World-class tasting menu: creative, complex, surprising courses. Highly recommended.
We sought out the chef's tasting menu for dinner. The small dining room was attractive, although at the start a little too brightly lit for our taste. The service was very good, attentive and informative. This chef is adventurous, including surprising flavor combinations from around the world, especially with delicate south-Asian notes. Beautiful presentation and complex flavor combinations. Very accomplished, providing us with some moments of discovery. It was nice to have very well prepared food, composed with fun and courage. Our only critique would be that, while the pre-dessert (which we were told is the signature dessert for the chef) was very good and complex, the main desset lacked the spirit of the rest of the dishes. But that is just a tiny note in the context of an exceptional meal.
Bluff oyster with lime
Quartz Reef Sparkling Wine, Central Otago
Pickalilly (like chutney purée) as flavorful base: pickly, some acid, sweet, delicate heat
Pork cheek terrine
Savory creme caramel
Scallops - firm with enough to stand up to the character of the pickalilly.
Quartz Reef Pinot Grizio
Venison: rare, tender, buttery with smoky carbon note
Tart plum sauce dollops
Soy jelly cubes: fantastic concentrated salty soy flavor that ignited the venison flavor.
Pickled daikon, mushroom, roasted corn, popcorn
Otago Pinot rosé: surprisingly sweet, complementing the venison like the plum sauce
Lamb shoulder and rib, seared, tender
Burnt aubergine purée
Harissa dollops (sharp spicy orange color - very nice edge with the lamb)
Quinoa with raisins and orange
Baby spinach
Otago Surveyor Thomson Pinot Noir: strawberry notes, very smooth and dense, much more than typical Pinot.
Pre-dessert
Chocolate and tofu mousse
Pine needle ice cream
Ghos flowers
Tart blueberries
Pinot jelly
Cookie crumbs
Dessert
Lemoncello mousse roll
Poached strawberries with mint
Cookie crumbles
Strawberry sorbet
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