Venison loin : Peppered venison loin, mushroom puree, baby turnips, roasted beetroot,freeze dried plum and juniper salt, dried fig crumb
Raukumara wild venison is an extraordinary product. The best in New Zealand without question. The loin is coated in mild crushed black pepper, seared and roasted to medium rare. Portobello mushrooms are roasted with herbs and pureed til silky, baby turnips and roasted beetroot work in beautifully and the tart highlights of the freeze dried plum and juniper salt balance the sweet notes of the dried fig crumb. Another dish that demands a prized pinot noir.