Wine Reviews by Candice Chow

Posted by No 1 Family Estate on September 10, 2020

We've recently sent out our annual wine samples to industry reviewers and wine buffs! It was with delight that we received our first reviews from sommelier Candice Chow.

Candice has recently taken the reins for the late Raymond Chan wine reviews. With two decades in international fine dining and 10 years of experience in New Zealand hospitality we can’t think of a better person to continue Raymond’s legacy and be the custodian of his 10,000+ wine reviews.

We take pleasure in sharing Candice’s reviews of our No.1 Rose and Cuvee No.1 below and if you have a bottle to hand, set up your own tasting and see if you agree!

No. 1 Family Estate Rosé Méthode Traditionelle NV, Marlborough

Bright, even, peach-pink sunset, the bubbles are fine and moderately persistent. The nose is softly-full, elegantly presented, aromas of red berries, red florals, melded with yeasty-autolysis details and complexity. Medium-bodied, dry to taste, vibrant palate with good depth of flavours. Red berries and red florals are fresh; well-proportionally interweaved with toasty details and creamy autolysis. The palate is lively and flows with good energy along a chalky textured-line, linger harmoniously to a linear, sustained finish. This is an elegant rosé méthode traditonelle with integrated flavours of red berries, red florals, subtle toastiness on a balanced, creamy palate. Match with beef carpaccio and salmon gravlax over the next 3 years. 18.5+/20 pts Sept 2020


No. 1 Family Estate Cuvée No.1 Méthode Traditionelle Blanc de Blancs NV, Marlborough

Bright, lemon with some depth. Bubbles are fine and persistent. The nose is elegantly voluminous, nuances of stonefruit, lemon sherbet, custard pastry, underlying subtle nuttiness. Medium-bodied, dry to taste, the palate is elegantly presented, a concentrated core of peaches, lemon sherbet is with good flavour intensity, broaden by creamy custard and pastry elements, linger to a linear finish. The mouthfeel is filled with creamy mousse and lees ageing details, enriched by subtle nutty notes. 


The wine flows seamlessly with good energy and bright acidity, in harmony with a small dose of sugar sweetness. This is a poised and refined, Blanc de Blancs style méthode traditionelle with flavours of peaches and lemon sherbet, creamy custard and nuts in harmony on a seamless flow. Match with prawn cocktails and crayfish over the next 3-4 years. 18.5+/20 pts Sept 2020



 Visit to find out more about Candice Chow and Raymond Chan wine reviews.

Locally Sourced Perigord Truffles

Posted by No 1 Family Estate on July 29, 2020

Like many of you, we have been looking closely into our New Zealand ‘backyard’ and it’s great to see such enthusiasm for the unique destinations and local produce our country has to offer!

We are always on the lookout for gorgeous ingredients to enjoy with our bubbles. This month we’ve found a local alternative to one of our favourite delicacies.

Native to France, and known as ‘black diamonds’ the Perigord Truffle is quite rightly one of the highlights of French gastronomy…. and in France, enjoyed alongside an equally indulgent partner, Champagne!

The good news is, this delicate little morsel is quietly lurking in the rolling hills of North Canterbury! Grown on the roots of Oak and Hazelnut trees, our friends at Amurie Truffiere say it is the combination of limestone soil and dry climate that makes truffles grown here every bit as good as those in France.

So there we have it, locally grown and highly sought after Perigord Black Truffles to enjoy with our No.1 Family Estate Méthode Traditionelle - right here in New Zealand’s backyard!

The truffle season typically runs June – August, to find out more visit


Champagne Risotto With Truffles


We couldn’t resist whipping up a little ‘Champagne’ & Truffle Risotto. The aroma of this dish was divine and it paired beautifully with our No.1 Reserve, a mature Méthode Traditionelle to work with the intense and earth-like characters of the truffle. Enjoy!


