Rendezvous offers food like you’ve never tasted before
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.