Maddison’s Restaurant’s inaugural seasonal Paddock to Plate dinner on July 14th is set to be a very special occasion for Christchurch foodies. The seven-course dinner showcases Canterbury's best produce, as well as offering palate cleansers and wine-matching from Pegasus Bay Wines, and is set to be an outstanding showcase for both the Maddison’s team and Canterbury’s fantastic produce, with every ingredient sourced as locally as possible.A representative from Pegasus Bay Winery will talk guests through the wine and why it’s so perfectly matched with the food, and chef Simo Abbari will also elaborate on the special dishes on offer during the evening. Take a look at this menu and get excited in a mouth-watering way:On Arrival
Whole roasted shoulder of lamb, with pancakes, pickles, hoisin sauce and chilli.
Fresh Market Fish Tartar with corn curd, popped corn, miso butter, and seaweed.
Duck and Quail Pastilla with pear, orange and...
The butter-poached free-range egg sits atop the thick, lightly-caramelised slices of dry-aged sirloin, its startlingly orange yolk glistening like a rare jewel. Yielding under the knife before breaking, its molten gold contents spill over the steak and cascade down the deep crevices of tender, rare beef in a display of next-level gastro porn.
It’s a sight likely to elicit a signature gasp and saucy superlative from domestic goddess/temptress Nigella Lawson, but it has me hurriedly reaching for the chunky, hand-cut golden fries to mop up the sprawling goodness.
Ensconced in the swank surrounds of the Heritage Christchurch Hotel’s Old Government Building, the culinary maestros at Continental have breathed new life into Maddison’s Restaurant, the former breakfast-only venue now also rocking fierce lunch and dinner menus. Sustainable, locally-sourced and in-season fare is the order of the day, in alignment with the hotel chain’s Good Food Project.
Don’t let the words ‘hotel...