Rendezvous of­fers food like you’ve never tasted be­fore

The Tribune (NZ) - - RENDEZVOUS -

If you want to taste chicken and ba­con chow­der, cit­rus cured salmon or pro­sciutto rolled Angus fil­let of beef like you’ve never ex­pe­ri­enced be­fore, then Rendezvous is giv­ing you that op­por­tu­nity.

Rendezvous, un­der its re­cently ap­pointed ex­ec­u­tive chef Mark Har­man has just re­leased its ex­cit­ing new din­ner menu.

Re­sult­ing from his com­pre­hen­sive ex­pe­ri­ence as chef and ex­ec­u­tive chef at sev­eral of Auck­land’s top restau­rants and in Aus­tralia and the Caribbean, Mark has made the menu more con­tem­po­rary and im­proved it to a na­tional stand­ing, both in terms of qual­ity and choice.

‘‘The new menu is one of the first steps to en­hanc­ing Rendezvous’ rep­u­ta­tion as an out­stand­ing restau­rant,’’ Mark says.

‘‘I’ve fo­cused the menu on qual­ity rather than quan­tity.’’

The new menu also re­flects the chang­ing sea­sons. With win­ter ap­proach­ing Mark is pro­fil­ing dishes that are ideal for the cold months ahead.

The menu (pictured on pre­vi­ous page) has three choices for starters – soup of the day, gar­lic and herb cia­batta and freshly baked baguette. The soup of the day will change ev­ery few days and in­clude Mark’s unique twist on such favourites as seafood chow­der, mine­strone, cau­li­flower and chorizo and chicken and ba­con chow­der.

His de­lec­ta­ble en­trees in­clude seared scal­lops, slow cooked beef short rib, cit­rus cured salmon, baby beet­root and goat’s cheese and tem­pura nori rolled prawn.

For ex­am­ple his slow cooked beef short rib is ac­com­pa­nied by kumara puree, shi­take mush­rooms and egg­plant salad. His cit­rus cured salmon is served with horse­rad­ish cre`me, cit­rus salsa and wa­ter­cress.

‘‘This is my style of cui­sine and food I love and th­ese recipes have been win­ners in other restau­rants both in New Zealand and over­seas,’’ Mark says.

‘‘With th­ese en­trees, I’m of­fer­ing a se­lec­tion of cold and hot to pro­vide the va­ri­ety.’’

Mark has im­bued his de­li­cious mains with his own ex­otic tastes and every­thing he’s learned from top ex­ec­u­tive chefs he’s worked with.

The menu high­lights pro­sciutto rolled Angus Fil­let of Beef, lamb rump, free range chicken breast, fresh mar­ket fish and wild mush­room risotto.

As ex­am­ples the Angus fil­let beef is ac­com­pa­nied by soft parme­san po­lenta, sweet roast pep­pers, smoked pa­prika but­ter and crispy capers while the lamb rump is served with herb gnocchi, zuc­chini, vine toma­toes and minted pea crush.

‘‘Lamb rump is one of my favourites. I’ve cooked it in four dif­fer­ent top-class restau­rants in New Zealand and it’s al­ways been well re­ceived,’’ Mark says.

The Angus fil­let beef is be­ing show­cased in the Manawatu beef dish of the year awards that are cur­rently held in April and May. Cus­tomers choos­ing this dish have the op­por­tu­nity to as­sess it and their eval­u­a­tion will be sent to the NZ Beef and Lamb As­so­ci­a­tion.

Each of the mains is self-suf­fi­cient. They are served with a green veg­etable and a starch such as potato, po­lenta and cous­cous, how­ever, ad­di­tional sides of veg­eta­bles or sal­ads are avail­able on re­quest.

Mark has also in­tro­duced a daily spe­cials board to en­tice the ap­petite. Scrump­tious ex­am­ples are bluff oys­ters, whole cray­fish and ex­otic game such as veni­son, duck or os­trich.

He also rec­om­mends an ap­pro­pri­ate wine to ac­com­pany each dish.

‘‘With my new menu I want to trans­form Rendezvous into a din­ing des­ti­na­tion where peo­ple can en­joy fine food and have a last­ing ex­pe­ri­ence of din­ing out,’’ he says.

Since it was in­tro­duced a fort­night ago, Mark has re­ceived very pos­i­tive feed­back. One diner left say­ing he’d never had a bet­ter meal in his life.

‘‘With word of mouth such as this I’m hop­ing it will at­tract even more din­ers to Rendezvous.’’

Now the new menu is in­stalled for the next few months, Mark will fo­cus on desserts for lunch and din­ner and then pro­vide new choices for the lunch menu. He will add his clas­sic touch to some long stand­ing favourites while adding tasty new dishes he’s cooked around the world.

Baby beet­root and goat’s cheese en­tree with or­ange, can­died pecan and rasp­berry bal­samic.

Cit­rus cured salmon en­tree with cit­rus salsa and horse­rad­ish creme fraiche and wa­ter­cress.

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