Yum!!!

With beurre blanc. Heaven on a plate! It was perfectly cooked fish and perfect balance of flavours. Loved this dish!

Fish with cauliflower cream, butter-poached Parkvale mushrooms, capers, chickpeas, curry leaf and Fantail Grove hazelnuts. Delicious!

Had to show two pictures because the fish arrived wrapped in the leaf. I'm not generally a big fan of beans but this was great. The fish had a Mexican herb crust (epazote).

The amazing-ness of this dish is the sauce in that little pot. I don't know how they did it but it was unbelievably delicious! I almost wanted to drink the stuff!

With housemade XO sauce. Delicious!

This is another chef collaboration that’s part of #WOAP. Chef Edoardo Jordan from Seattle teamed up with one of my favourites Chef Rex Morgan. This first course was deeelicious!

With housemade udon, seaweed XO, baby leeks, spring onion and chilli. Delicious.

Snack #4 and this was amazing. I wish I recorded what was in it. I’ll try to email the restaurant and update this post later. 7 more courses to go!

Loved this. Would happily order again. The fish was tarakihi.

Warehou

With avocado, Apple, mint, freekah, grilled asparagus

With pickled fennel, yuzu and chilli

My first time to taste ajo blanco which is a garlic, vinegar, bread and almond sauce. Really delicious!

It’s back on the menu! Whitebait with asparagus, shoestring fries, tomatoes. Yum!

With crustacean sauce, almond, tuscan vegetable

And pickled eggplant. 29/3/2018

With saffron, fennel, celeriac, shiso. The main course as part of 3-course set menu promotion. Beautifully done.

The fish was gurnard. Nicely done.

With smoked eel pieces

Yum