Prep: 10 minutes / Cook: 25 minutes

Ingredients:    Serves 6

4 cups (960 ml) vegetable or chicken stock

2 cups (480 ml) warm filtered water

25g butter

1 small onion, finely chopped

Sea salt flakes

4 garlic cloves, minced

2 sprigs fresh thyme

2 cups (380 g) arborio rice

¾ cup (180 ml) No.1 Family Estate Cuvee No.1

15-20g fresh Black Truffle



  • In a medium pot, add the stock and water and bring to a simmer.
  • In a separate large, heavy-bottomed pan, heat the butter and oil over a medium heat. Add the onion and a pinch salt and sauté, stirring frequently with a wooden spoon, until the onion softens and starts to become translucent.
  • Add garlic and thyme to the pan, stir, then add the rice. Continue to stir frequently to coat the rice in the butter and to prevent sticking. Toast the rice 2-3 minutes until it smells nutty and the edges of the grains look translucent. Pour the Champagne into the rice and stir until it is absorbed.
  • Ladle in one cup of the broth. Continue cooking the rice and gently stirring until most of the liquid has been absorbed before adding another cup. Adjust the heat as needed to keep both pots at a simmer.  You do not need to stir continuously, but stirring frequently will help your risotto cook evenly and achieve the desirable creamy consistency.
  • Continue to add the stock one cup at a time. Cook the rice until it is tender, about 20 minutes. Remove the thyme sprigs about halfway through and discard. You may have a little leftover broth. If you run out of liquid before the rice is tender, add more water.
  • Just before serving, stir in a splash of the stock to loosen the consistency, if necessary. Plate the risotto and use a mandolin or truffle shaver to shave fresh truffles on top. Enjoy immediately.


If you are working with a smaller truffle you can use a microplane (parmesan grater) to grate the truffle instead of shaving it to ensure you get maximum truffle flavour in each bite.



Featured Auckland Restaurant Oyster & Chop

Posted by No 1 Family Estate on July 02, 2020

Here in New Zealand we are firmly in the Bluff Oyster season. As oysters are a famous pairing with Champagne, and of course Methode Traditionelle, we’ve caught up with Richard from Oyster & Chop Bar & Bistro in Auckland.

What makes Oyster & Chop unique?

We pride ourselves on having the best oyster bar in Auckland. Our menu includes refined, classic dishes with a distinctive twist by our Head Chefs. Backed up by great service, our wine list is hand selected by Cameron Douglas, NZ’s only Master Sommelier. Our location is unbeatable in the heart of the Viaduct Harbour and we’ve been a ‘go to’ Auckland destination since 2015.

Can you tell us a little bit about the dining style at Oyster & Chop?

The dining style at Oyster and Chop for me echoes all the good things of a classic brasserie. A grown up, sophisticated but relaxed environment overlooking the Viaduct Harbour. Our talented kitchen team produce consistently great meals served by knowledgeable, professional waiters.











What sort of foods can guests expect to enjoy? How do these change seasonally?

Oyster and Chop as our name suggests is all about great oysters and fresh seafood complemented by a large range of dry aged steaks. All of our meat is hormone free and ethically sourced. Our range of oysters change with the season (and the weather) serving of course Bluff

oysters in their season. Our Pacific Rock Oysters meanwhile, are sourced from all over the top half of the North Island. Often we have up to 10 different varieties depending on which oysters are showing at their best from month to month.

Can you tell me a little about where you source your produce from? Has this changed due to COVID-19?

We are lucky to have close relationships with some fantastic suppliers and that hasn’t changed thankfully with COVID-19 and Level 4 lockdown. Neat Meat and Carve Meat Co. for example supply almost all our meat from the finest producers; Black Origin Wagyu Beef, Te Mana and Taupo Lamb and Pamu Venison to name just a few.

What is your favourite oyster variety and/or dish on the current menu?

Our native Bluff Oysters are world renowned for good reason. However I have to confess my favourites have always been Clevedon Coast Oysters; certified organic. They still taste as good as I remember when the factory shop was a ‘must stop’ in my teenage years, on the way to and from the Coromandel.

