Whole Chinook Salmon cooked in olives, garlic, chilli and Point Bush Estate Sauvignon Blanc served with crusty bread, chargrilled brocollini and new potatoes.
Price - $85.00 (serves 2-4 people)
Producers used:
High Country Salmon
Point Bush Estate Wines
Allergen details: Contains fish (salmon and anchovies) and sulphites.
A dish that utilizes traditional Japanese cooking techniques of 'zuke' (marination) and 'aburi' (searing). New Zealand salmon is marinated in a sweet soy sauce-based sauce, then lightly seared on the outside. Instead of the traditional daikon radish used for sashimi garnish, New Zealand’s staple ingredient, beetroot, is substituted. Enjoy this fusion of Japanese and New Zealand cuisine.
Mt Cook Alpine Salmon & Perilla Carpaccio with Nori emulsion, Ikura caviar, warm bonito & miso butter, and spring onion oil.
Salmon lightly cured with Perilla and salt, rolled into a terrine and sliced across the grain. Served with Ikura caviar, warm bonito and miso butter, spring onion oil.
In the Retreat kitchen, all our food is stored, prepared and cooked in an environment or on and in equipment that may not be free from the following allergens, but not limited to, and may contain all or traces of the following:
