The Latest
Boutique tonics and small batch gin tasting
AUTUMN TASTING SERIES #1
at Clink Restaurant & Bar
Sumner Village – Christchurch
Join us on Sunday March 18th from 4pm for a Gin and Tonic tasting like no other! You will have the opportunity to taste 4 tonics selected for their unique point of difference, 4 small batch premium gins and have a bit of fun working out which tonic matches with which gin. We will explore the perfect garnishes to take the whole drink to the next level and finish with one perfect Gin + Tonic to suit your palette. Pop over to our Facebook event page to register your interest https://www.facebook.com/events/148129725871127/
Looking after our environment!
Every little bit helps and we are on a mission to make Clink even more environmentally friendly in 2018.
We started last year making sure all our takeaway coffee cups and lids were compostable and moved on to straws, which at first we promoted with “refuse the straw” and didn’t provide any unless requested, but realized that occasionally people just want a straw. Enter Innocent Packaging, who have a great selection of plant based compostable single use items in their catalogue. We are hoping they will add cocktail straws to their line up this year! We have reduced our straw usage by 75% though whilst on our mission and reckon this year we can grow this to 100%.
Cleaning products were a biggy for us as we use a lot of various chemicals in keeping Clink hygienic. We decided it was time to look at alternatives and have now invested in ENJO microfibers for most our cleaning. We are very happy with the results and have saved some big dollars on chemicals and reduced a lot of plastic waste also. We still have some work to do to be completely free and are looking at alternatives for our dishwasher and glass washer but the bathrooms, kitchen, floors and windows are all now chemical free.
Next steps are – composting our food waste – finding compostable bin liners for our large bins – training all our staff in taking care of the microfibers and how to use – ditching starched linen for compostable but high quality paper – introducing ENJO into the bar. We will keep you all updated with our progress!
We live in a beautiful seaside environment and both Rob and myself are passionate about the ocean. We hope to see more people going plastic and bottle free this year and would love more than anything to see Sumner plastic free! So next time you get a takeaway coffee or dinner ask if they are using compostable containers. If we all ask we just might make a difference and establishments will look at other alternatives. We are so lucky to have fabulous companies like Innocent Packaging and ENJO making this journey easier and if it costs a little more to make this happen consider it a donation for our oceans and our planet!
Functions at Clink
Time to think about your functions this summer!
It’s time to think about booking your function this summer to avoid disappointment. Clink is the perfect venue for your small or large group with 4 areas available for booking or for larger groups the whole venue. We have 3 menus to choose from with 2, 3 or 5 courses and several canapé and platter options for a more casual event.
Dare to be different with your team and come out to Sumner for the day and get the team on a surfboard, stand up paddle board or an electric bike for some fun at the beach. We have teamed up with other local businesses to offer you some interesting choices for your day, finishing up at Clink. If action isn’t your thing your crew might like to sip away the afternoon learning more about craft beer, fine wines, cocktail making or a certain spirit. Our knowledgeable team has some great masterclasses to offer and what a great way to finish the year.
Email us today to discuss ideas and options tailor made to suit your requirements!
info@clink.co.nz
Falling into Autumn
The nights and mornings are just getting tinged with darkness and it makes me start to think about flavours and textures that make the cooler seasons so wonderful.
We were really luck to get the opportunity to taste Te Mata Estate’s 2015 vintage at The George Hotel last week.
Wow what a great vintage and while many of the wines are ready to be enjoyed now, ‘The Coleraine’ will cellar well for many years to come. Look out for these wines on the new wine list that will be launching mid April. Over the coming weeks we will be tasting some wines on Friday’s from 6pm, a little taste as you arrive to gather some feedback. This week we start with Mt. Beautiful Winery from North Canterbury. By producing elegant, certified-sustainable, estate-grown wines, they have found a way to capsure in the bottle, the climate and the richness of the land.
Wines aren’t the only think getting a makeover – the cocktail list goes moody, the beers less fruity and the kitchen are busy developing some new dishes in the kitchen. Some of these will be getting a try out on the trust the chef menu which as many of you know is a fabulous, relaxed and interesting way to dine at Clink.
It’s been a while….
We can’t believe the second month of the year is here already! Time flies when your having fun and planning the year out.
Let’s have a quick look at what’s been happening –
The CONTAINERS have gone from our Street! This was huge and we are loving the improved vista from the courtyard. It’s been great to see the happy faces on everyone enjoying the sun out there and happier still because it gets hardly any wind, which we have had more than our fair share of lately!
