Alexia Wines

23/09/2026

MOSAIC: A Saluté Retrospective at Alexia by Travis Clive-Griffin

Travis Clive-Griffin returns to Greytown for a special Saluté retrospective kitchen takeover at Alexia.

Revisiting the iconic flavours that made Saluté one of Wairarapa's great restaurants.

This is a chance to relive a piece of Greytown dining history. The menu is live, reservations are open, bookings are essential, and we expect this one to fill fast.

Book now: alexia.co.nz/friday

19/09/2026

Thanks to everyone who joined in the tavern fun on Saturday! Many frites were fried, oysters slurped and much fizz was consumed over a very fun afternoon of jolly chaos.
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Our 5th release of Blanc de Blancs has made it into the world!
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As to what happened to the original Pearl & Potato of the 1850s…? Rumour has it one day the tavern was found shuttered with a note nailed to the door saying ‘off on an Antipodean adventure - see you on the other side of the world’ signed Baz and Felix. Who knows where those old sea dogs will wash up next?
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Thanks also to our wonderful collaborator Martin ‘Salty Boz’ Bosley for bringing the oysters, salt and sand. Let’s do it again soon!
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15/09/2026

Pearl & Potato Eyewitness Account No. 4

14/09/2026

Pearl & Potato Eyewitness Account No. 3

13/09/2026

Pearl & Potato Eyewitness Account No. 2

12/09/2026

Pearl & Potato Eyewitness Account No. 1

11/09/2026

05/08/2026

31/07/2026

Legend has it that the Pearl & Potato Tavern began on the docks of a small coastal town during the 1850s oyster boom.

"Salty Baz" was an oyster monger famed for the saltiest language and freshest oysters on the waterfront. Next door was his biggest rival: “Felix Frites”, a Belgian fry-master known for his golden pommes frites and closely guarded dipping sauce recipes.

Every afternoon, the pair battled fiercely for the dockworkers' pennies. Baz would "borrow" Felix's salt, while Felix occasionally "misplaced" Baz's oyster knife.

But despite their fierce competition, they shared one problem. Their customers were always thirsty.

Then fate intervened…

One evening, a merchant vessel from Champagne ran aground just offshore. While the crew waited for repairs, the captain bartered crates of the finest Blanc de Blancs in exchange for Baz's oysters and Felix’s frites.

At a loss for what to do with the mysterious French fizz, Baz and Felix popped the corks and poured it for their customers. The combination was an accidental masterpiece - the crisp bubbles perfectly complemented the richness of the frites and the sweet brininess of the oysters!

For one glorious week, the roughest dockworkers in the district could be found perched on upturned barrels, slurping oysters, devouring pommes frites, and delicately sipping the finest Champagne.

When the ship was finally ready to sail, everyone threatened to riot if the Champagne ever stopped flowing…

So Baz and Felix did the only sensible thing. They put aside their rivalry, joined forces, and opened The Pearl & Potato, rumoured to be the world's first Champagne, oyster and frites tavern.

To celebrate the release of Alexia's 2022 Blanc de Blancs Méthode Traditionnelle, we're bringing The Pearl & Potato back to life. Come and experience the food and wine combination that started a legend:

- The first pour of Alexia's new 2022 Blanc de Blancs Méthode Traditionnelle
- Freshly shucked oysters from the raw bar by "Salty Baz" Martin Bosley
- Golden pommes frites served with authentic Belgian dipping sauces, Cheese Rolls & Blanc de Blancs chocolate truffles

Essential details: 2PM – 6PM, Saturday 19 September, Alexia Urban Winery, 197 West Street, Greytown. No bookings required; just turn up. Leashed dogs welcome. This is a rain-or-shine event. Vegetarian, GF, and vegan options available.