Over the course of three weeks, Cloudy Bay Sail Away will bring the best of what Blenheim has to offer across design, food and wine, with the transformation of the outdoor courtyard at Odettes and the introduction of a new Cloudy Bay bespoke menu that heroes local ingredients and complements Cloudy Bay wines.
For the first time, Cloudy Bay Sail Away will have a unique component where guests are able to shuck their own oysters, under the watchful eye of Odettes Chef Jonah Huang. This interactive element will link guests with Cloudy Bay’s ethos of ‘foraging’ food from nature.
Guests will get to learn the art of oyster shucking before enjoying them alongside a flute of Cloudy Bay Pelorus in the sun.
“The idea behind the oyster shucking experience is to help create a greater connection and appreciation between our guests and their food,” says Cloudy Bay senior brand manager, Ali Campbell.
“At Cloudy Bay, we are renowned for our bespoke foraging experience, where we encourage our guests to gather and hunt for their own ingredients direct from the land before having it prepared into a beautiful meal. We wanted to recreate this concept of foraging at Cloudy Bay Sail Away at Odettes and thought a do-it-yourself shucking experience was a perfect way to do this.”
To complement the new menu, the Odettes team has crafted and introduced two Cloudy Bay Brunch cocktails featuring Cloudy Bay Pelorus and Pelorus Rosé.