No.1 Rosé features on your wine list, what would you choose from the Oyster & Chop menu as a perfect pairing?

We have a new sharing dish on our menu called ‘Taste of the Ocean’ which is a perfect match for the No.1 Rosé which has the palate weight and fruit intensity to complement the grilled crayfish and flambeed prawns. Its lovely dry, fresh finish works so well with the subtle sweetness of the Tua tuas and the creamy, brininess of the oysters that highlight the platter.


Level 1 0pening Hours:We are open daily from 11.30am for Lunch and Dinner and have just resumed weekend brunches from 8.30am Saturday and Sunday.


Find Out More and Book:

Visit Website.
Book Online HERE.
Call 09 377 0125 or email  [email protected]


Featured Wellington Restaurants - Logan Brown & Ortega Fish Shack

Posted by No 1 Family Estate on May 19, 2020

Last week, as New Zealand moved to Level 2, it was incredible to see how our friends in hospitality have transformed their restaurants into safe and happy places. Finally, we can come together with our nearest and dearest to enjoy a delicious meal out of our bubbles. We think this is undoubtedly worth cracking open a bottle of bubbles for!

We caught up with two of our favourite Wellington restauranteurs to see what they have got in store for Level 2.

Steve Logan @ Logan Brown Restaurant:

What makes Logan Brown unique in its style and service?

Logan Brown is unique for its beautifully restored 1920s banking chamber dining room, but more importantly its 23 years of dedication to 'Sharing a Taste Of our Place' with guests. That is everything that makes us proud about New Zealand's wonderful kai and special brand of hospitality.

What new offerings do you have for Level 2?

Dining In: We are excited to open our dining room to a brand new offering from Logan Brown - Logan Brown Bistro. This will be a more casual take on everything you love about us, seasonal ingredients, thoughtfully prepared with flair and respect, but simplified to nourish and comfort.

Takeaway: Also, we have created Logan Brown At Yours; A delectable dinner kit set menu available for delivery or pick up Thursdays through Saturday. Dishes every bit as good as those available in the dining room, but carefully designed to be easily recreated at home.

How has the dining space been adapted for level 2?

We will be taking full advantage of our spacious dining room with numerous alcoves and booths around the central banquet. This will spread our guests out safely and follow all COVID-19 protocols.

Can you tell me a little about where you source your produce from? Has this changed due to COVID-19?

We care deeply about our country's environment. So, we source local, sustainable produce and strictly avoid the likes of dredged scallops and at-risk species such as bluefin tuna and whitebait.

We are really proud of New Zealand's environment, the land and seas bounty, and the amazing people who harvest or produce from it. Despite the challenges we have been presented with, we have so much to be grateful for. We've had amazing support from our loyal customer base and our fishers, farmers and producers.

What No.1 wines are available at Logan Brown?

Our favourite NZ bubbles; No.1 Cuvée will be front and centre on our wine list for our guests to celebrate a small step back to a proper way of life!

Find Out More and Book:


Davey McDonald @ Ortega Fish Shack & Bar

Do you have a message for customers?

It's so great to be back, it's been a long time away from all of our staff and customers, who are all very much part of our extended family, we've missed them, and it feels like we've come back to a joyous home. We are really focusing on what we love doing and getting back on track the best we can.

What makes Ortega unique in its style and service?

We're relaxed and like to keep it simple, fun and want our customers, staff and suppliers to think of it as their own place. We have a short and fresh focused menu that is printed daily and has a big emphasis on fresh fish and seafood. We love playing around with ideas to keep it fun and interesting. But we also have a selection of classic dishes that have always been on there, like our Beef Fillet with Café de Paris butter & fries.
What new offerings do you have for Level 2?

We are running our full menu that we know our customers love, but our Cheffie's minds have been ticking away while in lockdown. There's been some playing around going on in their own kitchens, so we've come back with some brand new, delicious dishes which we're super excited about.
How has the dining space been adapted for level 2?

