Join us in Bea with Cloudy Bay winemaker Victor Joyeux, as we present a series of special Cloudy Bay back vintages carefully selected by our Head Sommelier Georgina Larsson, paired with a seasonal menu by Executive Chef Tom Haynes as we showcase the best of New Zealand and Australia combined.


Established in 1985, Cloudy Bay was one of the first five wine makers to venture into Marlborough. At the time, it was almost an unimaginable place to set-up a vineyard. But Cloudy Bay’s founder - David Hohnen - was convinced of its potential to produce great wine and invested in the best land of the region. Since then, Marlborough has risen to become New Zealand’s leading wine region, as well as one of the finest winemaking locations in the world. Today, Cloudy Bay not only captures the essence of Marlborough but also embodies New Zealand's luxury to the world. 



When: Wednesday 17th July

Time: 6.30pm

Where: Bea Restaurant, Barangaroo House

Price: $150pp


Due to the nature of the event seating will be a mixture of shared tables, boothes and bar seating. Please specify if you have any particular seating requests.


2006 Cloudy Bay Vintage Pelorus 
2018 Cloudy Bay Sauvignon 

Ora king salmon, nasturtium, lemonade fruit 
Roasted pine mushroom, yesterday’s bread 

Cranky goat cheese, beetroots, Jerusalem artichoke 


2009 Cloudy Bay Chardonnay & 2015 Te Koko SB
Line caught John dory, cloudy bay clams 3pc, burnt citrus 

2012 Cloudy Bay Te Wahi Pinot Noir (Central Otago)
2015 Cloudy Bay Marlborough Pinot Noir both

Lamb backstrap, pine nut, smoked eggplant, saltbush
Smashed kipfler, green shallot dressing 
Baby gem leaf, mint, lemon


2008 Cloudy Bay Late Harvest Riesling
"Blue cheese and pear’’





Have the option of booking an additional dessert experience and join us after dinner up in Smoke Rooftop, with a dessert of smoked chocolate, peanut & cherry paired with a bespoke cocktail using a select Cloudy Bay wine, or simply a glass of 2008 Cloudy Bay ​​​​​​​Late Harvest Riesling.

$30 pp