Blog

Have Your Say

Corporate event at Mount Soho, ArrowtownSat, 15 September 2012

  • Corporate event at Mount Soho, Arrowtown - Salmon, Wasabi, Licorice, Avocado, Pernod + Cucumber

    Salmon, Wasabi, Licorice, Avocado, Pernod + Cucumber  

  • Corporate event at Mount Soho, Arrowtown

     

  • Corporate event at Mount Soho, Arrowtown - Venison, Cauliflower, Beetroot, Pinot Noir + Micros

    Venison, Cauliflower, Beetroot, Pinot Noir + Micros  

  • Corporate event at Mount Soho, Arrowtown - Tash w alternate entrees

    Tash w alternate entrees  

  • Corporate event at Mount Soho, Arrowtown - Petit fours to finish

    Petit fours to finish  

Septembers proved to be a busy month for events and with the recent huge snowfall its been a great time to visit Queenstown, blossoms are already coming out and this is when Central Otago looks its best!

Heres some shots from a recent event at Mount Soho for a group of 140+ served as alternate drop.

John.

Degustation Dinner w Tobie PuttockTue, 4 September 2012

  • Degustation Dinner w Tobie Puttock - Tobie making his Ravioli di Sole

    Tobie making his Ravioli di Sole  

  • Degustation Dinner w Tobie Puttock - Fresh pasta w truffles, ricotta, egg yolk, served with buerre noisette + micros

    Fresh pasta w truffles, ricotta, egg yolk, served with buerre noisette + micros  

  • Degustation Dinner w Tobie Puttock - Artisans latest creation: Textures of Vegetables

    Artisans latest creation: Textures of Vegetables  

  • Degustation Dinner w Tobie Puttock

     

  • Degustation Dinner w Tobie Puttock - Making every dish perfect!

    Making every dish perfect!  

A few weeks back an event company approached us with an exciting oppurtunity to design a degustation dinner for over 140 with a brief of matching flavours of their product with our menu and having Tobie Puttock from Australia hosting the evening, introducing our dishes and also adding one of his dishes to the menu and demonstrating his dish on stage, Miss New Zealand took care of the vocals for the night, so with a theme of 'expensive holiday' we went to work!

Following the canape brief of 'switch' the evening started with a twist on every canape transforming food into another texture or form.

All up this has been one of the most exciting and experimental evenings for us giving the kitchen team free roam to come up with new concepts and delivering these to relatively large numbers which on its own is always challenging. 

John.