We have lost a few tables and have had to shrink the number of people we can usually fit to make sure there is enough spacing in the restaurant. Our tables are cosy, so this has been a bit trickier for us, but definitely doable and we're just happy to be back operating.
Can you tell me a little about where you source your produce from? Has this changed due to COVID-19?

Our focus has always been on sourcing produce very locally, and from people who we know and love, and in these times this is more important than ever. Whatever is the best quality, sustainable & freshest is what we are looking for. Then we can build our menus around that. We have an extensive range of suppliers. We like using people who give their products lots of care and respect and can tell us all about the story and history behind it.
What No.1 wines are available at Ortega Fish Shack?

We have the No.1 Cuvée and No.1 Rosé on our wine list at the moment. We absolutely love both of these wines for their own unique style which delivers massively. They pair particularly well with a few of our little starters like our teeny weeny creamy French toast fish sandwiches, and oysters of course. The Rosé is amazing with our Ceviche entrée, which we always have on the menu.

The Cuvée is crazy good with a new dish; steamed fish of the day with buttered savoy cabbage and Swiss chard, shellfish velouté and deep-fried cauliflower.

Level 2 0pening Hours: Tuesday - Saturday 5 p.m. until late

Find Out More & Book:


No1 Family Estate Restaurant & Café Partners

Planning to head for a bite to eat and a glass of bubbles? Here’s a list of places in your region that are open during level 2. Enjoy!





New Plymouth:


Hawkes Bay:




Blenheim & Picton:




Queenstown & Wanaka:


Mother’s Day may be different, but Mums should still be celebrated.

Posted by No 1 Family Estate on April 21, 2020

This year Mother’s Day may be a little different. Especially, for those who have grown up sons and daughters living at a distance, or outside of your Level 3 bubbles.

As a family business, Mother’s Day has always been an occasion that is high on our list of celebratory days.

Mums, Step-mums, Foster Mums, Nanas, Aunties, good friends and Dads (who often play Mum too) all deserve to be recognised for raising stellar human beings with love and care, especially during these unprecedented times.

This year if you’re unable to see your Mum in person we thought we’d share three ways to help you get together virtually or let Mum know you’re thinking of her.

1: Take her to the virtual movies:

Did you know that Netflix Party allows you to watch a movie while also social distancing? You will need Google Chrome, but the service is free. Find out more HERE.

2: Make music:

Use your Spotify account to create the perfect Mother’s Day playlist with all her favourite music. Then share via a link. Your Mum can then open her specially compiled playlist in her browser and enjoy the songs you’ve selected. Find out more about playlists HERE.

3: Throw a virtual party:

Don’t let social distancing stop you from having a face-to-face catch up with the whole family. Throw a Houseparty! Find out more about the app HERE.

Now it’s time for a competition:

To help you treat the person you think is the ‘Best Mum in the World’ this year we have teamed up with acclaimed artist and photographer, Helen Bankers, to bring you a delightful Mother's Day Prize Package worth $170.

  • Hellebore Detail Greeting Card
  • ‘Noted’ A5 Journal
  • Hellebore Country Garden Design 100% Pure Sheepskin Scuff
  • PLUS, a No.1 Family Estate Stopper & Chiller Bag

To enter simply fill out a few details HERE.

And a few extra treats from our online store:

We’ve also added some exclusive Mother’s Day offers to our online store. Order online and we’ll send your gift to the person you want to recognise this Mother’s Day.

  • No.1 Rosé Case - $239
    Includes 15% off case price, plus a No.1 Family Estate ‘Hearts in Marlborough, Roots in Champagne’ tea towel. 100% Cotton.
  • No.1 Rosé Ice Bucket & Stopper Gift Pack - $144
    Includes one bottle of No.1 Rosé, an Alumenti silver ice bucket and No.1 stopper.
  • No.1 Cuvée Ice Bucket & Stopper Gift Pack - $134
    Includes one bottle of No.1 Cuvée, an Alumenti silver ice bucket and No.1 stopper.
  • No.1 Cuvée Chiller Bag & Stopper Gift Pack - $62
    Includes one bottle of No.1 Cuvée, a No.1 chiller bag and stopper.

