Plume is a must-try Matakana winery restaurant in 2023. Surrounded by rolling hills, rustic vines and breathtaking sunsets, this hidden gem offers a unique blend of contemporary cuisine and rustic charm that will leave you wanting more. Here are 5 reasons why Plume should be at the top of your list for your next meal out.
1. Location
Plume Restaurant is situated in a prime location in Matakana, next to their very own vineyard and overlooking the Tamahunga Range. Only an hour’s drive from Auckland, dining at Plume is a perfect way to enjoy a hot summer’s day or balmy evening, whether you choose to sit indoors or outdoors. The restaurant offers a great selection of their own Runner Duck wines, as well as other wines, beers, craft beers, and spirits, all expertly curated by the Maitre D’ and his locally employed staff. Make the most of your visit to Plume by experiencing all Matakana has to offer, visiting the bustling farmers market on Saturday, local shops, art galleries, sculpture walks, Morris & James pottery, beautiful Omaha beach and more.
2. New award-winning head chef
Plume has recently welcomed BJ Sebastian as their new head chef – one of NZ Beef & Lamb’s current Ambassador Chefs. BJ grew up in South India where he learned to cook from his mother and grandmother – teaching him the art of foraging, fermentation, preserving, and aging. Having worked for one of Gordon Ramsay’s prestigious restaurants in London, and most recently as executive chef for Mudbrick on Waiheke, he brings a wealth of experience to Plume’s kitchen. BJ’s food philosophy is “nature to table,” using only seasonal ingredients, many out of the garden at Plume itself. As an experimental chef, BJ is still pushing the boundaries learned in childhood when it comes to fermentation, foraging, preserving, and aging, making his own cultures and vinegars – some of which take weeks to make. You might even notice some of the pickling and fermentation jars dotted around the restaurant!
3. New menu
Plume’s new menu offers a truly immersive dining experience. The restaurant prides itself on its food philosophy, which is centered around using the freshest, locally sourced ingredients to create dishes that are both delicious and visually stunning. BJ sources only the best of meats, duck and award-winning cheeses from the South Island and the best fish available. One of the most exciting things about Plume’s new menu is how it’s been designed to work. Rather than offering a traditional set menu, the restaurant has opted for a more flexible approach. Diners are able to choose from a variety of small plates, mains, and desserts, allowing them to customise their meal to suit their taste and appetite. BJ recommends a 5-course experience to be fully satisfied and to “truly taste the quality of the menu” – he says: “If it were me at the table, I’d have the Volcanic Ciabatta to start, followed the the salmon entrée, the duck or lamb main plus any side and the lemon tart for dessert!” Plume’s front of house staff are all well versed to help you choose the best wine pairing for each dish as well.
