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NZ Sommelier Awards Dinner with Chef Lek of Saan Restaurant

Bangkok 1980 – with Saan Restaurant 

W&F Celebration – 11th September 2016


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 Yum Talay – Coconut poached squids and prawns with white wood ear mushroom, 
celery, pickled red onion, Thai chilli paste dressing

with Clos Marguerite Sauvignon Blanc 2015

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 Chef Lek from Saan Restaurant

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 Khanom Jeen – Thai rice vermicelli, smoked fish, fermented red chilli paste, Thai herbs basket

Pasquale Gewurztraminer 2012

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Sok Lek – Thai style spicy beef tartare, watercress, pickled garlic, served with taro chips 

With Elephant Hill Le Phant Rouge 2014



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Moo Aob – Roast cured pork belly, Asian greens, served with honey soy sauce


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Massaman Gae – Classic Thai Massaman curry with Pigeon Bay lamb legs, red kumara, roasted broad beans, toast honey cinnamon, crispy shallots 

Misha's Vineyard The High Note Pinot Noir 2010

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Yum Thawai – Master stock poached chicken, daikon, green papaya, carrot, celery, long red sweet chilli, Thai herbs, with Thai sesame dressing

Kumeu River Pinot Gris 2013 

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Bangkok 1980 – Smoked Thai shortbread, young coconut meat, freeze dried lychee, salted coconut caramel, jasmine cream

Pegasus Bay Late Picked Riesling 2014. 

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Our People

CHEF FINN GYBEL  Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago.

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Celia Hay

Celia Hay's fascination of flavoursome food, international cuisines,  fine wine and the art of hospitality led her to establish *Hay's Restaurant* in 1994 and the *New Zealand School of Food and Wine* in 1995 in Christchurch, New Zealand.

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