Order your gifts HERE.

During Level 3 we will continue to offer free, contactless, delivery (within NZ only).

Easter Bubbles in your Bubble

Posted by No 1 Family Estate on March 31, 2020

In New Zealand and in many places around the world, it’s vitally important that we all stay in our bubbles this Easter.

It’s going to be a little different for everybody as we hunker down to keep our loved ones safe. Large family gatherings will no longer be on the menu, so in this year’s Easter blog we thought we’d focus on some traditional meals that you may already have the ingredients for.

A Kiwi Easter Brunch:

When it comes to a traditional Easter Sunday in New Zealand, a delicious brunch is often considered the perfect feast. With a smaller household to feed you might want to reconsider your menu choices. But there are plenty of ways, beyond the traditional smoked salmon and scrambled eggs, to enjoy a delicious brunch with a bottle of No.1 Cuvée. Here are a few of our favourites:

•    Smoked fish frittata
•    Avocado and poached eggs on toast
•    Pancakes with lemon and sugar (the Edmonds cookbook has a tried and tested recipe!)

A French Lamb Stew:

Lamb is always a firm favourite for Easter lunch. This French lamb stew serves four. If there’s just two of you in your bubble, cook the whole thing and freeze some for a later date.

French Style Navarin of Lamb:

•    8 lamb shoulder or neck chops
•    Salt and freshly ground pepper for seasoning
•    ¼ cup plain flour
•    1 tablespoon butter
•    2 tablespoons tomato paste
•    2 ½ cups of stock
•    3 fresh thyme sprigs or 1 teaspoon dried thyme
•    1 stick rosemary
•    3 bay leaves
•    4 cloves garlic, chopped
•    400g can chopped tomatoes
•    250g baby carrots, peeled and topped
•    2 spring onions, cut into thirds
•    200g round green beans, trimmed
•    1 cup peas
•    300g baby potatoes, halved


1.    Preheat the oven to 150°C.

2.    Season the lamb with a little salt and pepper. Place the flour in a bag with the chops and toss to coat.

3.    Heat the butter over a high heat in a large ovenproof casserole dish. Sear the chops and set aside.

4.    Add the tomato paste to the pan and cook for a few minutes on a high heat.

5.    Add the stock, thyme, rosemary stick, bay leaves, garlic and the tomatoes.

6.    Return the lamb to the dish and cook in the oven for 2 1/2 hours.

7.    Steam the vegetables until tender. Add a little oil, salt and pepper then toss to coat.

8.    Serve the lamb stew in large bowls, topped with freshly steamed vegetables.

This stew will pair beautifully with No.1 Rosé. If you’d rather not polish off the whole bottle, save some for later in the week, just like the lamb. A good-quality stopper, like the ones we sell online, will keep your bubbles in good shape for a couple of days.

Wherever you are in the world we wish you a safe and healthy Easter from No.1 Family Estate.

Where to get your Easter bubbles while staying in your bubble:

Within New Zealand, you can order online direct from No.1 Family Estate HERE. There is no minimum order and all deliveries will be made contactless.
You can also order online from Glengarry.
In the UK, order online from Amathus.

Please enjoy No.1 Family Estate wines responsibly.

Lemon Posset Recipe

Posted by No 1 Family Estate on March 29, 2020

Did you know you can serve bubbles with dessert. Adele’s famous Lemon Posset pairs perfectly with No.1 Cuvée.

Ingredients: (makes 10-12 servings in small glasses)

600 ml cream
¾ cup caster sugar
Grated rind and juice of 2 lemons
Raspberries or blueberries and mint to serve



Place the cream and caster sugar in a small saucepan and stir as it comes to the boil.
Once it boils, reduce the heat to keep gently boiling and time the mixture for exactly 3 minutes. This timing is very important to the ‘chemistry’ of the recipe.
Remove from the heat and whisk in the grated rind and lemon juice.
Cool, then pour into small glasses (sherry or liquor glasses are ideal). Chill for at least 6-8 hours, or it’s even better if you can make it the night before.
Serve chilled with some raspberries or blueberries and small mint leaves on top. 


