The Cavell Leitch New Zealand International Jazz & Blues Festival presents two special nights of jazz, food and wine at Hotel Montreal. With a three-course meal, designed by Hotel Montreal’s head chef, Jay Refugia, to match the music of New Orleans, guests are treated to a night of jazz, blues, soul and southern food accompanied by wine pairings from award-winning winery Black Estate.
Tickets include a three-course meal, with bubbles on arrival and three glasses of Black Estate wine. Live music presented by King Tubbs. Jazz Dine is made possible with the support of Black Estate and Hotel Montreal.
Drawing on his Scottish roots and influenced by his immersion in Americana, Harry Harrison has become known as the ‘Celtic Cowboy’ of Aotearoa. Justine S creates an evocation of cross cultural streams from around the globe with spellbinding sounds from her saxophones and flute.
From dixieland to rhythm ‘n blues Harry and Justine weave their infectious rhythms and soulful melodies to produce a richly textured instrumental amalgam of unique sounds.
Harry Harrison (guitars, dobro, banjo and ukulele)
Justine S (soprano and alto saxophones and flute)
Barbecued Prawns and Polenta
pickled celery, kale, semi dried tomatoes
Andouille Sausage and Butternut Pumpkin
smoked pork sausage, black eyed peas and pumpkin stew, southern cornbread
Cajun Chicken and Chorizo Jambalaya
Cajun inspired rice dish with homemade chorizo,
sweet capsicums, plum tomatoes
romesco sauce, sweet potatoes, braised leeks
Pecan Treacle Tart
vanilla bean ice cream, pecan praline, plum puree
pillowy fried fritters, berry conserve, dark chocolate sauce
Ticket sales for these dinners close on 21 May.