Thu 14 May 2015

Be quick for a superb culinary experience

Want to be pampered with an evening featuring a an eight-course degustation dinner, complete with matching tasting wines at  bargain prices?

Of course you do! So look no further than the degustation dinners being held at WITT's Impressions Restaurant on Tuesday May 19 and 26. Prices range from an absolute bargain price of $30 for WITT students through to $50 (with wines). That is incredible value for money when you consider prices at top Auckland restaurants can literally run into hundreds of dollars.

Yet the food promises to be just as good. Culinary tutor Graeme Cawsey has worked in some of the country's top restaurants and he has devised the menus and will be overseeing every facet of the dinners, which showcase the skills of the Diploma of Professional Cookery students.

"We're already half booked , so anyone wanting to come will need to be quick, especially with only 40 seats available at each dinner,'' he says.

Canapes will be served at 6pm by tray service, with guests being seated at 6.30pm for a leisurely three-hour small-plate experience that will linger in the memory for some time.

Dishes featured on the menu include many with a Taranaki connection, which Graeme has intentionally worked into the menu to show off just some of the region's many fine products that originate from here.

Canapes:  Sous vide duck cornmeal wrap with roasted cauliflower puree and braised fennel, beetroot gazpacho with local feta; Rogan Josh goat, ralta and onion bhaji.

Amuse bouche: Brochette of king Salmon, with warm dill potato, preserved lemon, red butter sauce.

Pork Belly: Twice cooked, five-spice with crispy panacetta, warm salad of Brussel sprouts and broad bean.

Palette cleanser: Feijoa sorbet with Sentry hill ginger wine syrup.

Naki Beef Wellington: Eye fillet, scotch pastry, duxelle, cured ham with smoked sweet breads.

Venison: Garlic-infused, sous vide venison, celeriac with walnut black cherry glaze.

Panna-Cotta, short bread base and dark plum jelly with lemon curd foam.

Eltham Special Reserve: Eltham Blue, sesame wafer and fig and tamarind spread.

Call 06 757 3100 ext 8940 to book now!