* Recipe inspired by Jo Seager

COVID-19 Update

Posted by No 1 Family Estate on March 20, 2020

Even before the government announced that New Zealand would proceed to the Level 4 alert to contain the spread of COVID-19, we had made the sad, but sensible decision to close our cellar door.
Over the last couple of days, like many of you, our team have been setting up their ‘home offices’ and will continue to be online to keep you updated. Please follow us on Facebook or Instagram @no1familyestate.

This is a time in New Zealand when we must all care for each other, protect each other and offer support to each other, both practically and emotionally.

Common sense, compassion and not losing our sense of humour will, we're sure, be the order of the day for some time ahead. And, in fact, it always should be!

We would like to thank all our tour operators and visitors who have supported us over the busy summer season, and of course, our dedicated No.1 Family Estate team.

Some of our supermarket retailers around the country are still open.

Hopefully our bubbles will continue to add cheer to your household bubble!   

For now, it’s time to catch up on reading, movies and spring (autumn) cleaning!

Stay safe and healthy,

With very best wishes, Adele & Daniel.

Here's how to make your day brighter with bubbles!

Order online direct from No.1 Family Estate. There is currently NO MINIMUM ORDER and we are offering FREE SHIPPING throughout New Zealand.

Buy your wines HERE.



Meet the Stellar Cellar Door Team

Posted by No 1 Family Estate on March 04, 2020

At No.1 Family Estate, we feel fortunate to be able to welcome many discerning wine lovers to our cellar door each year. We wouldn’t be able to do this without our stellar cellar door team. So, in this week’s article, we thought you might like to meet Jo, Donna and Delphine! Read on to find out more.

The Cellar Door Team - From left to right: Donna, Jo, Delphine.


Jo joined the team in October 2018. With a background in hospitality, as a restaurant manager, she very quickly slipped into the role of hosting our visitors, who come from all over the world. Jo is now our cellar door manager, but she also supports the marketing team at various wine events around the country.

Jo’s favourite part of her job is witnessing the reaction of people as they taste the wine, she says, “They are always in awe of the fine sparkling wines we produce here.” 

Asked to share her favourite No.1 Family Estate wine, Jo finds it tricky to decide… She eventually concedes that No.1 Rosé is her favourite summer sip! When it comes to a food and wine pairing, she’s much more decisive, saying, “Anybody who knows me will be aware of my love of desserts. Adele’s Lemon Posset with fresh Marlborough raspberries and No.1 Cuvée is difficult to get past!”

Outside of work, you’ll find Jo in the garden, nose-deep in a good book or out and about enjoying the Marlborough lifestyle that she’s always known!


Delphine joined the team over four years ago. With a background in retail, (as a department store buyer), and also in hospitality management; customer service has always been high on her agenda, so, she is a real asset to our cellar door team. Delphine really fosters the friendly, welcoming experience we consistently aim to achieve for our guests.

Delphine is a fan of No.1 Assemblé, which she loves to pair with salmon and a fresh, garden salad. 

With an eye for detail and a keen interest in crafts, Delphine is also our go-to-girl when we need bespoke cards, decorations for a special occasion or simply to make our gift displays and cellar door look gorgeous.

Originally from the deep south, Delphine spent much of her adult life in Christchurch before settling in beautiful Marlborough, (much to our benefit!). Outside of work, she’s a busy woman. You’ll find her socialising with friends, joining in activities at the Lions Club or delivering Meals on Wheels!


Donna moved to Marlborough in 2016 and joined the No.1 Family Estate family shortly afterwards. Previous to this, she had been based in Auckland, working for a global medical publishing company, where she ran the learning and development department, training young scientists to be medical writers. This background has armed Donna with a love of details, and our guests love to know all the interesting wine facts that Donna passes on. 

