© 2019. Made By Monsters.

What was on the menu?

Gifts from the chef

~ Record-breaking smoked marlin pate on wild fennel seed cracker
~ Tauranga moana tuatua fritters with green tabasco mayonnaise
~ Spearfished Mayor Island porae coconut ceviche
~ Quail eggs dusted with foraged nasturtium salt

From the field

Homemade corn & plain sourdough breads served with whipped manuka smoked butter

 

From the SEA

Tauranga Moana line-caught kahawai with escabeche marinade, wild stream watercress, beetroot, horseradish and buttermilk

Wine match: Blank Canvas Sauvignon Blanc 2018From the forest

From the FOREST

 

Wild venison loin rubbed with horopito, juniper and orange, roasted, pureed and pickled pumpkin, Julia’s foraged dukkah, wild woodear mushroom and burnt onion ash, and nightshade berries

 

Wine match: Blank Canvas Syrah 2015

From the hedgerow

Chickweed, amaranth, speedwell, borage and purslane community garden ‘weeds’ with green apple frost

From the orchard

Foraged kawakawa ice-cream with roasted white chocolate mousse, backyard caramelized feijoas and passion fruit

 

Wine match: Blank Canvas Meta Riesling 2018 From the ocean

What did the diners think? 

"The food was amazing! Combinations I’d never had that tasted so divine - and cooked with local foraged ingredients. The tastes were so balanced, vibrant and euphoric - it was some of the best food I’ve ever had. All in all 5 Stars easy and I’m booking in early so we make sure we do t miss out on the next one. Great fun, great night, amazing food in an incredible experience.

Karl Stevenson

OH MY GOSH, it was wonderful. I've never had nitro-gas bubble out of my mouth after eating a dessert, made from apples and garden weeds, until this night! It was absolutely wowing! Please don't sign up for the newsletter, and don't go on the waiting list for the next pop up, because the less of you sign up, the more chance I have of getting in next time too!

Natasha Lucas

"Best meal I've had in the Mount. Absolutely loved the whole experience - brilliant food, hospitality, styling, company. Stacey, you should be really proud for organising such a cool event. SO good, I could not fault it! Can't wait for the next one."

Tinisha Kemp

Kitchen takeoveR

HUNTER GATHERER

‘He was a brave man that first ate an oyster.'

 

For 90 percent of human history, hunter gatherers roamed the earth. Collecting native plants, pursuing wild animals and unlocking the power of fire, their lives were defined by an endless hunt for sustenance.

 

Kitchen Takeover, Hunter Gather took diners on a journey of 1.6 million years, harnessing the taste buds of our ancestors.

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 from 6-21  December.