Christmas menu: Seafood
We begin with gooey gruyere (choux pastry) beignets with drinks and offset the richness with fresh and quickly assembled pickled salmon and tarakihi nestled in chicory boats.
Then there's rich crayfish and new potatoes in chive butter sauce and Sid Sahrawat's school garden salad.
To finish: summer berry pudding with rosewater cream and sea salt, chocolate and pistachio truffles.
AdvertisementAdvertise with NZME.