Just like Delphine, Donna’s favourite No.1 Family Estate wine is No.1 Assemblé. Firstly, because she loves the pronunciation of its name! But more importantly, because of its versatility. She says, “This wine stands alone as an aperitif, but also because of its intensity it holds its own as a food match.” On the subject of food matches, Donna thinks a few smoked salmon canapés and a glass (or two) of her favourite No.1 Assemblé is pretty perfect. 

Donna has fallen in love with the South Island, and when she’s not working, you’ll find her exploring, either by car or on foot!

When you are next in Marlborough, do call in to say hello to our stellar cellar door crew! 

Featured Restaurants - Harry's Hawker House & Urban Eatery

Posted by No 1 Family Estate on February 24, 2020

Regular readers of these articles will know that every now and again we like to share some of our favourite restaurants. This month we're visiting beautiful Nelson and we're featuring not one, but two, of our favourite dining spots.

These two eateries go hand-in-hand, as both are owned by Nelson hospitality stalwarts, Tania and Matt Bouterey.

Urban Eatery: 

Urban Eatery first opened its doors five years ago, and it's here that Head Chef, Jay Clement, works his magic for the hungry post-work crowds, delighting regular diners with new creations most weeks.

We caught up with the team at Urban to find out more:

Why is the top of Hardy St the perfect location for Urban Eatery?

It’s a little off the beaten track which helps people relax, away from the hustle & bustle.

Can you tell us a little bit about the dining style at the restaurant?

Sharing is the concept, put your elbows on the table, sit back and relax with friends while sharing delicious dishes.

What sort of foods can guests expect to enjoy? How do these change seasonally?

Our veggies are seasonal and everything is made in-house. So our menu changes depending on what is available to pick. Fresh oysters, sashimi and sliders feature, but there are too many delicious dishes to name them all!

Can you tell us a little about where you source your produce from?

All our veggies are hand-picked by Matt from the farms, seafood is sustainably sourced and meat is ordered mainly from local suppliers.

What makes Urban Eatery unique in its style and service?

Our staff are our key, we don’t just hire anybody, they need to fit with our business, have fun and love interacting with our customers.

No.1 Cuvée features on your wine list, what would you choose from the menu as a perfect pairing?

Oysters and our new prawn dish!


Harry's Hawker House:

Harry's Hawker House is a more recent addition to Nelson's famous dining scene at the top of Trafalgar Street, opening its doors in December 2018. Here, Head Chef, Riki Day, has a share in the business with Matt and Tania. We caught up with, Restaurant Manager, Sandra, who gave us the lowdown!

Can you tell us a little bit about the dining style at the restaurant? 

We are a passionate group who work exceptionally well together as a team while having fun... From the plating of the food in the kitchen to the presentation of the food at the table, we thrive in providing the best dining experience to all our diners. 

What sort of foods can guests expect to enjoy? How do these change seasonally?

Fresh flavours and local ingredients are matched with regional wine and beer. The head chef, Riki, has created a menu which is Asian inspired, influenced by classic dishes with his own signature twist. Dishes on the menu change regularly depending on what's in season. 

Can you tell us a little about where you source your produce from? 

We use as much local and homegrown ingredients as we can lay our hands on. We grow eighty per cent of our own produce. Matt’s busy at the farm growing & picking what's in season. 

What makes Harrys Hawker House unique in its style and service?

Harry's Hawker House is an expression of love in food form for a region of people we've come to greatly admire & respect. We like to keep things casual while creating a fun and unforgettable dining experience for our diners. 

No.1 Assemblé features on your wine list, what would you choose from the menu as a perfect pairing?

No. 1 Assemblé has been on our wine list from day one and we love it. It is definitely a big hit on a Friday with all our regulars, helping them to get their weekend started. 

It is a great match with all our Asian cuisine, our spicy wild meat jungle curry being one. It also pairs beautifully with our HHH fish board, which is a selection of all our fish dishes on our menu.