14 Oct Seafood Bounties
Seafood Bounties at Duke’s Bar & Restaurant
New Zealand’s seafood is some of the best in the world and this five course menu celebrates that! If you are a lover of delicacies from the sea, then you will thoroughly enjoy this great evening.
The menu features:
FIRST COURSE: CLOUDY BAY CLAM CHOWDER
Cloudy Bay Clams and Wairarapa’s honey cured shoulder bacon combine to make a hearty chowder served in a mini rēwena sourdough bread bowl and drizzled with our own truffle infused olive oil.
SECOND COURSE: SEARED MARLBOROUGH SCALLOP
Marlborough scallop seared in Pinot Gris butter, served on caramelised butternut squash purée with pickled cucumber, baby radish, fennel and Frisse Salad.
THIRD COURSE: AKAROA SALMON, THREE WAYS
As one of the pioneers of salmon farming in New Zealand, Akaroa Salmon continually produce a fantastic and sustainable first class and highly rated product. Hot smoked salmon; vodka & beetroot cured salmon; and salmon croquette served with wasabi aioli, snow pea tendrils and an orange and lime sorbet.
MAIN COURSE: TWO OPTIONS
HERB & PARMESAN BAKED HAPUKA
Herb & parmesan crusted baked line-caught hapuka served with a saffron and scampi broth.
Hapuka, or groper outside of New Zealand, are a unique species of the deep and would have to be one of the most delicious of all fish to eat, and also at times, one of the most difficult to catch.
YELLOWFIN TUNA STEAK
Grilled yellowfin tuna on horseradish and potato mash with charred broccolini, buttered green beans, lobster bisque sauce, salsa verde and tempura oyster.
They are found in the warm ocean waters north of New Zealand and are firm and moist with large flakes when cooked. It is bright red when raw and popular in sushi and as sashimi.
DESSERT: WILDBERRY MOUSSE
Three berry mousse (strawberry, raspberry and blueberry) with lemon meringue, edible viola, dehydrated fruits and mango coulis.
This event will book out quickly so please reserve your seat; early bird bookings before 1st November are $79.