Cuisine at The Cloud will be locally themed. Photo / Richard Robinson
Thousands of kilos of meat, pallets of wine and boutique beer are being ordered for VIPs at The Cloud.
Caterers are making their final preparations for a menu that will be served to guests at The Venue Formerly Known as Party Central.
Visiting celebrities, politicians and chief executives will be
among the guests chomping down on more than $40,000 of venison and lamb, a spokeswoman said. The red meat and local seafood will be used to make as many as 6000 tapas a day during the Rugby World Cup.
Cuisine on offer will include Marlborough clam chowder with cold-pressed lemon oil and fine herbs, braised beef and honey kumara pie with macadamia crumb and New Zealand Natural icecream.
The menu will follow urban, rural, seaside, winery and orchard themes to represent the offerings from throughout the country.
