The Riverhead's Wild Sensations dish of roasted venison and duck liver pasty with bitter chocolate and redcurrant reduction, kumara, chestnut and horopito dumplings. Photo / Supplied
1. The Merchant Bar & Kitchen
219 Don McKinnon Dr, Albany. Ph (09) 444 1076.
Chef Michael Kim's When Pigs Fly gives wild pork belly an Asian twist with chilli, soy and ginger, served with confit duck spring rolls, hoisin and Asian greens, served with a sweet chocolatey Monteith's Celtic Red
Beer, the malt flavours matching the confit duck.
2. The Riverhead
68 Queen St, Riverhead. Ph (09) 412 8902.
The Wild Sensations dish of chef Peter Miller pairs roasted venison and duck liver pastry with bitter chocolate and redcurrant reduction and kumara, chestnut & horopito dumplings on the side. Again, the maltiness of Monteith's Celtic Red Beer rounds out the bitter chocolate sauce and sweetness of the venison.
3. Ribier Restaurant
329a Main Rd, Huapai. Ph (09) 412 2001.
