Gate Dinner VI Steve Carr x Forest
12 March 2020
For this dinner resident artist Steve Carr and Chef Plabita Florence of Forest come together to present a meal centered around slowing down, alchemy and subversion of the everyday.
Nasturtiums filled w mushroom crumb, fermented kohlrabi & old wine reduction
Fermented passion fruit skin & beetroot gazpacho. Chilli oil. Pickled watermelon rind. Tempura green beans. Shiso.
For this dinner resident artist Steve Carr and Chef Plabita Florence of Forest come together to present a meal centered around slowing down, alchemy and subversion of the everyday.
The McCahon House Gate programme helps build the careers of New Zealand artists. Our premium programme provides supporters with unique insights and experiences into the creative development process of artists and art making.
Menu
Pickled peach. Gin. Geranium
Watermelon. Gin. Nasturtium oil
Carrot Fanta (non-alcoholic)
Basil cracker w chilli panade & brined unripe fig
Nasturtiums filled w mushroom crumb, fermented kohlrabi & old wine reduction
Fermented passion fruit skin & beetroot gazpacho. Chilli oil. Pickled watermelon rind. Tempura green beans. Shiso.
Spring onion focaccia for the table
Moi Filigree red field blend 2017
Lettuce. Pickled potato. Smoked parsnip paste. Tomatillo salsa. Daikon slaw
NewNewNew Super Rye pale ale
Corn husk custard. Marjoram cream. Whisky caramel. Preserved apple.
Toasted corn silk tea
