Full disclaimer on this one. Fiancee has recently started working at this restaurant and this was in December so we may be a bit biased however we had dinner there and I wanted to blog about it so here we go. I’d been to Paris Butter on a previous occasion, twice actually because it was so good and we had the most incredible waitress, I wish I could remember her name.
Our evening began with our waiter letting us know that we’d be on the degustation menu and offering a wine pairing. We opted for a bottle of Rose since it was a school night. The wine list is short but had a nice mix of international and New Zealand wines. Service is fast too, our bottle arrives before we can blink.
Our meal begins with the snacks from the kitchen.
We have the following:
Strawberries and cream – frozen gazpacho, coconut & strawberries – this was nice and refreshing, I think it would work well as a palate cleanser also.
Potato and truffle veloute egg cocotte – delicious and reminded me of the potato cream at Piazza Duomo!
Sashimi tarakihi & salmon “escargot “ – delightful, probably my favourite course. The melted butter on top was sensational.
Sourdough/truffle butter/parfait – The sourdough was warm, yes! Butter yum and the parfait OK.
Brie custard gouges – fantastic! The filling is just want I wanted. Reminded me of the profiteroles I have with my family while on the boat in summer.
Nz snowball – smoked venison, charcoal eggplant and beetroot – Fiancee’s favourite, the presentation is fantastic with the smoke coming out of the “snowball”
After some delicious snacks, we move on to our first official course Cured South Island salmon, coconut & Yuzu – I love salmon.
Soy poached avocado, poached tarakihi, corn stock and peas – not being a fan of avocado I was surprised at how much I enjoyed this dish. A very clever take.
Lump rump and braised shoulder, celeriac, smoked potato and summer veg – a great kiwi dish with the French influence.
Creme caramel, salted herb jelly, verbena sorbet & rhubarb – I’ll be honest I wasn’t a huge fan of this. I’m not big on eggy desserts as we learnt at Don Julio.
Chocolate petit pot – fantastic way to end a fantastic dinner.
Overall even with my bias, I’m still a huge fan of what Nick and the team at Paris Butter are doing. It’s a Kiwi take on food with a French influence. There wasn’t a course I didn’t like and I was intrigued by the flavours and creativity that went into them. Would I go back? Of course, I’m excited to see what they’re going to do this year with a new team and a fresh focus.