Treetops Cuisine - Long Lunch Club Menu

Game Consommé with Truffle Foam: matched with Jean Pillot Chevalier Mont 2000 Gr Cru – lovely, thick and opulent, showing very toasted oak accents along with pie tart, apple and pear character. Full-bodied with a super-silky and round mouth feel, and a wonderful finish

Crisp Seared Boston Scallop with citrus kelp and Oestra Caviar: matched with Jean Pillot Chevalier Mont 2000 Gr Cru – lovely, thick and opulent, showing very toasted oak accents along with pie tart, apple and pear character. Full-bodied with a super-silky and round mouth feel, and a wonderful finish

Karengo Cured Salmon Gravalax with White Asparagus, pungent mustard oil and kawa kawa Bearnaise: matched with Ch Laville Haut Brion 98 – Laville Haut Brion is the standout Bordeaux dry white, Vinified at La Mission Haut Brion, the complex, aromatic wine usually opens up after 5 or so years and drinks well for 20+.

Quail Ballantine with Pedro Ximinez sherry reduction and port poached baby pears: matched with Nicolas Joly Coulee De Serrant 04 – Coulee de Serrant is an appellation in the Loire valley owned by the renowned biodymanic producer Nicolas Joly. The wines are 100% Chenin Blanc and are incredibly intense, rich, complex and fascinating.

Treetops Venison Carpaccio with wasabi aioli, piko piko, sweet pinot noir jelly and beetroot horopito relish: matched with Clarendon Hills Romas Grenache 00 – Clarendon Hills produces rip roaring wines - intense and massive interpretations of superb old vines. The wine is made like all Clarendon Hills wines, with natural yeasts and minimal intervention. The resultant wine has a most exotic element to it reminiscent of Naomi Campbell in high heels wearing pink lipstick ? wow!

Fresh Water Koura Crayfish with Crayfish Cappuccino and Tomato Foam: matched with Deiss Pinot Gris SGN 00 – produced from yields of 1 ton of fruit per acre from old vines planted in limestone soils, it is a massive, amazingly rich wine with a honeyed, tangerine, cherry-like fruitiness, underlying mineral notes.

Apple Sorbet with Mint Syrup

Fallow Deer Neck Fillet on Thyme and Shallot Lentils du puy, sautéed shitake mushrooms, smoked pumpkin puree and pomegranate jus: matched with Gaja Barbaresco 98 – this is a beautiful effort displaying fleshy, oaky, deep black cherry, raspberry, tar and truffle scents with subtle new oak in the background.

Dark Vahlrona Chocolate and Brand Marnier Torte with prunes soaked in Armagnac: matched with Vin Moelleux, Marc Bredif, Vouvray, Nector 1990.

New Zealand Kaimai Cheese Selection: matched with Vin Moelleux, Marc Bredif, Vouvray, Nector 1990.

Coffee/Tea/Port

Reference to the Lunch:

"I had the great fortune of joining the Long Lunch Club, of which I am a member, for a degustation lunch at Treetops Lodge and Estate hosted by Head Chef Bruce Thomason. The amazing looking lodge and location set the tone for the day. Attention to detail in everyway! The food and wine pairings were second to none. Bruce had gone out of his way to include local produce taken from the bush and married flavours and textures that fitted beautifully with the international array of fine wines served. The presentation of each course and description of the making of each dish was awe inspiring to say the least. We had a fun filled afternoon and came away having been truly treated to an international standard of food and wine pairing that is so memorable, in a location of New Zealand that is a hidden treasure."
BRENT MARRIS I Proprietor / Winemaker I The Ned

For more information on the Long Lunch Club Menu please get in touch with us, we would love to hear from you.

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