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:
Aoraki Salmon & local agria potato croquettes served with crispy salmon and nori, caviar and soft herb butter sauce, Barker’s of Geraldine fruit gel and Asian inspired salad with pink ginger dressing.
