Sumptuous menu by newly promoted Head Chef
" The Wellington Club has developed a fine reputation for using locally farmed and sustainably caught produce "
Bailliage members gathered in the wood panelled surrounds of the prestigious Wellington Club where newly promoted Head Chef Gabrielle Prestidge had put together a sumptuous four course “degustation” menu.
The Wellington Club has developed a fine reputation for using locally farmed and sustainably caught produce from both land and sea. Chef Gabrielle exemplified this reputation perfectly.
On arrival, canapés of locally farmed salmon with gin and ginger caviar offset by cucumber and daikon were served whilst guests enjoyed French bubbles.
Once seated Chef Gabrielle sprang a surprise with a little amuse bouche of minced wallaby tartare with onion and herbs.
The entrée was wild caught prawns from north of Wellington served with a pea and horseradish velouté together with kohlrabi, apple and avocado salad. This dish was accompanied by a tangy Riesling from Central Otago.
For the main course there was a black tea and juniper smoked duck breast served rare with roasted and charred winter vegetables in an orange jus. A Pinot Noir from Bendigo Central Otago was served.
Dessert was the highlight: poached sugar pear accompanied by a delicate vanilla chiffon cake, elderflower mascarpone with pistachio and lemon balm. A Moscato from New Zealand’s Marlborough region accompanied this sweet treat.
Bailli Helen Meehan congratulated Chef Gabrielle and Sommelier Amy Taylor for the excellent food and wine pairings.
As it happened it was also Helen’s birthday. She bravely endured two singings of Happy Birthday and nobly blew out the candle on the small chocolate cake the Club had prepared as a special surprise.
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