You’ve all been asking for it – now we’re bringing the ultimate Jelly Tip to Marlborough.
The adult version of the iconic Kiwi ice cream created by Auckland chef Giapo Grazioli using Saint Clair’s award winning Sauvignon Blanc made news headlines across the country earlier this month.
While the limited-edition ice cream has only been available in Auckland, we have managed to get our hands on 10 of them to share with our Marlborough friends at the Saint Clair Vineyard Kitchen.
So how do you get your hands of 10 of the [insert Smegal voice] preciouses?
Join us for lunch with red winemaker Kyle Thompson at the Vineyard Kitchen next Friday July 31 and you could be one of the lucky 10 to snaffle one of these rare and beautiful ice creams.
The four-course lunch inspired by our new winter menu, matched with Saint Clair wines costs $55 per person and includes a wine tasting with Kyle who will share his insights and infectious passion for our wines. To top off the afternoon, everyone will receive a Tip Top Jelly Tip – while 10 randomly selected people will receive one of Giapo’s magical creations.
The ice cream retails for $20 and is made with the plumpest of Tongan vanilla beans.
The tip at the top is a skin of a delicious jelly made with raspberry and paired with our award winning Pioneer Block 3 Sauvignon Blanc.
The waffle cone is dipped in a delicate cru dark São Tomé chocolate and hand decorated.
A huge amount of work goes into making each ice cream – our ten alone will take six hours to produce. But the finished result is a true work of art, reminiscent of a raspberry sitting on a cone, and almost too good to eat.
Seats are limited and bookings are essential, so avoid disappointment and book today.