I had an exquisite evening out with friends at Saffron restaurant in Arrowtown. I had heard that this was a good restaurant and my expectations were exceeded.
The restaurant prides itself on South Island food done well and it achieves this in a restaurant that has a nice warmly feel that feels a little bit like a modern version of a farm cottage.
Two of us started with a Spicy Lentil, Tomato & Coconut Soup with chargrilled Flatbread & Yoghurt Riata and the other with the Confit of Canterbury Duck Leg on Maple & Date mash, with slow cooked Rhubarb. The soup had the consistency of a tomato soup and a light flavour of star anise. It was very nice. The duck was apparently beautifully cooked and falling off the bone. Both dishes were beautifully presented.
For my main I had the Cassoulet which consisted of a variety of Meats slowly cooked with Tomato & Haricot Beans. This had a light paprika flavour and very comparable with the first Cassoulet I ever had in Carcassonne in the south of France. The others had lamb and bendigo rabbit, both of which were thoroughly enjoyed.
For dessert I had to give the strange sounding Tagine of caramelised Apple & Figs with Truffle Ice Cream & Rose petal Cous Cous a go and wow, this was a great dish. The truffle ice cream was magnificent and a nice balance of sweet and savoury. The rose petal in the cous cous was very delicate and complemented the dish nicely, and the apples & figs were nicely caramelised without being too sweet. This was accompanied by a very light pastry.
We would all very happily return.
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