Esther’s Crushed Grapes Series Returns for 2026

Following a sold-out 2025 season, Crushed Grapesreturns to Esther Restaurant at QT Auckland — a curated wine dinner series where fresh flavours of the Med collide with boutique bottles from iconic vineyards, presented this year in collaboration with dish

Twisting the cork on the ordinary wine dinners, Crushed Grapes brings unfiltered tales from the vines to Esther. From New Zealand to France, each evening charts a course through celebrated wine regions, uncovering the personalities that define them, one glass at time. Each evening, game-changing winemakers and vineyard ambassadors are bringing their best vintage to Esther’s doors to perfectly pair with unique menus carefully curated by Creative Culinary Director, Sean Connolly and Executive Chef James Laird. Dish editor Sarah Tuck will host a relaxed fireside chat with the chefs and winemakers, drawing out untold tales before the merriment commences.

Chef Connolly says, “Last year’s event series quickly became one of our most popular evenings – we can’t wait to take it to the next level in partnership with dish. We’re pulling an epic line up of bottles from the cellar and the menus are shaping up to be the perfect mix of Esther favourites and new dishes to complement the pours. Each night will offer something completely different and be something to remember.”

A Taste of Burgundy will be the debut event of the 2026 season on 19 March, bringing the rolling vineyards and misty vines of this iconic region to Auckland. Featuring pours from Louis Latour, Pinot Noir and Chardonnay reign supreme, shaped not by winemaking tricks but by the land itself, and Vineyard Ambassadors will lead a progressive pouring paired with a French menu that leans into richness and indulgence.

Then grab your winter woollies – it’s time to head south for Southern Soil & Cellar on 18 June. Decanting tales from two of the South Island’s top wineries, Dog Point will bring the cool, coastal swagger from Marlborough while Central Otago’s Wet Jacket answers with alpine attitude. Taste both side by side for a new appreciation of the depth of the wine scene in Aotearoa. The menu will showcase one of New Zealand’s finest exports and Chef Laird’s all-time favourite ingredient – truffles, unearthed from Georges Truffles in Canterbury. The earthy and aromatic treasure will be woven through three courses, designed to mirror the depth and intrigue of the wines beside them.

The finale in the 2026 series will be an outstanding night of crackling fire and flame-grilled fare, as Crushed Grapes turns its gaze to Waiheke for the Man O’ War Bonfire. Expect some of New Zealand’s most expressive wines thanks to the coastal winds and iron-rich soils, which Chef Connolly will meet with bold flavours cooked straight over the coals. Generous pours from Man O’ War will flow while live music floats across the night air – this is one not to be missed.

From the storied slopes of Burgundy to the dramatic landscapes of Central Otago and the coastal charm of Waiheke, expect mystery pours, wild stories, vinous secrets and extravagant menus to match. The table is set for a fruitful night with fellow vinophiles.

Taste of Burgundy
19 March, 6-9pm
$149pp
Book here

Southern Soil & Cellar
18 June (Truffle special), 6-9pm
$179pp
Book here

Man O’ War Bonfire
22 October, 6-9pm
$149pp
Book here