Eating doesn’t only engage the tastebuds – it stimulates every one of our senses.
Our head chef James understands that we before anything else, we first eat with our eyes, which partly inspired the Beetroot Three Ways. The other part was clearly the somewhat overlooked diversity of the common beet.
One of the prettiest dishes on the menu, the beetroot comes manuka smoked, pureed into curd, and the baby-beets, candied and sliced. We add our homemade coconut feta and hand whipped goats cheese for depth and culture, edamame for grassy freshness, and garnish with the subtle spice of radish and crunch of roast hazelnuts. Seems this dish isn’t just a pretty plate.