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E: info@wakelinhouse.co.nz P: +64 (6) 304 8869 A: 123 Main Street, Greytown Open: Thu - Mon from 5:30pm Closed: Tue & Wed |
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Past Events New Year's Eve 2011Saturday 31st December 7:00pm, Cost $100 per head Amuse bouche Yellow Brick Road fish ceviche, coriander & lime Roast quail, confit leg, celeriac remoulade, asparagus salad, truffle dressing Seared scallops, Wakelin House prosciutto amatriciana Pan-fried wild venison, smoked beetroot, cherry jus, mixed beans, pots Pre-dessert Elderflower jelly, summer berries, hay ice cream  The Great British Pudding ClubMains Home-made truffle sausages, creamy mash, onion gravy or Chicken tikka masala, pilau rice, raita & poppadom The main event! Sherry Trifle Wally Lad Feel like royalty with this sweet signature dish from the Connaught Hotel's pastry chef. The Mayfair hotel was often frequented by royal guests and was where our chef spent 5 and a half years learning his trade... Anthony did his apprenticeship after Wally Lad had left but had the honour of working under the 'Power twins'..."hot tray on the rack!" Gypsy Tart Our chef being a Man of Kent, no menu could be complete without this Kentish tradition. Said to have originated during the early part of the 20th century when a lady regularly saw undernourished gypsy children playing in the fields next to her house. One day she decided to feed them but had nothing more than a pie crust, evaporated milk and brown sugar. Can be found in Kentish bakeries and of course, a regular on school dinner menus during the 1960s, 70s and 80s. Paddington Bear Bread & Butter Pudding Paddington's famous love of marmalade gets mixed with an old English favourite, warm, rich bread & butter pudding. Low fat version apart from the butter, cream, eggs and bread. Ooh, and don't forget the sugar! Arctic Roll We had the big chill in August, revisit it with a British childhood classic, homemade light sponge lined with raspberry jam, wrapped around delicious vanilla icecream. Birdseye churned out 250 miles of it in the the late 90s, try Anthony's homemade version of it here. (Mum used to serve it with tinned fruit but we don't want to spoil you.) Wine-matched Degustation Night, Friday 10th June 2011, Jackson Estate On arrival Jackson Estate "The Stich" Sauvignon Blanc 2010 Beetroot & goat's cheese salad, micro cress Jackson Estate "Grey Ghost" Sauvignon Blanc 2010 Roast quail, Kingsmeade parmesan polenta, chestnuts, Brussels & bacon, Perigueux sauce Jackson Estate "Vintage Widow Pinot Noir" 2009 Taste of the sea: Manuka salmon, Featherston wasabi leaf pesto, seared scallop with rock chive butter, shot of prawn & homegrown lemon grass bouillabaisse Jackson Estate "Shelter Belt" Chardonnay 2010 Duo of hare & venison, grand veneur and poivrade sauces, spatzele Jackson Estate "Gum Emperor" Pinot Noir 2008 Assiette of desserts: Chocolate & Earl Grey brulee, apple tarte tatin, vanilla pannacotta, chocolate chip ice cream Jackson Estate Botrytis Riesling 1991 New Year's Eve Dinner Friday 31st December 2010 Gazpacho Sesame seared tuna, smoked beetroot, avocado, chilli & coriander salsa Confit duck and foie gras terrine, poached apricots & late harvest riesling jelly Crayfish & tiger prawn salad, orange & chilli dressing Raspberry jelly & champagne foam Cinnamon panna cotta, cherries, red wine reduction mini strawberry & basil trifle, chocolate & orange pudding, coconut snow Chocolate & kaffir lime truffles, Turkish delight Chef's Challenge Martin Bosley & Anthony North 11th November 2010 Yellow pepper gazpacho, confit garlic, mini foccaccia Roast Bone Marrow on Toast, Cauliflower, Avocado Pudding, Hazelnuts Taste of the sea: prawn bouillabaisse, scallop & ginger ceviche, lemongrass scented escabeche, fish of the day a ma facon 65/65 Egg Yolk, Radish, Nuts, Scampi Tail, Fennel Emulsion, Charred Cucumber, Freeze-Dried Asparagus, Buffalo Mozzarella, Truffle Pan-fried venison loin, manuka smoked mash, wild garlic pesto, chilli beetroot, watercress, red wine reduction Grilled Fish, Spanner Crab Risotto, Hot Coconut, Shellfish XO Sauce, Lemon Fragrance, Flowering Greens Duo of jellies: elderflower jelly & strawberry jelly, champagne foam, lemon verbena syrup, bale of hay icecream Yoghurt - White Chocolate Panna Cotta, Roasted Strawberries, Broken Meringue, Lemon Peel Puree, Grated Almonds, Basil Gelee Degustation Dinner 11th December 2010 Amuse bouche Pan-fried quail, roast chestnuts, apricot salad, cabernet sauvignon dressing Seared tuna, soy jelly, red pepper & shichimi mayo, sesame pickled cucumber, micro-cress Canterbury duck & watermelon salad, pomegranate jewels Pineapple sorbet Strawberry & basil trifle Degustation Dinner 26th August 2010 Arrival With Escarpment Riesling 2007 Terrine of Wild Rabbit & Stoney Creek Free Range Pork, Parsnip & Vanilla Puree, Truffled Puy Lentils, Foraged Water Celery & Juno Olive Oil With Escarpment Pinot Blanc 2009 Orange Scented Bouillabaisse with Tiger Prawn, Scallop & Monkfish With Escarpment Chardonnay 2008 Pan Fried Loin of Wild Venison, Chilli & Beetroot Puree, Smoked Manuka Croquette, Watercress & Roasted Chestnuts With Escarpment Pinot Noir 2002 Coconut Panna Cotta, Ginger & Kaffir Lime Infused Pineapple & Lemon Grass Foam With Escarpment Hinemoa Riesling 2009 |