Perrier-Jouët Garden of Wonder

Be transported to an enchanted garden of glamour with Perrier-Jouët.
In keeping with their stellar reputation as one of the world's most renowned champagne houses, Perrier-Jouët will go one step further this March, transforming Auckland's Clooney into an enchanted and intimate retreat.
Long-reigning as one of Auckland's most reputable culinary institutions, Clooney's Belle Époque Private Dining Room will be reimagined into a sensory and gorgeously green space, inviting guests to reimmerse themselves in Perrier-Jouët's uniquely rich brand history.
Guests will be given the chance to enjoy the lap of luxury, pairing Perrier-Jouët Champagne alongside a selection of canapés prepared by Clooney’s head chef, live from the open plan kitchen.
Garden of Wonder by Perrier-Jouët has three ticketed sessions per night at 5.30pm, 7.15pm and 9pm. Tickets are $55 per person and include two flutes of Perrier-Jouët Champagne and six canapés.
Clooney will also offer an option to purchase a package inclusive of dinner at $150 per head for attendees of the first and second sessions.
To secure your tickets or read more, see their website here.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.





