At Plume we believe a great meal is not just about the food and wine, we believe it is a complete sensory experience.
Gorgeous food – will be back.Mark & Florence
Wow! We will be back!Alf & Nadin
First time I have enjoyed my whole mealTash
You knock spots off the Hilton!! Perfect. Thank youCatherine
Most enjoyable day in the sun – food was amazing and the service was A1Pat and Denise
Farida, as Owner/Director, has an overview of the Plume Collection companies; namely Plume Restaurant, Cafe and Bakery, Villas and the
Cellar Door of Runner Duck Wines – and has a fine team under her comprised of the managers at each of these units.
Farida’s focus is on maintaining an extremely high level of service and meeting overall budgets. Farida’s personal commitment to the group’s experience along with her love for food and wine and hospitality ensures guests who choose Plume Collection products leave happy.
Sebastian came to New Zealand over a decade ago from a background of managing bars and restaurants both in his homeland Germany and Ireland. Sebastian works closely with the Executive Chef ensuring our customers of the Restaurant are well looked after.
Sebastian also supports the cafe manager when needed and supports the groups IT needs hands on. When not at Plume, Sebastian is likely to be pursuing his love for deep sea diving and fresh seafood.
Nick and Denise manage the day to day functions of Plume Villas and report to the Owner Directors. They have multi-faceted experience in the Hospitality business managing one of New Zealand’s first bakeries, then moving onto their own cafes and then into accommodation management.
Nick keeps the property neat and clean and manages the facilities, while Denise handles the office work and ensures customers are well looked after!
We are as passionate about sustainability as we are about our food and wine! At Plume we employ a number of sustainable strategies including:
- An energy efficient north facing New Zealand villa type building design with a low carbon footprint.
- A building that incorporates the use of as many recycled materials as possible.
- A solar energy system to power the kitchen’s hot water.
- Composting and recycling all our waste.
- The utilisation of ‘rain gardens’ to aid in the uptake of stormwater run off and water conservation.
- The use of wetlands and specific plantings to absorb water waste.
- The biodiversity of the restaurant’s heritage gardens.
Plume believes firmly in the ‘3 R’s’: Reduce, Reuse, Recycle and we actually walk the talk! We view sustainability as being environmentally friendly, socially responsible and economically viable!