Embracing the grazing concept
The concept of a grazing table is hardly new. Roll back the clock to the 1st century AD, when the Romans were renowned for their frivolous feasting on platters piled high with liver, pheasant brain, flamingo tongue, and other exotic ingredients considered delicacies.
Medieval folk were also enthusiastic grazers, munching upon equally elaborate tables groaning with wild game, vegetables, fish, bread, and desserts.
And while few of us would probably like to try a wedge of flamingo tongue, the desire to sample lots of little things from an abundant supply remains popular.
‘‘People are drawn to the grazing table concept because it’s an incredibly easy way to cater for a large group of people, and you still get to try a bit of everything,’’ says Tim Banks, executive chef of the Portlander Bar & Grill, which recently started offering three- and four-course grazing tables in its private dining space.
The Portlander, in the Rydges Hotel in Featherston St, first hit on the idea of a grazing table when diners ordered its signature cuts such as OP ribs, custom dry-aged sirloins and Chateaubriand dishes.
Because the largest cuts of meat were used, they were usually delivered to the table sharing style.
It proved so popular the ground-floor restaurant decided to create a bespoke menu and design a table set-up built around three or four courses.
‘‘Private dining is becoming more popular and we wanted to create an experience for guests that would not only be different, but encourage interaction and have a homely vibe,’’ says Banks.
Designed to cater for a minimum of eight guests and a maximum of 26, the three-course menu begins with a selection of small plates, including crispy salt-and-pepper squid and Italian-style cured meats served with mountains of warm Aro Valley Bakery ciabatta.
The second, or main, course is where it gets serious (vegetarians may wish to stop reading): think towering platters of tender Palliser Bay Station lamb, Hereford Op rib-eye steaks, 28-day dry-aged sirloin and Wakanui fillet Chateaubriand. Hand-cut fries, honey butter carrots, and a range of salads fill in the gaps before the final grazing course, dessert.
‘‘We’ve kept it pretty simple for this course, opting for lemon tart pots, dark chocolate brownies, and a selection of New Zealand cheese.’’
Diners opting for the four-course menu also receive canapes on arrival.
Banks says the grazing table is largely possible because of last year’s renovation, which added 23 seats to the restaurant, bringing the total to 91.
The Portlander’s three-course grazing menu is from $99, while the four-course menu is from $110 (wine not included). Bookings ideally need to be made three days in advance.
Tip: If you’re doing a grazing table at home, think about creating height with props and boxes. Use a range of colours in both food and props to ensure a more visually interesting table.
Pizza, pints and pinot grigio
If you enjoy pizza, beer, or pinot grigio, get yourself to Bar Salute in Greytown where the new owners are offering any pizza, plus a tap beer, glass of cider or pinot grigio, every Wednesday for $25. Glutenfree and vegan options are also available for an additional charge.