EXPERIENCE A BEASTY ‘DIM SUM NIGHT’ WITH OUR FAVOURITE WINE PRODUCERS FOR TWO NIGHTS: WED 14 + THU 15 OCTOBER

Please join us for two nights in October as we celebrate our favourite wine producers from both Central Otago and Marlborough + Nelson. Bottom of the South to the top !

On Wednesday 14 OCT — from Central Otago we have Scout, Alpine Wine, Moko Hills in the house.

On Thursday 15 OCT — from Marlborough and Nelson we have Neudorf, Deep Down and Mahi Wines with us. Woo !

We’ll be offering up a flowing a la carte-style ‘Dim Sum’ (small plates) menu from Stu, Giann and our team that’s unique to this event. You’ll be able to choose from a menu that has been especially created to enjoy alongside six beautiful wines from our favs.

Each winemaker will be working the floor with us. Meet the makers in a super relaxed, delicious Beasty setting. No set menu. No snooty Somm BS. 

Use the form below to book. If you can’t see availability please contact us to be added to the waitlist.

To book for more than 7 people for this event, please email us: eat@hellobeasty.nz

The Menu:

An array of a la carte small plates will flow from our kitchen — some will be fan favourites, others will be new and just for this one night. Each delicious dish is designed to be paired with one or two of the feature wines. Choose to eat as many or as few as you desire.

The wines + their makers:

We’re big admirers of these wine producers. There’s an affinity between what they make, how they make it, and our philosophy at Beasty. Whatever they produce we try and get our hands on some to feature it on our wine list. Plus each is just a fantastic human! We love hearing about their journeys to each vintage and bottle, as they navigate the seasons (weather!) and make decisions for each wine in the pursuit of something truly special they can bottle and share.

There are six wines on offer, two from each producer — pouring 75ml half glasses, you’ll have a chance to try them all.

Ben Leen — Alpine Wine Co. (Wednesday)

Alpine Wine Co. was born in 2018 out of a desire to push the boundaries in a typically conservative wine market. Put simply, Ben’s goal is to: be disruptive, make delicious wine, and have fun. Ben’s philosophy is centered around sourcing quality grapes, and where possible to ensure they are grown using organic viticultural practices. Following this, his winemaking is based on minimal intervention. Trusting and respecting the quality of the grapes by not interfering. This results in wines with loads of flavour and character. Ben has a Post-Graduate Diploma in Viticulture and Oenology. Following his studies he has spent the majority of his winemaking career at Amisfield in Central Otago, where he is currently the Assistant Winemaker. Alpine wines are absolutely delicious, crunchy delights !

Donald van der Westhuizen — Moko Hills (Wednesday)

Donald aspires to make wines truly reflective of this special place – wines that signify a tribute to the land; and the flora and fauna that call Moko Hills home. After obtaining a Masters in Ecosystem Ecology, Donald worked as a Research Ecologist throughout New Zealand and the South Pacific. He returned to the University of Auckland to redirect his focus and complete a Postgraduate Diploma in Wine Science on Waiheke Island, later cementing his passion through vintages in Central Otago, Oregon and Burgundy, France. 

Donald discovered Moko Hills by chance. The unique landscape and the flora and fauna that call it home, created an instant flooding of awe! A feeling of reverential fear and wonder. This bewonderment continues, growing with time, time spent on this land. Growing understanding, respect and building increased connection. His vision is to encourage and enhance the unique natural landscape of Bendigo, conserving and restoring its beauty for subsequent generations to explore and be inspired. A vision that will span his lifetime and hopefully many more lifetimes after him. Moko Hills wines are sophisticated and elegant — we are obsessed.

Sarah Adamson — Scout (Wednesday)

Growing up in the Deep South of New Zealand with a love for science and the outdoors Sarah left Canterbury University to pursue a career in winemaking. Sarah travelled to all corners of the world to learn, understand and appreciate great wine. She and her partner have worked alongside many great winemakers who have influenced their ideas on style and taste. After many years of dreaming, considering and throwing ideas out there, Scout Wines was officially launched in 2017. Throughout her winemaking career she have questioned all aspects of grape growing and winemaking, challenging ideas and practices, but also observing how wines are crafted and perfected. Scout Wines is about putting these observations and ideas into practice. Sarah’s favourite part of winemaking is blending (we can attest, she is brilliant at it). She loves seeing all the parcels and batches come together to create what is going to be in the bottle.

Rosie Finn — Neudorf (Thursday)

Tim and Judy Finn planted their first vines at Neudorf in the late seventies, a time of rejuvenation and renaissance in the New Zealand wine industry. The vineyard is dry-farmed organically on north facing Moutere gravels, and their ethos of minimal intervention extends into the winery. Winemaker Todd Stevens continues the focus on wines with textural interest and finesse. Neudorf is regarded as one of the country's top small wineries with an enviable reputation for Chardonnay and Pinot Noir. We absolutely LOVE their delicious riesling with our cuisine. We’re thrilled to have Rosie Finn in the house with us.

Max Bicknell — Mahi (Thursday)

Working with a carefully selected collection of exceptional vineyard sites across Marlborough, Mahi crafts wines that reflect the character of where they are grown. From the organically managed Byrne Vineyard, where Mahi began, to their long-standing relationships with growers throughout the Wairau Valley, every wine is a reflection of place.

The approach in the winery is deliberately hands-off. Fruit is hand-picked where possible, indigenous yeasts carry out fermentation, and gentle winemaking techniques allow each vineyard to express itself naturally. Rather than imposing a style, Brian and his team aim to guide the wines through the process, allowing texture, balance and complexity to emerge.

Since the first vintage in 2001, Mahi has grown thoughtfully while remaining true to its founding vision. Owning our own winery has allowed complete control over every stage of the winemaking process, but our focus remains unchanged: to create wines with authenticity, integrity and a genuine sense of place. Run by father and son team Brian and Max — we’re excited to have Max on the floor with us for Dim Sum night!

Peter Lorimer — Deep Down (Thursday)

Clive and Peter met at an opportune time – they were both looking to start a new project to celebrate distinct and delicious wines within an ethical and transparent business model. It was a collaboration of art and conscience, based on a mutual love of organics, complex and balanced low-intervention wines, and affection for the ocean and a life well lived.

Their outlook, ambitions and skillsets blended perfectly to form Deep Down Wines, focused on delicious and thought-provoking wines that cut through in a world of noise. Deep Down is about trusting your gut feeling and intuition, and the name reflects the duo’s decision to do just that  – to do what they believe in, knowing that working organically and ethically is the only way forward. Deep Down also speaks of geographical roots, deep down in the unique soils of a region known for its terroir, in a country known for its purity. We’ve poured Deep Down wines since the start, its exciting to have Peter in the house with us.