difficulty Pipe Clay Pinot Noir 2013
Wild shot red deer - macadamia nut, cacao nib, pickled blueberries
Mt Difficulty Ghost Town Syrah 2016
Last year’s Central Otago’s apricots - up-side down cake, rosemary, yoghurt, bee pollen
Mt Difficulty Late Harvest Riesling 2013
Please note: menu subject to change.
Subscribe to hear about our latest news and events