Family-owned Brick Bay is pleased to unveil multiple new artworks along its renowned sculpture trail where around 70 sculptures by New Zealand artists are showcased in a beautiful natural setting, just in time for summer. This is complemented by a new summer menu featuring ingredients grown on the property and exclusive new release boutique wines from its established vineyard.
Brick Bay’s General Manager, Fiona Stewart says Brick Bay is a destination in itself for those in the know, with its rare combination of accessible art, food, wine, and natural beauty.
“We’re excited to create even more reasons for people to discover or come back to visit again by continuously refreshing our art and offering a range of the other experiences, including the opportunity to escape and connect with our iconic natural landscape and enjoy the food and wine we produce from it,” says Fiona.
The three new artworks joining Brick Bay’s sculpture trail for the start of summer are the following, with other new installations planned in the New Year:
- Consequence Sequence by Auckland-based artist, Seung Yul Oh
- Paper Pals by Hawkes Bay-based artist, Ben Pearce
- Stumping Ground, by Wellington-based artist, Turumeke Harrington (Kāi Tahu, Rangitāne).
Art Manager, Rachael Lovelace says Brick Bay is proud to foster the careers of New Zealand sculptors by continuously adding new works to our sculpture trail as other artworks exhibited on our sculpture trail are sold.
“While our sculpture trail is an art gallery, with all of the art available for sale, it offers something for everyone – even those who are not art afficionados – as an immersive experience and a place to pause, marvel, and reflect on the beauty and symbiosis of nature and art,” says Rachael.
This is combined with the lure of unique dining experiences among the vines or in Brick Bay’s Glass House Restaurant, which is cantilevered over a shimmering lake and features a seasonal menu based on what is available in the gardens on the property.
Brick Bay’s new summer menu is curated by chef Cameron Cook who joined Brick Bay in 2014 after working for Peter Gordon in the UK earlier in his career and being influenced by other notable chefs during his time at Soul Bar & Bistro in Auckland, including Greg Malouf. The new summer menu includes a dish inspired by Malouf who was regarded as the godfather of modern Middle Eastern cuisine and who passed away last year, which features sustainably caught snapper from local supplier Leigh Fish and makes the most of the abundant ingredients sustainably grown at Brick Bay.
“In another new development, we are now open for dinner on Friday and Saturday nights over summer, and it’s a truly special dining experience watching the sun go down over the beautiful landscape that is home to Brick Bay,” says Fiona.
The whole experience is complemented by the opportunity to enjoy Brick Bay’s highly rated wine from its own vineyard, which is available only at the cellar door. The latest release is Brick Bay Rose 2025, and there is also a special limited release of its highly rated Chardonnay 2022, made from grapes hand-nurtured onsite. With a rating from Cameron Douglas MS of 94 (excellent), and only 32 cases produced, the Brick Bay Chardonnay 2022 is a very exclusive wine that captures the spirit of Brick Bay.
“With new art installations, a new menu, evening dining available for a limited time, and exclusive new wine releases, Brick Bay is the place to be this summer,” says Fiona.
