Bon Appétit part two

After the overwhelming success of our first French collaboration dining experience in May, with chef Sam Campbell and baker Jordan Rondel (aka The Caker) we have decided to bring you a second one to celebrate the impending Bastille Day!

The 6 course menu remains simple and classic, but with a modern influence making it fresh and seasonal.

The menu is as follows: 
Baguette with chickpea & carrot salad, celeriac remoulade & crispy ox tongue, pork rabbit & prune rilletes, salmon tartare with classic accompaniments.

Boudin noir with smoked beetroot & du puy lentil, hazelnut apple vinaigrette.

French onion leek and shallot soup, gruyere crouton & crispy sage.

Mon poulet roti, whipped herb butter, Dijon mustard, cauliflower gratin, crispy potatoes, lemony spinach.

Roquefort & bush honeycomb, warm baguette.

The Caker plate: tarte au citron, petit fours.

We have an outstanding wine list, which can be purchased by the glass or bottle on the night.

The menu is subject to change due to seasonal availability and the chef's creative interpretation!

We sold out quickly last time. So get in early to get your tickets ! 

http://www.eventfinder.co.nz/2013/bon-appetit-part-ii/auckland/sandringham

See you then.