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Demuths Taster Menu

Eade's Winter Beets with Horseradish Granita, Beetroot Puree, Grapefruit Reduction, Betroot Crisps and Herbs

Richard Buckley, our very talented head chef at Demuths Restaurant, served his first taster menu at the restaurant on 14 March. His dishes were amazing - beautiful works of art that tasted as delicious as they looked. For example, above are Richard's Winter Beets with Horseradish Granita, Beetroot Puree, Grapefruit Reduction, Betroot Crisps and Herbs. And here's his King Edward Ballotine with Sunchokes, Garlic & Almond Sauce, Pickled Cabbage, Pickled Onions and Potato Crisp:

King Edward Ballotine with Sunchokes, Garlic & Almond Sauce, Pickled Cabbage, Pickled Onions and Potato Crisp

Richard put weeks of thought into creating these dishes. Here's a few words from him on the ideas behind his menu:

Our food is led by the seasons and the availability of ingredients from the fields that surround us. As time has gone on our approach has become ever more refined and our attitude toward the ingredients ever more respectful. Now every dish on our menu is an attempt to draw out and emphasis what is most beautiful about the incredible produce that comes from our corner of the country. The taster menu is a logical next step for us. It offers the customer the opportunity to experience not just one or two of the fantastic star ingredients but instead to take a journey through the landscape and the flavours of each season. There is nothing precious or pretentious about this menu it is simply a better way to present the food which we prepare.

Below is the full menu. You can find more photos of the food and preparation on Flickr.

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Demuths Taster Menu 14 March 2012

NZ Sauvignon Blanc

Asparagus with Mint Sauce and Homewood's Ewes Cheese Mousse

Eade's Winter Beets with Horseradish Granita, Beetroot Puree, Grapefruit Reduction, Betroot Crisps and Herbs Gin and G&L Presse

Pumpkin soup with Pumpkin Fondant, Pumpkin Seed Crisp and Apple Jelly

Buttermilk Poached Cauliflower with Pickled Mustard Seeds, Burnt chicory, Sultanas and Crispy Cabbage NZ Pinot Noir

King Edward Ballotine with Sunchokes, Garlic & Almond Sauce, Pickled Cabbage, Pickled Onions and Potato Crisp

Applewood Smoked Somerset Cheddar Souffle with Red Wine Poached Figs

Lemon and Poppy Seed Sponge with Lemon curd, Lemon Mascarpone and Candied Pistachios Shot of NZ Riesling

Lightly Spiced Chocolate Ganache with Chocolate Parfait, Honeycombe and Orange & Passion Fruit Gel Sobacha Tea

Pumpkin soup with Pumpkin Fondant, Pumpkin Seed Crisp and Apple Jelly

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