© 2019. Made By Monsters.

Kitchen takeoveR

Vietnam

On a balmy Sunday evening at the end of February 2018, 24 strangers gathered for an intimate evening together for the first Kitchen Takeover. Diners were treated to a 10 course rickshaw ride of flavours served under the stars at Spongedrop Cakery in Mount Maunganui. Collaborations with On My Hand’s for styling and Spongedrop for the final dessert course added the finishing touches to our taste adventure.

 

What was on the menu?

To start

Cocktails and Canapés

Duck Bahn Mi

Confit duck - duck mousse - pickled watermelon skin

Makrut Mary shooter with oyster shooter

Lime kaffir infused vodka - Te Komua Bay oysters - Vietnamese dressing

2nd

Summer Rolls - Goi Cuon

Green Tea Home Smoked Chicken - avocado - glass noodles - crispy chicken skin

 

3rd

Squid Salad - Goi Muc

BBQ squid - roasted rice - homemade black sesame prawn crackers

4th

Millionaires Pho - Pho Nam

Smoked shitake mushrooms - garnishes - kick ass chilli paste

5th

Turmeric Crusted Fish - Cha Cha

Tarakihi - dill - shiso peanut salad - pineapple nuom cham

6th

Watermelon Refresher

Watermelon and Vietnamese mint granita

7th

Coconut panna cotta

Mango saffron coulis - five spice crumb - black sesame brittle 

8th

Vietnamese coffee macaroons & lemongrass tea

Yellow for good fortune!

What did the diners think? 

" This was the most amazing experience. The food was sooooo good I cannot even begin to describe in words as well as the flavours and the presentation. Sign me up for the next one!"

Kim Raubenheimer

"Kitchen Takeover made me feel like I was living in Melbourne, or Wellington or even New York. Like a glorious local secret, with the added advantage of getting to meet lovely, like-minded folks."

Rosie Dawson Hewes

"This was an incredible taste sensation, perfect food, perfect setting and perfect company.  I can't wait for the next one! Somehow i think it's going to be tough to get a seat next time around."

Kirstin Mead

Wish you'd had a bite?

Kitchen Takeover, Let It Snow edition, upends yuletide with a December pop-up degustation feast of next-level foodie festivity. Wrapped up by international chef Shane Yardley, every course will be a heavenly reinvention of traditional Chrissy fare with a plant based option for all you foodies who opt for plants over flesh.  Join us at location as secret as Santa’s Grotto for Kitchen Takeover, the Christmas Edition on 6-21 December.