The Rees - True South

Menu | Te Mata Wine Dinner

Culinary Series | 12th September 2012

Te Mata Estate x True South Dining Room

The Seafood Sweet Shop?!
Ice cream cone filled with a pea, scallop and smoked salmon mousse, preserved lemon drizzle sauce and salmon roe ‘sprinkles’. Scallop ‘chocolate truffle’ scallop dipped in a squid ink and lemongrass jelly. Scallop roe powder, compressed pineapple with lemongrass and a coconut lime fluid gel
Te Mata Cape Crest Sauvignon Blanc 2011

Bacon And Eeeeeggs!
Slow cooked Havoc pork belly, black olive, lemon and anchovy paint, tinned peach ‘egg yolk’, celeriac egg white, crispy prosciutto and braised celery
Te Mata Zara Viognier 2010

Smoked Venison
Home smoked Southland venison, beetroot carpaccio, beetroot cubes 83 °C, beetroot puree, golden beetroot, hazelnut sable, chocolate oil, vintage feta pana cotta, horseradish powder
Te Mata Awatea cabernet/Merlot 2010

Venison Osso Bucco
Southland venison Osso bucco, parsnip mash, beetroot 83 °C, baby leeks, mushrooms, blackcurrant braising juices
Te Mata Coleraine 2007

Cheese and Biscuits
Gruff Junction goat’s cheese and apple cannelloni, apple and thyme `anna` smoked apple puree, goat’s milk ice cream, charred apple, warm Pecorino foam, shaved Pecorino, salted caramel and thyme biscuits
Te Mata Elston Chardonnay 2011