08:00am – we depart with the guest from Auckland harbour either via seaplane, helicopter, yacht or car on ferry. The car on the ferry is a great way for us to get to know our guests with a lovely coffee and breakfast hamper enroute.
9.15 AM – Leaving the Waiheke Island terminal we begin at Timmy Smith with a tea blending and tasting, the guest to take away a personally blended bag of island tea.
10.30 AM – Stop at Rangihoua Estate for a gorgeous olive oil tasting and an understanding of how the olives are grown and harvested and the secrets behind an award winning olive oil.
11.30 AM – Sightseeing with refreshments at the perfect island vantage points before high tea in our two acre garden, an oasis of plant diversity to experience a private collection of sculptures by internationally renowned New Zealand sculptor Paul Dibble.
2.00 PM – A private discovery of wines with Te Rere Estate and Frenchman’s Hill – a premium wine tasting of reserves and meet with the people who produce these stunning wines in which we take a preferred bottle for lunch later.
3.30 PM – A late afternoon lazy lunch at one of our island properties incorporating all the food gathered produce from around the island as we go INCLUDES freshly baked bread, olive oil, seasonal fruits and salads, Oysters shucked by the client, fish, meat, honey and island sauces collected en route.
5.00 PM – Departure from the island with a final island gesture of the perfect Gelato before boarding our ferry. Guests returned to their accommodation from downtown Auckland