Have you ever had a meal and afterwards thought to yourself that it would take a lot for another meal to live up to it? I did.
As soon as I turned up I was handed my first drink for the evening, the most delicious gin and tonic I’ve had (the gin had been infused with cinnamon, orange and lemon rind and rosemary). Sitting down I found myself reintroduce to Dani, who I’d meet at #Brunchclub, and introduced to Emma, Kahurangi, Mariee. Soon after the rest of the group, Blair, Tallulah, and Rachel arrived.
After talking business (read: blogging) and getting introduced to our hosts for the evening, we were invited to our table, where we each had our own personalised menu. It was great to see that each individual dietary requirement was able to be met, from gluten free to vegan and my own vegetarian menu.
Before our first course we were treated to an Amuse Bouche. I received seared tofu with blood orange on a chicory leaf. Looking suspiciously like lettuce, I expected to leave at least the chicory leaf on my plate. But woe and behold, the whole mouthful was gone almost as soon as it arrived (after photos of course)
The first plate was avocado tartare, cornichon, roasted saganaki, beetroot chips, coriander juice paired with an Ata Rangi Dry Riesling. After having declared my love for avocado just earlier that day I was delight with this course and I think it might have even been my favourite of all three.
It wasn’t long before the second plate was brought out to the table, this time sweetcorn, couergttte, kumara fritters with chili jam and sour cream paired with a Craighall Chardonnay . My favourite of all the wines we had all night. This course was really when you begun to see the thought they put into creating different plates that everyone could enjoy.
Our third and final plate was four cheese gnocchi, crisp leeks, green olive and fresh tomato tapenade, olive crumb paired with either a Ata Rangi Pinot Noir or Syrah. I often find with four cheese gnocchi, the taste of cheese to overpower the dish greatly but this was the perfect mix and even though I was becoming very full at the point, I managed to finish the plate full.
It’s important to note that Chameleon want to move away from the notion of appetizers and mains and instead offer plates. This means that every plate you order is the same size and the same price (except for sides) and you could have as many or as few as you would like.
Our last plate was of course a sweet one and we were treated to a dessert of pina colada coconut yoghurt mousse, rum pineapple and coconut sponge. What a perfect way to end the evening.. Or so i thought.
Cue the petit fours and coffee. The only bad thing was I had to share!
And so ended one of the most amazing meals I had thanks to Chef de Cuisine Paul Limacher and to Wine Maker Ata Rangi for supplying the wine matches on the night. The service was great and the food even better.