Welcome to the 
Slow Food Waitakere Lunch

 with Kumeu River Wines 
White Restaurant, Hilton Hotel , Auckland

Menu created by
White Executive Chef Cristiano De Martin

For starter: Spirit Bay scallops seared with crispy pancetta, apples puree and snow peas, cabernet sauvignon vinegar glaze.
Accompanied by 2007 Village Chardonnay.

The Vegetarian option was a fantastic mature local goat cheese with baby beetroots, walnuts and baby cos salad leaves.

To follow cured and seared Waikato duck breast resting on crispy filo pastry, pistachio, grape and berry salad with cabernet sauvignon verjus dressing.
Accompanied by 2006 Hunting Hill Chardonnay.

Eggplant cannelloni for the Vegetarians 

Grapefruit sorbet for all and then…

Wakanui blue beef fillet, sauteed beet leaves and sherry vinegar glaze, bone marrow, braised green lentils in beef stock reduction.
Accompanied by 2006 Estate Pinot Noir.

The Vegetarian option to match the Pinot Noir (and it did it beautifully!) was a mushroom risotto flavoured with truffle.

The fish alternative was hapuka.

Unfortunately I didn’t take photos of the Petits Fours at the end, but they were delicious!
Please feel free to post a comment on this blog, or visit the Good website, where there is a short article about the Lunch.
Thank you
 to all the partecipants, to wine maker Michael Brajkovich of Kumeu River, and to chef Cristiano De Martin and all the staff at White.

…Also thank you from Molly, Lesley and Chris’ dog, who enjoyed the leftover ossobuco bones!