The classics on a plate

Curated exclusively for current and future residents, a recent fine dining evening in the salubrious surrounds of Maddington on the Domain, within the refurbished Pearson House, showcased the depth of care and creativity that defines life at The Foundation.

For those who dined at Antoine’s over its remarkable 50-year history in Parnell, seeing Tony Astle back in his element felt like welcoming an old friend home. “When I was asked to join this evening, I was very excited,” says Tony. “It’s a bit like coming out into the restaurant again – talking to people, cooking, sharing memories. I could say I was coerced out of retirement, but it just fit beautifully.” That sense of nostalgia carried through to the menu – a carefully chosen selection of Antoine’s classics that have stood the test of time.

Over the years we tried every cuisine trend – Nouvelle, Minceur, everything – but people always came back to Antoine’s food. So tonight, it’s total nostalgia.”

The first course brought back a quintessential favourite: prawns and avocado with seasonal asparagus. For the main, it could only be the dish Tony is most often asked to recreate – his legendary Confit Duck á L’Orange, once Antoine’s biggest summer seller. Dessert was a light yet indulgent meringue roulade with fresh berries: a Kiwi nod to the sweetness of fun memories. 

“Many of these people would have had these favourites a hundred times, so heaven help me if it’s not right tonight!” Tony laughs. Complementing the evening’s menu was a trio of Nevis Bluff wines, each handpicked by winemaker Matt Connell.

“Tonight’s about showcasing Nevis Bluff and its new direction,” he explains. “We’ve made a lot of changes in the last couple of years, and this is a great opportunity to engage with people who may not have tried our wines before.”

Guests were welcomed with Champagne, followed by the 2024 Nevis Bluff Pinot Blanc – a crisp companion to Tony’s entrée – and the 2024 Nevis Bluff Pinot Noir, with a vibrancy and acidity that made it the ideal match for duck. To finish, a 2018 Nevis Bluff Late Harvest Pinot Gris delivered a golden, honeyed conclusion to the evening.

“Working with Tony on the pairings has been a real highlight,” Matt continues. “We kept the menu concise so each wine could shine in harmony with the food.” Nevis Bluff, founded in 1998, is one of Central Otago’s oldest wineries.Under Matt’s direction, it continues to refine its craft, recently earning two Double Golds at the New Zealand International Wine Show – each wine unanimously awarded top marks by every judge.

“I’ve been making wine in Central Otago since 2005,” says Matt. “The goal now is refinement and understanding each vineyard pocket, each clone, and pushing the wines to the next level.” Tony, too, reflected on the evolution of taste in New Zealand. “When we opened Antoine’s, you couldn’t drink the wine here. We had only French. Over the years, I became friends with so many winemakers. It’s been amazing to learn and grow together.” For both experts, the night wasn’t just about food and wine – it was also about connection.

“It’s been my passion and the only job I’ve ever had,” Tony concludes. “To share what you love with people you care about – it’s the most perfect thing. Especially now, when the world needs more of that.” Evenings like this are about more than just fine dining – they reflect a way of living well, in a setting crafted with that same uncompromising quality.

At The Foundation, life is enriched not only by luxurious surroundings, but by experiences that bring people together through culture, flavour, and story.