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August Arrives

02/08/2011

We are roaring through 2011, gearing up for Visa Wellington on a Plate, World of Wearable Arts, and not to forget Rugby World Cup,

the jury is out on how that will be for us. The plan as always, is to be ready for anything!

Wellington on a Plate 2011, sees us teaming up with Nga Waka Wines from Martinborough.

Roger Parkinson who was the first wine maker to visit us as we opened and found our feet with the direction and scope of the Floriditas Wine list.

Nga Waka Home Block Chardonnay, was a fine introduction to Roger and his wines.

Wine selection

2009 Sauvignon Blanc,

2004 Riesling,

2009 Chardonay,

2009 Pinot Noir,

www.ngawaka.co.nz

Lunch

To Start

Green split pea & roasted fennel seed spread, Thyme roasted balsamic baby beetroot & grilled flatbread

or

Grilled haloumi, green olive & lemon salad with grilled flatbread 

Main

Grilled thyme marinated chicken, white bean puree, radicchio & mint salad

or

Tuatua’s steamed with saffron, herbs & fennel

with garlic rubbed whole wheat sourdough bread

To Finish

Madagascar Milk & Dark Ghana chocolate, hazelnut torte, orange toffee sauce & Cointreau crème

or

Coconut & lime tart with coconut sorbet & brown sugar tamarillos 

Choice of two courses and a glass of wine

$35

Dinner

SET MENU

CHOICE OF 2 GLASSES OF NGA WAKA VINEYARD WINE

$70 per head

To Start

Pork & chicken terrine, apple cider vinegar pickled onion & grilled ciabatta bread 

or

Rocket & walnut pesto, smashed green olives & Pea tendrils & parmesan linguine

Main

Char-grilled aged black angus sirloin, cavalo nero & rosemary roast potatoes

or

Crumbed Ecco pork chop,

warm red & green cabbage slaw,& baked vincotto apples

To Finish

Dark Ghana chocolate mousse cake, Pedro Ximenez raisins,

Crème fraiche & sherry glaze 

or

Baked Vanilla ricotta, caramel pears & gingerbread crumbs

Burguesa de Floriditas

James wanted to call it the F Burger, but derision was our response to that idea.

Our burger offering for lunch is a Warm buttermilk bun,thyme & parmesan crumbed chicken,crunchy iceberg lettuce and lashings of chimichurri,

a wickedly good Argentinian green sauce, with parsley, coriander, cumin, green chilli, smoked paprika, lime juice and red wine vinegar.

There is also a burger & Tuatara Pilsner beer option

Hands on Pastry course

For some years now we have had people through the bakery as part of Zest Food Tours. One thing that has struck me about these passionate cooks is their total fear of pastry.

I mentioned this in passing to Catherine,owner of Zest and the hands on course was born. it sold out in about 30minutes with Cath texting to say we had 25plus on the waiting list.

Thought we would fill the classes its hands on and only 6 in each but was surprised at the speed and interest generated. We now have 40 on the waiting list and need a larger venue!

Suppliers

BRACADALE FARM; Walnuts & Hazelnuts

COPIA: Extra virgin olive oil, Martinborough

COQ AU VIN; Free range chicken

FLORIDITAS BAKERY; Whole wheat sourdough, flat breads, buttermilk burger buns

HARRINGTONS; Ecco pork

MELA; Apple cider vinegar

NGA WAKA VINEYARDS

OTAKI FORKS LIMES; Limes

TUATARA BREWRIES, Plisner

WHITTAKERS, Madagascar Milk & Dark Ghana Chocolate

YELLOW BRICK ROAD, Tuatua

ZANY ZEUS; Haloumi, crème frachie, mascarpone, ricotta

 

Hold on to your hats its all go.

Julie.