Kermadec`s Peter Thornley widens his net to capture land and sea for new Restaurant menu. Kermadec`s Restaurant has released their summer menu 2010/11.
Famed for introducing New Zealanders to new varieties and styles of seafood for the last 17 years, Kermadec is now broadening its innovative approach from the ocean to the land.
Following Kermadec`s highly successful game dinners earlier in the year Chef Peter Thornley, renowned for his creativity and innovation, has produced a menu for the Restaurant focussed on seasonal ingredients.
“This new menu features only that which is currently in season and where possible will be locally produced. It`s all about discovering the producers who are doing what is exciting and innovative”, says Thornley.
The Restaurant menu features dishes such as the wagyu short rib, master stock braised with summer roots, leaves and flowers and a garlic crème brûlée, or the roasted veal sweetbreads, marzipan macaroni, butternut squash, ginger with red sage.
Other ingredients turning up on the menu for this season are: tobacco leaf, anise hyssop, tea petals, native crayfish, single estate chocolate, Japanese Quail, leaves, flowers and buds, plus a little of the unexpected from Chef`s own garden.
For those with a sweet tooth the Heilala vanilla brûlée with honey comb, violet, rhubarb and fennel is just one of the tempting treats on the dessert menu.
Thornley`s cuisine causes you to reassess the functions of ingredients, textures and flavour combinations. In true Thornley style each dish is a sight to behold combining the perfectly simple with the simply extraordinary such as Wild Red deer with chocolate Banyuls vinegar, raspberries, beetroot rocks and Long Keeper Onions.
While Kermadec`s Seafood Brasserie will continue its tradition of serving the very best seafood dishes in the country and taking its local catch from the markets, Kermadec Restaurant provides diners an opportunity to experience new innovative tastes and stellar service while enjoying the unparalleled views of the Auckland Harbour.
The Kermadec Restaurant is open for dinner Tuesday – Saturday from 6pm.
To find out more and make a reservation go to Kermadec