So Summer was meant to start, we put on the live music, the DJ’s the special events that we know you all love but we must of missed the memo that told us summer was delayed or in fact MIA altogether. Ah well New Years went off with a big bang, full to the brim with happy diners. It was great to see so many of you get into our NYE degustation dinner and with the first ever Champagne bar set up the bubbles were flowing.
January is always a bit quiet in the hood with most of you opting out to Bach’s in other lovely spots or jumping on planes to find some sun, but school is now back in session and the year can really begin.
Inmates of Clink (they’re our newsletter followers) have been getting some extra love with exclusive monthly offers. If you aren’t amongst it yet make sure you sign up next time your in.
And finally a big welcome to Jasmine Patterson who will be our new Restaurant Manager. From Canada and with amazing experience she will be a great addition to the team
Things are warming up at CLINK!
Summer is almost here and the new menu will be ready for this Friday 4th November and it’s FULL of dishes with fresh summer flavours. Think Akaroa Salmon cured with beetroot with parsnip puree and citrus salad, or fresh fish cervice with heirloom tomatoes, and chargrilled lime. Baby veges, fresh herbs and seasonal salads bring the textures of summer to your plate with desserts that have citrus zing and festive fruits. We see the return of some icons this menu. Crispy pork belly with Harissa and the aged Wakanui fillet with smoked mushrooms and baby spinach. There will be asparagus and broad beans and all those yummy things we like to eat over summer months!
Big welcome to Chris Hunter to the Clink Team. His new Cocktail and Mocktails have been a great hit with a blend of classics, remixes and a couple of new Clink signatures. Keeping it seasonal on here with fresh berries, mint, cucumber and basil all showing up.
Nathan Russell joins the kitchen crew this summer – he will be a great addition to the team. We look forward to seeing his creations in the coming months!
FINALLY just a reminder – if you are booking a pre-Christmas function those dates are filling up fast. With a 2 course or 3 course set menu available give us a call to see if Clink could be the perfect place for your function!
https://www.facebook.com/clinkrestaurant/
https://www.instagram.com/clink_restaurant_bar/
The rise of the MOCKTAIL
Driver friendly, headache free mocktails have a place on the menu at CLINK!
So what is a mocktail? – essentially everything you’d expect from a cocktail without the alcohol. Several ingredients built, muddled or blitzed with enthusiasm from the bar tender!
CLINK is a destination for most Christchurch people so driving for most is a must. Serving up the mocktails or lower alcohol alternatives is essential. Like our cocktail list, the mocktails are seasonally prepared often starting their life in the realms of the kitchen. Think cinnamon or chilli syrups, cranberry and apple shrubs, pear and ginger purees all made in the CLINK kitchen for your enjoyment!
If there is nothing on the list that grabs your fancy we have recently brought in Six Barrel Soda syrups to make our own unique sodas. With great flavours like cherry pomegranate, sarsaparilla, cola six and celery tonic these are an interesting alternative to a lemon lime and bitters or a lemonade. All made with fair trade organic cane sugar right here in NZ! Of course adding a shot of gin, vodka or rum to these is also worth a try.
Treat Mum at Clink
Clink will be open from 9am this Sunday 8th May. All Mum’s will receive a complimentary Blood Orange Mimosa with breakfast and lunch.
The Clink Sunday Roast will be returning for the occasion too with their delicious roast beef with house made Yorkshire pudding, horseradish cream, roasted root veges and jus…. DIVINE!
Don’t miss out, BOOK NOW!
Falling into your smoothie
The seasonal smoothie
The walnuts and apples are dropping, so time to harvest, caramelise, blend and serve. Get your smoothie fix at Clink in the weekend.
Falling into Autumn
We’re not quite ready for the warm temperatures of Summer to be over however the dewy morning grass is getting us thinking about food and beverages that reflect the change in the air.
Personally I LOVE change of seasons to get inspired and with places like Pinterest and Instagram feeding our minds with beautiful pictures and endless ideas it’s easy to get excited. Pop over and have a look at what’s feeding the Clink Teams imagination.
Clink on Pinterest
Clink on Instagram
We’ll be trialling out new season flavours with our Trust the Chef and cocktail of the week specials as we work on our Winter menus so be sure to check out what’s happening over on our Facebook page every Wednesday for what we are serving up.
