This winter, a host of the city’s top eateries are inviting you to revel in the season’s richest pairing: duck and Cloudy Bay Pinot Noir. A match of boldness and finesse, it’s a perfect winter pairing that deserves to be lingered over — and the experts at Savor Group have lined up seven distinctive dishes across six of their most beloved venues to honour it.
From the hand-folded duck and porcini tortelloni at Bivacco, bathed in golden consommé, to the truffle-kissed raviolo at Non Solo Pizza, every plate has been thoughtfully composed to echo the earthy elegance of Cloudy Bay’s iconic Marlborough drop. At Ortolana, duck gets a double take — both in a silken liver parfait with tamarillo chutney and a comforting pappardelle with braised leg and pinot noir ragu. Over at Amano, expect a playful nod to the classic parfait, matched with rhubarb and fennel-orange mostarda.
For a Japanese-inspired twist, Ebisu’s aburi duck nigiri is delicate yet decadent, glazed with five spice plum soy and lifted with yuzu. Azabu brings the heat with roasted master stock half-duck, infused with star anise and orange, served with steamed bok choy.
Each venue offers something singular, yet all celebrate the same seasonal philosophy: depth, richness, and the pleasure of a perfectly poured Pinot. Available now for a limited time, these distinct dishes are made for crisp evenings and good company.
