He and his apprentice arrived at 9.00 am on Sunday and took over the kitchen until about 12.00. The team that came back at 6.00 that evening included Dean's father - chief washer-upper! It was a fabulous meal and a very exciting way to celebrate a milestone birthday. We were all treated as though in a very high class restaurant with wine chosen to go with each course and each course beautifully presented. As well as the 7 courses detailed below Dean provided THREE amuse bouche offerings: Asparagus Velouté and Steak Tartare and a third which I am ashamed to say I cannot remember. Certainly a night to remember!
The Menu:
1. Trio of mushroom soup french, field & brown or button
Johanneshof Dry Gewurztraminer 2008
2. Seared snapper with avocado potato crush, asparagus hollandaise sauce
Domain Road Riesling 2009
3. Smoked cured venison with mango-kumara salad & red wine reduction
Okahu Chambourcin
4. Double Lamb Cutlet with potato rostie & broad beans lamb jus
Locharburn Pinot Noir 2008
5. Medium-rare roast duck breast with potato tian, turned courgettes & cherry compote
Cottier Pinot Noir 07
6. Angus eye fillet of beef with potato puree, french mushrooms & green beans
Barwick Black Label Shiraz Cabernet
7. Chocolate & olive oil mousse with raspberry compote
Okahu OBJ Port
