As Team New Zealand clinched the Louis Vuitton Cup to compete with Oracle in the America's Cup finals, timing is ideal to salute the Kiwi challenger from Waterbar, an all-American home base right on San Francisco Bay. Through the exciting completion of America's Cup on September 21, 2013, Waterbar is in the Kiwi groove, featuring a menu of New Zealand wines and cuisine.
Waterbar is a winner
Considered top tier among San Francisco's premier seafood restaurants, Waterbar is also a winner. The bright and airy restaurant sits in an enviable position overlooking the sparkling waters of the bay, offering stellar views of America's Cup activity from the Embarcadero. As impressive as the bay and bridge views are from land, it seems that hungry and thirsty sailors also noticed the Waterbar from the opposite perspective.
This just in: On the patio, Sunday, September 1, 2013, from noon to 3 p.m., Waterbar's 5th Annual OysterFest raises funds for Surfrider Foundation. Join the party with music by DJL, hot sauce competition, oyster shucking (and eating) contests. Some 5,000 sustainable oysters will be piled high. Tickets are $60 while they last.
New Zealand purity
A partnership with New Zealand was born during trials, as the team fell in love with Waterbar’s impressive seafood offerings, commitment to sustainability, and unbeatable bayside location. It came to pass that Executive Chef Ulrich paid a visit to New Zealand with some colleagues, touring both islands to meet with top vendors and winemakers, the whirlwind tour convincing them to create a special summer menu. "Sustainability is very important," states Chef Ulrich in a video regarding his impressions of that visit. "The products here appeal to me because...things are clean, they're pure, like New Zealand itself. It has this untouched characteristic to it that just makes it taste a little bit better."
New Zealand sustainability
Serving scorpion fish, pink snapper, blue cod, trevally, gurnard and John Dory just 36 hours out of New Zealand waters to your plate, the emphasis is on partnering with top quality providers such as the north island's Leigh Fisheries NZ, dedicated to marine sustainability for 50 years. On the shellfish front, Cloudy Bay Clams also proudly adheres to Friend of the Sea stringent international standards, providing surf clams exported live in shells. Chef Ulrich visited Mountain River Venison Farm in the Matukituki Valley on the South Island, and during a trip to the North Island's Hawkes Bay, Firstlight Foods' grass-fed Wagyu beef was among the standouts. Some of the changing New Zealand menu highlights include king salmon, kingfish tartare, South Island rock lobster, Wagyu beef stuffed with New Zealand Kikorangi blue cheese, venison, Alpine Merino lamb.
New Zealand sweets
Waterbar diners will not overlook the dessert menu, with such New Zealand inspirations as Zespri green and gold kiwi Pavlova, Lamington, Jazz Apple blackberry tart. Knowing as many do, that Waterbar is home of another winner, the two-time James Beard Award-winning pastry chef and author Emily Luchetti, saving room for dessert is simply mandatory. It's quite apparent why Executive Pastry Chef Luchetti has been inducted into the James Beard Foundation of "Who’s Who of Food and Beverage in America."
New Zealand wine
Waterbar's Kiwi connection includes a wine menu to showcase the breadth and depth of New Zealand’s offerings, the world's first vineyards to greet the sun's rays each morning. Wine Director Steven Izzo’s list features the major wine regions of one of the world's coolest, maritime viticultural regions. Refreshing and critically-acclaimed Marlborough Sauvignon Blancs, North Island's Hawkes Bay for reds, and the Waipara Valley near Christchurch are featured by the bottle. Some of the earth's purest water goes into the distilling of New Zealand vodkas, try 42 Below and Broken Shed, or have a look at Marlborough-produced beers.