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.

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Nasturtiums filled w mushroom crumb, fermented kohlrabi & old wine reduction

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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