Tonight (or rather, last night) the tasting menu was held with a few friends and family serving as guests, guinea pigs, and most importantly, critics.

The dinner consisted of 7 courses, there were a few extras planned, however these did not eventuate with 2 “staff” not showing up. Below are some pics of the first 4 dishes. I would have liked to have taken a picture of every dish however tiredness set in and cleaning took priority.

Scallops, Black Pudding, Lemon Aioli and micro mustard.

Simple, clean, pretty. (or at least prettier than this photo) great small way to start the night.

Quail, cauliflower risotto, licorice syrup, dried cauliflower garnish and radish shoots.

Less licorice will be on the plate next time but I think other than that it was almost where I would want it.

Tuna, heirloom cherry tomatoes, strawberry gel, olive paste, a delicious New Zealand olive oil on the tomatoes and some micro to break up the space. This along with the steak dish that followed it were among the clear favourites of the night. I am glad that almost every person eating commented on the combination of tuna/strawberry/olive working so well together, the use of strawberry with tuna is something that I have been doing for the last few years at home and when friends come over for dinner.

The Mediterranean themed dish was in part inspired by my wives dislike of raw/sushi themed dishes that almost every fine dining restaurant seems to offer these days. The combination of the strawberry and olives was farther influenced by Heston Blumenthal’s use of the two together in the Fat Duck Cook Book, I love both with tune so it made sense to enjoy them all on a plate simultaneously.

Chicken. Probably the least favourite dish of the night (in part due to the strength of the other plates, but also due to a lack of cohesion in the concept/execution.

Confit chicken terrine with accoutrement usually associated with curry. Compressed cucumber, coriander leaves, thickened yogurt and mint, pumpkin and peanuts. It’s funny that some people loved parts of this while others found the same components less than preferable. I know have a far clearer image of what this dish needs to perfect it. The final touch to this was a chicken consommé that was poured at the table in front of the guests.

A huge thank you to all the guests that sacrificed both their time and cash to make the night happen. Also to the guys and gals out the back who helps it all come together. For most of them it was their first experience with a tasting menu, let alone, cooking one. 105 dishes later (for just 15 guests) and the kitchen looking spotless afterwards, proves that there were some good cooperation going on.