A Taste of Marlborough in Birkenhead: Bon Pinard & Hunter’s

At Bon Pinard, the clink of glassware and low hum of conversation drifts out onto the Birkenhead street. It’s the sort of place where evenings stretch easily, the menu follows the seasons, and the wine list feels like an invitation to stay awhile.

Sarah and Jordan Macdonald, the couple behind Bon Pinard, and its siblings Duo and Osteria Uno, have quietly reshaped this neighbourhood dining scene. Their restaurants feel lived-in from the start: familiar, warm, and filled with regulars who treat them like an extension of home. A new wine shop, set to open nearby, will soon join the family.

Their latest Sunday Session collaboration with Hunter’s Wines nods to shared values, community, craft, and a deep respect for provenance. Each dish on the special menu traced a line back to Marlborough: oysters with MiruMiru mignonette, mussel escabeche, lamb cutlets brightened with feijoa kasundi. It was a menu about connection, between regions, between people, between the food and the glass beside it.

What drew you to collaborate with Hunter’s Wines for this menu?

Hunter’s has such a legacy, they were one of the pioneers of Marlborough wine and their story of family, place and persistence resonates with us. We thought it would be the perfect match for one of our popular Sunday sessions!

The dishes all trace back to Marlborough, how did you approach bringing the region to life on the plate?

There's so much amazing produce that comes out of Marlborough so we knew we wanted to hero that! We started with ingredients that feel like quintessential New Zealand summer: seafood, fresh produce, and ingredients that sing with acidity and freshness. Jordan’s approach is always to let the wine lead the mood so instead of overcomplicating, we pared things back and thought, “What would you actually want to eat in Marlborough with a glass of Hunter’s in hand?” 

The Hunter’s Spritz is such a refreshing addition to the menu. How did that come about?

It was born from that “Sunday afternoon in the sun” feeling. We wanted something easy, approachable, and playful. A drink that sits somewhere between a classic wine pour and a cocktail. It’s light, spritzy and still lets the delicious MiruMiru Rose Méthode show!

Bon Pinard has become a go-to in Birkenhead,  there’s this easy, neighbourhood energy that’s hard to find in Auckland. How have you nurtured that sense of community?

By showing up every day. We’re here, our kids are here, our team is like family.. We try to keep it relaxed, never too polished but always thoughtful. Bon Pinard is meant to feel like the wine bar you stumble into in Europe, but it just happens to be down the street from your house.

You’ve both built a small but mighty hospitality family with Duo, Osteria Uno, and now Bon, what have you learned about what people really want from their local?

Consistency, warmth and a bit of fun. People want good food and wine, of course, but more than that, they want to feel relaxed and taken care of. We’ve learned that it’s not about chasing trends, it’s about creating spaces and environments people can rely on.

What’s your secret to creating spaces that feel welcoming but still refined?

It’s in the details. The playlist, the lighting, the way we approach customers. We never want it to feel stiff. Refinement isn’t about white tablecloths, it’s about care, and we hope our customers feel that. 

Family is such a big part of Hunter’s story, does that resonate with you and how you approach business together?

Absolutely. Our kids are woven into everything we do. They’re running around the restaurants, colouring in menus, and taste-testing desserts. Just like Hunter’s, our family is our brand’s backbone.

How do you balance family life and the rhythm of hospitality? (especially with three kids in the mix!)

Balance - it’s more of a juggle! Some days we nail it, other days it’s chaos. But the kids are growing up in this world - they see the passion and the community side of it, which we love, and we hope they love it too, or at least grow up to appreciate it. 

What kind of dining memories do you hope your children will grow up with?

Long tables full of friends and family, too much food, too much laughter. That sense that eating together is joy, not a chore. Hopefully, they’ll always associate food and wine with connection and love. Also, our kids and their many friends often spend Friday nights eating outside the front of our other venues Duo or Uno - endless pasta, cheeseburgers and scoops of ice cream - surely they'll have fond memories with that in mind!

How do you think about wine when you’re designing a menu, is it a starting point or something that comes later?

It works both ways. Sometimes a wine inspires a dish, sometimes a dish calls for a certain wine. But at Bon Pinard, wine is the heartbeat, so we always make sure the menu lifts the glass in front of you, never fights it.

You’ve got a new wine shop on the way, can you share a little about what people can expect?

It’ll be a boutique space - small, curated, approachable. Think bottles you actually want to drink, from producers we love and know, mixed with some rare gems. We want it to feel like an extension of Bon Pinard: welcoming, a little cheeky, and very wine-driven.

What do you think Auckland’s dining scene is missing and how would you like to see it evolve?

More neighbourhood spots! There’s incredible food in Auckland, but definitely on the shore side I think we could do with more neighbourhood gems! 

QUICKFIRE QUESTIONS:

Favourite Hunter’s wine? 

MiruMiru Méthode

Where do you most enjoy drinking it?

In the sun with some freshly shucked oysters!

What’s your go-to comfort meal (to pair with a glass of Hunter’s, of course)?

Steak Frites never fail me! Especially with a glass of Hunter’s Pinot Noir.

Best piece of creative or life advice you’ve ever received?

Don’t overthink it - just start, then refine (or scramble to figure it out - that's how Jordan and I live our lives)

If you could share a bottle of wine with anyone,  living or not, who would it be and why?

Probably all of my grandparents. They never got to see this side of our life and I think they’d love sitting at the bar with us, seeing what we’ve built.