Dining Through the Catalogue: Webb’s Fine Wine & Spirits Live Auction Dinner
You’ve heard of “dinner and a show.” Now meet “dinner and live auction.” This immersive concept from Webb’s Auction House pairs a sophisticated four-course menu with a curated beverage selection and a live auction, all designed to heighten the sensory experience. It’s a night where flavour, storytelling, and rare finds converge. You might even leave with a bottle you’ve long coveted.
“It’s a four-dimensional immersion into the world of wine and spirits,” says Marcus Atkinson. “You’re simultaneously discovering innovative food and wine pairings, expanding your palate, and acquiring rare bottles that elevate the entire sensory experience.”
Mount Eden’s design quarter is evolving. Once known primarily for interiors and homewares, it’s now home to a new kind of hospitality that blends culture, craftsmanship, and conviviality. Webb’s has embraced this shift with a series of pop-up dinners that mirror the themes of its live auctions. Each menu is crafted to reflect the varietals and regions featured in the catalogue, offering guests a multi-sensory journey through taste, terroir, and tradition.
The setup is intentionally theatrical. Guests face the auction podium, not each other, and the auctioneer weaves bidding with lively commentary. The venue itself adds another layer of intrigue. One evening might unfold among significant New Zealand artworks. Another might take place beneath the sparkle of heirloom jewellery and luxury accessories. No two events are alike.
These dinners began as intimate gatherings for those in the know. Nearly a year on, they’ve grown in popularity, with each event selling out quickly. The next dinner coincides with the Wednesday 26 November live auction.
Four Course Menu
Menus are curated by Webb’s Fine Wine & Whiskies team, wine professionals with deep experience in Hong Kong, France, Australia, Bordeaux, London and beyond. Their passion for the craft is evident in every detail, from the pairings to the pacing.
The format follows the auction’s progression through wine styles and regions. For example, the 26 November menu opens with a course inspired by a textured Aotearoa Chardonnay: garlic lemon prawn kebabs with sauce gribiche. The prawns’ sweetness is lifted by citrus and garlic, while the creamy, tangy gribiche adds richness.
Next, as the auction moves into fine Champagne, the menu offers house-cured Glory Bay salmon with cucumber, dill crème fraîche, capers, dark rye and toasted ciabatta. The dish’s finesse and freshness harmonise with Champagne’s fine mousse and bright acidity.
The third course aligns with the ‘Rhone, Burgundy and Bordeaux’ section of the catalogue: brandy and apricot glazed ham loin, heritage tomato salad, Clevedon coast mozzarella, savoury granola, Hasselback potatoes, and onion-red wine gravy.
To finish, 'Chef’s Choice' sweet treats and petit fours including fig truffles, lemon meringue tarts, spiced gingerbread, macarons, and Christmas mince pies are paired with a seasonal Single Malt.
Each course and each lot in the catalogue reflects a commitment to taste, provenance, and shared passion. Whether you’re a seasoned collector or simply curious, this is an invitation to savour the moment, discover rare bottles, and connect with others who appreciate exceptional wine and spirited conversation.
About the auctioneer
Marcus Atkinson, DipWSET
Head of Fine Wines & Whiskies
Marcus is a highly experienced and widely respected Fine Wines & Whiskies expert, auctioneer and educator. He has 25 years of experience in the specialist wine trades of Britain, France, Australia and New Zealand. Marcus has held previous appointments managing fine wine departments for Oddbins, Threshers and Sainsbury’s in London & Europe.
Marcus joined Webb’s after 13 years in a direct-to-consumer winery consultancy and liaison merchant in Australia. He established their New Zealand division in 2008, moving to Aotearoa in 2011 as NZ Director.
Marcus has also previously served as a sommelier at ‘Le Pont de la Tour’; a UK fine-dining institution with viticultural and winemaking experience of the 2000 vintage in Bordeaux and Jurançon. Marcus holds an Applied Biology BSc (Hons) from Nottingham University and holds a Diploma in Wines and Spirits (AIWS) with the Wine & Spirits Education Trust (WSET).
Fine Wines & Whiskies Live Auction Dinner
Event Details
Wednesday 26 November
Dinner: 6pm
Auction: 6.30pm
Location
Webb’s, 33a Normanby Road, Mount Eden
Dinner Ticket: $89 per person
Catalogue online from 19 November
Contact
Marcus Atkinson, DipWSET
Head of Fine Wines & Whiskies
marcus@webbs.co.nz
+64 27 929 5601