this is what i do.
amuse bouche'
Petit salade of russian blue peas,lentil and chickpea shoots with honey cured bacon and horseradish
second course
Craparrico of chilled venison with duck liver pate', julenne black eye mushroom with crushed cocoa nib, truffle oil and red shiso leafs
third course
Shredded pork belly with saute whitebait, cornichon and crisp capers and mache' with nut brown butter
fourth course
Carrot and white sesame soup scented with emulsion of root liquorice
fifth course
Seared tuna belly with dolmade or saffron and raisin with confit of clove garlic and veal broth
sixth course
Mixed mesclun leafs with New Zealand extra virgin olive oil and 50 year old balsamic perfumed with green apple
seventh course
'Cannelioni.make of butternut and toasted barley with cranberry, smoked portobello puree' and cocnut curry foam with lime leaf.
eighth course
Roast lamb loin with swiss chard and white beans with toasted breadcrumbs and herbs with white miso sauce
nineth course
Tarago triple cream brie with beetroot terrine and house made water wafers.
tenth course
Sangria Granita with chilled basil jelly.
eleventh course
Shooter of passionfruit sago with mint syrup
twelveth course
Coconut cream sorbet wrapped in fresh date with spiced watermelon salsa with mocha coulis.
Thirteenth course
Petit fours with cvoffee and infusions.
I have decided to end this degustation menu at thirteen as a tribute to a glorious firday the tirteenth. I think it should be obvious that I cook. it would cost about $170 nz,....so that would be about $90 u.s or 70 euro....so also as you can see i am very cheap as are as fancy restaurants go.
amuse bouche'
Petit salade of russian blue peas,lentil and chickpea shoots with honey cured bacon and horseradish
second course
Craparrico of chilled venison with duck liver pate', julenne black eye mushroom with crushed cocoa nib, truffle oil and red shiso leafs
third course
Shredded pork belly with saute whitebait, cornichon and crisp capers and mache' with nut brown butter
fourth course
Carrot and white sesame soup scented with emulsion of root liquorice
fifth course
Seared tuna belly with dolmade or saffron and raisin with confit of clove garlic and veal broth
sixth course
Mixed mesclun leafs with New Zealand extra virgin olive oil and 50 year old balsamic perfumed with green apple
seventh course
'Cannelioni.make of butternut and toasted barley with cranberry, smoked portobello puree' and cocnut curry foam with lime leaf.
eighth course
Roast lamb loin with swiss chard and white beans with toasted breadcrumbs and herbs with white miso sauce
nineth course
Tarago triple cream brie with beetroot terrine and house made water wafers.
tenth course
Sangria Granita with chilled basil jelly.
eleventh course
Shooter of passionfruit sago with mint syrup
twelveth course
Coconut cream sorbet wrapped in fresh date with spiced watermelon salsa with mocha coulis.
Thirteenth course
Petit fours with cvoffee and infusions.
I have decided to end this degustation menu at thirteen as a tribute to a glorious firday the tirteenth. I think it should be obvious that I cook. it would cost about $170 nz,....so that would be about $90 u.s or 70 euro....so also as you can see i am very cheap as are as fancy restaurants go.