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Part three of our Zealandia food series is a cheese-inspired offering by award-winning chef Pierre-Alain Fenoux. Drawing on his time working in Michelin-starred kitchens in France, and a deep affinity for cheese, this multi-space food experience moves through the venue — from arrival snacks and paired cocktails to fondue stations, and finally to the ‘chalet’ for savoury delicacies and desserts.Featuring live alpine music, composed, arranged and performed by Trio Firefly: Justin Firefly Clarke (guitar), Jake Baxendale (reeds), Michael Costeloe (accordion, trumpet).
MENU
SNACKS
Exhibition Space
Station 1:
Smoked Whitestone Brie cheese Gougeres
Cocktail: Cacio e Pepe Infused Cognac and Orange cocktail
Station 2:
Quiche Lorraine with Gruyere Cheese Foam
Cocktail: Blue Cheese and Honey Martini
Station 3: Tartiflette Spring Roll
Cocktail: Smoked Cheddar and Whisky Hard Shake
FONDUE STATIONS
Pātēka room
Classique Blend Fondue: Comte cheese, Swiss Emmental, Gruyere Cheese
Bread, vegetable, grapes
MAIN COURSE
Rātā Cafe (the chalet)
Conscious Valley Confit Lamb Shoulder with Sheep Milk Crust, Smoked Beetroot Salad with
Citrus and Puffed Grains, lamb jus
Homemade Sourdough Bread and Jano’s Cultured Butter with Toasted Yeast
DESSERT
Rātā Cafe (the chalet)
Goat Cheese mousse, Lemon Curd, Basil Jelly, Olive oil Friand (as a layered cake)
Salted Goat Milk Ice cream.
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Menu may change due to availability of ingredients. Vegetarian and GF options available.
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Event Venue
Zealandia Te Māra a Tāne Ecosanctuary, End of Waiapu Road,Wellington, New Zealand
Tickets
Concerts, fests, parties, meetups - all the happenings, one place.
