When we mentioned that some of the first night's dishes were a tad overcooked, the entire staff took note, and we were laughing when they brought out the "snacks" at cocktail hour including a gorgeous Cheddar Tartelette filles with steak tartar and black garlic (Photos are all on FB)!
Since it was a tad chillier, we dined inside and had one huge dining room with a grand fireplace all to ourselves. Our servers Kat (from Wales) and Jayden (the very handsome Kiwi) were amazing again as were the sommelier Damien and Sebastien from France. I assume by tonight, we will know all the staff's names, and sadly we depart tomorrow for our next South Island resort! The bread was the same focaccia with the amazing mauka honey cultured butter. We joked with Jayden that we hope it is in our departure picnic basket tomorrow!
Just a week ago at home our fishmonger Nick had New Zealand abalone on the menu at the farmer's market, and we passed with the exorbitant price and were thrilled to see PAUA as it is called here on the menu last night sitting on a Sourdough Crumpet with Gribiche (a French tartar-like sauce) and dressed with capers and young herbs. We loved it. Hokkaido Scallops from Japan were next and they were delish, but the dish had too many ingredients with Prosciutto, Ricotta cheese, Cherry & Nectarine, Balsamic, Palm Sugar, Mint & Basil. Take away a couple and it would have been a huge hit.
The main course was a barely seared Yellowfin Tuna Steak with soba noodles in a spicy Thai Chilli dressing with fabulous tempura broccolini, fresh carrot slices and a yummy coconut crumb (that was not sweetened, thank goodness). It was ideal.
Dessert was a quite rich "Opera" Cake of chocolate mousse and sponge, coffee mousse and sponge, chocolate glaze, chocolate and raspberry crumb, lemon curd and coffee ice cream. A couple bites were nice, but we were full and did not even finish the one we shared. Anzac (the WWII Australia-New Zealand alliance acronym) oatmeal biscuits with a caramel slice were chewy and went well with the ScapeGrace Whiskey made here in New Zealand.
Speaking of alcohol, I forgot to mention our wines. We bought a white and red the first night and then finished them last night:
Bliancia Uvaggio Filed Blend of Viognier, Roussanne and Marsanne was a superb local blend from Hawkes Bay and the red was a superb full bodied, but not tannin filled, Mawhtipana Ridge Estate 2021 Syrah from Waiheke Island just near Auckland (where we spent the day on New Year's Eve!) So many new wines and so little time to try them!!
