SailGP is pleased to announce its partnership with Venues Ōtautahi as the official caterer for the ITM New Zealand Sail Grand Prix | Christchurch, unfolding 18-19 March 2023 on Whakaraupō, Lyttelton Harbour.
Together with SailGP, Venues Ōtautahi - or VŌ - will deliver an exciting and inspired food and beverage experience for thousands of fans at the sold-out event in Lyttelton. Bespoke menus will provide a premium experience for guests in all areas, including the Fan Village, Platinum Lawn, Shoreline Villas and the Adrenaline Lounge – SailGP’s top tier hospitality offer.
Karl Budge, head of the New Zealand event said: “We’re delighted to have Venues Ōtautahi on board for our New Zealand debut. Throughout planning, we have been hugely impressed with VŌ’s food philosophy of honouring and celebrating local ingredients of the Canterbury region, and their alignment with our ethos and food sustainability charter.”
“We’ve said throughout how privileged we are to deliver one of the first major events in Christchurch since the earthquakes, and we’re even more excited to do so with the region’s most experienced and innovative catering company by our side.”
Crafted with a focus on locality and provenance, food served at the ITM New Zealand Sail Grand Prix | Christchurch will be sourced from Whakaraupō, Lyttelton Harbour and the surrounding Banks Península wherever possible.
Guests will experience inspired menus prepared by some of New Zealand’s best chefs in collaboration with VŌ’s award-winning executive chef, Dan Shanks. That includes Matt Lambert of The Lodge Bar Group, who will design the menu for hundreds of guests in 14 sold-out Shoreline Villas along the water’s edge. An internationally-acclaimed chef in New Zealand and the United States, Matt Lambert held a Michelin Star from 2013-2019 for his New York restaurant, the Musket Room.
Giulio Sturla, New Zealand Chef of the Year 2020, will provide the culinary concept and direction in the Adrenaline Lounge. Sturla owns iconic Lyttelton venue, ‘Mapu,’ which provides tailored dining experiences for just six guests per night, with all ingredients sourced from the Banks Peninsula.
For Caroline Harvie-Teare, Venues Ōtautahi Chief Executive, the excitement is palpable: “We are delighted to be partnering with SailGP to deliver event and culinary services in March 2023. What an incredible occasion for Ōtautahi, Christchurch and we can’t wait to be part of the action.
