Muse On Allen [Wellington]

‘Wellington on a Plate’ kicked off with the Producer Awards ceremony dinner held at Muse On Allen.  The head chef specially devised a menu for the evening consisting some ingredients of producers present at the dinner.  Free flowing Tuatara beer and Gladstone Vineyard wine throughout the night.
IMG_4450 IMG_4448Starter: Clareville Bakery rosemary and potato bread, home-made fennel butter:
IMG_4458Entrée: Big Bad Wolf Charcutiere crumbed pig terrine, parsnips, watercress. Te Horo foods blackberry jam jus:
IMG_4419Main: Pirinoa Station lamb leg, capsicum ragout, garlic puree, truffled butter, Kingsmeade pecorino, beef fat potatoes:
IMG_4437 IMG_4445Trou normand: Kingsmeade sunset blue, pear & vanilla gel, Clareville Bakery lavosh:
IMG_4462Dessert: Carrello del Gelato ricotta gelato, burnt butter crumbs, passion fruit gel, caramelized meringue, mandarin sorbet:
IMG_4473The final course was “Trio of Mandarin”, which won 2014 Best Visa WOAP Dish.

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