Friday 16 May 2014

Red Kitchen Dining event menu

16:19 |

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RED KITCHEN DINING EVENT MENU

14/06/14

Price: $79.00 per person or $149.00 per couple

To book please ring us on 09 522 9275 or simply book here!

MENU

Amuse Bouche

Cheddar-sage-apple –pickle Cornish pasties

Starter

Bath Chaps

Braised pork cheek, rolled and pan fried, fresh herb

Faro risotto, puree of black garlic, pickled mustard seeds,

and pig ear scratching

Vegetarian alternative

Wild Mushroom Farro Risotto

With black garlic puree and pickled mustard seeds

Main

Beef Wellington

Fillet Mignon, with Parma ham, mushroom duxelle, mustard, duck mousse, wrapped in puff pastry, served with red cabbage puree, Roast parsnips, baby yellow carrots and Madeira Jus

Vegetarian alternative

Potato, onion, goat’s cheese and spinach wellington

with mush duxelle, roast parsnips and baby yellow carrots-- light

Vegetable jus

Dessert

Sticky date Pudding

Ginger ice-cream, Caramel rum sauce

and green tea bananas

Labels: Food 4 Thought, Latest News |

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Monday 12 May 2014

Brewers Coop Degustation Menu - with beer and wine matches

11:04 |

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Brewers Coop Degustation Menu - with beer and wine matches

1st course

3 tastes of Potato

Baked Potato Consommé, potato, parmesan tuile and truffle Potato mousse

Served with prosciutto powder

Matsons Pilsner and a 2012Tenutadelle terra nere bianco

2nd Course

Tequila Blanco Ceviche,

Fresh snapper, octopus and scallop, cooked in lime and

Served with avocado mousse, chili, finger lime caviar

and blue corn chips

Halo Pilsner from Liberty Brewing co. and a 2012 Chateau du Cleary dry muscadet

3^rd Course

Bath Chaps

Braised pork cheek, rolled and pan fried with fine nut bread crumbs

Wild mushroom farro risotto, a puree of black garlic, pickled mustard seeds

And pig ear scratching

Yeastie boy golden perch and a 2010 Pegasus bay chardonnay

4^TH Course

Sticky Asian duck breast

With a crab cannelloni dumpling, Wong Bok cabbage leaf,

marinated pineapple and parsley garlic oil

Courage Directors Ale and a 2011 Domaine des nugues fleurie

5^th Course

Palate cleanser of Lemon and lime Granita

6^th Course

Fillet Mignon

Chicken liver mousse, pancetta, Dauphinoise potatoes,

red currant and port sauce. Baby yellow Carrots and long stem broccoli

Scottish ale renaissance and a 2010 Chateau haut Cloquet Pomerol

7^th Course

Golden syrup steam pudding

Vanilla custard

Youngs Double Chocolate Stout and a sweet muscadet

8^th Course

Cheese board

Delice de argental, Saint Vernier, Kikorangi blue, Geraldine 5 yr old cheddar

French baguette, dates, quince paste, grapes

and mixed cheese crackers

Churchill’s Port selection Reserve, Tawny and white

3 tastes potato

Bath chaps

Ceviche

ceviche

Lemonchello sorbet

Fillet of beef

guests enjoying dessert

cheese board

Labels: Latest News |

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Master Coke Chef 2014 in collaboration with Rocket events

10:52 |

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Master Coke Chef 2014

Very lucky to be asked along by Glenn at Rocket Events to judge, Coke's Excel future leaders, Masterchef competition.

4 Teams each using a different coke product -

Make 30 portions to feed guests that will be arriving in 1 hour

Teams are judged on -

Planning

Communication

Teamwork

Cleanliness and timings

Taste and texture

Presentation

Innovation and overall look

The teams all did so well everything tasted good but there could be only one winner.........

TEAM 4 with a great tasting ginger ale fish and the only team to have a clean station after all the craziness of service........WELL DONE !!!!