Simon Gault
Simon has proved himself to be an innovator and leader with over two decades driving the country’s most successful restaurants. He has a boundless enthusiasm and a desire to get more people back into the kitchen.
CIGAR BLEU
A mouth-watering appetiser, this crispy Cantarelli 36-month Parmigiano-Reggiano tuile is rolled into a cigar, filled with whipped Gorgonzola dolce mousse, brushed with whisky-infused Mānuka Honey and topped with Prelibato white balsamic caviar.
Porcini Risotto with Truffle & Lamb
A heart-warming winter dish about balance. Earthiness, richness and just enough sweetness to pull everything together perfectly on the plate, including Périgord truffle from Paengaroa.
BALSAMIC APPLE CRUMBLE GELATO
A simply stunning dessert which feels nostalgic but, with the addition of the luxurious whisky-infused Mānuka Honey, becomes a delicious creation that feels more grown-up and sophisticated.
