In September 2019, Kitchen Takeover, best restaurant from Mount Maunganui tackled a plant-based theme to showcase the power of plants. Guest hikes the herbivorian highway to discover how a lowly turnip could top a T-bone. International chef Shane Yardley was pushed to his limits to deliver a six course menu that revealed the hidden depths of plants. We crept up the path, peeked behind the door and explored the hidden corners of the world’s secret garden, with a fine-dining, taste-tangling trip of a lifetime.
WHAT WAS ON THE MENU?
Antipasto
Salt-baked baby potato, smoky ketchup and vegan aioli
Spiced potato, chickpea mousse and tamarind chutney
Pulled jackfruit toastadas with roasted & pickled watermelon
Black bean butter with dehydrated black olive and hand-made kumara sourdough
Wine Match: Veuve Laperrière Blanc de Blancs
Primo
Beetroot ravioli stuffed with broccoli & almonds, nettle pesto and crispy kale
Wine Match: Valli Pinot Gris, Central Otago
Secondo
Smoked miso tofu wrapped in collard greens with slow roasted butternut, roasted cauliflower & cashew puree, mushrooms and crispy chickpeas
Wine Match: Lime Rock Gruner Veltliner
Dolce
Coconut yogurt rock with kaffir lime, candied fennel and fennel pollen
Spit-roasted drunken pineapple with coconut sorbet, caramelised coconut cream and pineapple sage meringue
Wine Match: Pietra Organic Primitivo Puglia