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Monday, 16 April 2012
Red Kitchen Dining Event Friday 11th May
17:49 | 
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New Date for the Free Range Chef and Avantgarde
Red Kitchen Dining event
Our last event on the 14th April was fully booked and it was a fun and very tasty evening, all guests had a chance to ask questions and see what I was cooking.Every plate was left clean with shouts of more !!!!!!
The Menu for the next event is
Amuse Bouche
On Arrival
· Fresh oyster
spoon
with a Spanish Sotaroni 12 year
old
reserve sweet Muscat and shallot
vinaigrette
Entree
Horopito Pepper Rubbed South
Island Wild Venison
Slow roasted vine ripened tomato, crumbly feta on a
caramelised onion tart served with garlic aioli , an aged
balsamic reduction and fresh herb oil
caramelised onion tart served with garlic aioli , an aged
balsamic reduction and fresh herb oil
Vegetarian alternative
· Homemade Italian Ricotta and spinach Ravioli
with caramelised Poppy Seed
Butter and crisp Asparagus
and micro salad.
Main
Line
Caught Crispy Skin Ginger Snapper,
Fragrant
Sesame Asian greens and Kaffir lime and lemon
grass infused sticky coconut rice topped with green onion and
ginger nut oil confit
grass infused sticky coconut rice topped with green onion and
ginger nut oil confit
Dessert
Saffron and honey gold poached pear
With a
light lemon crème fraiche mousse and caramelized
vanilla bean, fresh orange syrup.
vanilla bean, fresh orange syrup.
SEATS ARE LIMITED
ONLY
Price: $79.00 per person or $149.00 per couple including 1 glass bubbles, 1 glass complimenting wine per course and 1 espresso to finish off
For more details and bookings
Limited attendance only. For this event RSVP by Tuesday May 7th, 2012
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