Walk 3
The Pāroa Bay Vineyard – Friday Wine and Dine.
Friday 10th October
The Pāroa Bay Vineyard Walks
There are 2 Pāroa Bay Vineyard walks.
The same lovely walk but a slight variation when you arrive;
Dinner – Friday
Lunch – Thursday/Saturday
The Pāroa Bay Vineyard – Friday Wine and Dine.
Friday 10th October
It’s a short 15-minute ride in a minibus to the start of the walk which is over private land.
Pāroa Bay Vineyard is a stunning family-owned boutique vineyard with traditional handmade, sustainable wines, and to top it off they have Sage Restaurant which is perched high above the idyllic Bay of Islands for a bird’s eye view.
The 5 km walk out, over private land, includes panoramic views of the Bay of Islands. The destination is Kahuwera Pā, a pā that features strongly in the history of the Bay of Islands.
The 5 km walk back, which is different to the way in, has Sage Restaurant as the destination.
Pāroa Bay Vineyard makes their wine with traditional techniques of viticulture and dry-grown vines to create distinctive handcrafted wines of character in low yields, reflecting the white clay soils and warm climate of the Bay of Islands.
The walk finishes with a three-course meal which is a shared menu and includes a glass of Pāroa Bay wine (or non-alcoholic drink).
Friday 10th October
Assemble at HQ:12.30pm
Return to HQ: approx. 8.30pm (transport leaves at 8.15 pm)
Duration: 4.5 hours walking plus dining time.
Distance: 10km
Grade: Medium to hard
Maximum walkers: 18
Category: Family friendly – Children 10 years plus
Cost: $150 – includes a guided walk, dinner, a glass of wine (18+ only) or non-alcoholic drink, plus transport
The menu will look something like this.
The menu will be something along these lines, depending on seasonal availability that week.
Shared generous platters served over three courses, featuring a selection of mouth-watering dishes such as a selection of chef’s choice canapés, Kohe Kohe Pacific oysters with raspberry vinegar, and aromatic roasted pumpkin in coconut curry.
Other highlights include raw fish crudo with kiwifruit
and fermented chilli, crispy lamb ribs with aji verde and flatbread, native harissa braised cabbage with macadamia cream, Far North market fish with carrot and vanilla purée, and grilled free-farmed pork cutlet with red onion and nduja purée.
To finish, it could be local cheese board with fig relish and honey, and a whipped white chocolate cheesecake with citrus and Anzac biscuit crumb.
Limited numbers on this walk, which is over private land. You will not be able to walk it any other time of the year! Enjoy!