The Sky Tower in Aukland, New Zealand is a distinctive landmark. Thanks to Nicolas who generously gave me a voucher, I ate there with 6 others at The Sugar Club on the 62nd floor. We tried many dishes from chef Peter Gordon’s degustation menu.
First there was an amuse-bouche of turmeric cured salmon over an anchovy paste with crispy lentils.
The menu is designed to go from lighter dishes to heavier so here, in the same order, are some of the outstanding dishes we ordered followed by equally good desserts.
Hiramasa kingfish with nori, cucumber, orange, chilli soy dressing, peanuts and wasabi cream
Miso eggplant with medjool dates, feta, crispy buckwheat, tahini yoghurt and mango puree
Asparagus and spiced quails eggs with shiitake, miso and almonds
Spiny crayfish and Marlborough saffron linguine with pine nuts and aged parmigiano reggiano
Creamed Pāua (the Māori name for abalone or ormer shells) with kiwi dip and frybread
Octopus with corn puree, quinoa, celery and capsicum
Tempura aubergine (eggplant) and blue pea inari with panch phoron spiced tomato pickles, rhubarb and guava
Line-caught fish with tempura oyster, mussels, cucumber and dashi
Hawkes Bay lamb rump with pecorino gnocchi, pesto, lamb floss and preserved lemon dressing
Mahy Farms beef fillet with spiced beef cheek, smoked mash and spinach
Aukland harbour sunset from the Sky Tower
Berries and meringue
Zealong Oolong panna cotta with matcha sponge, blueberries, fennel confiture and red shiso
Peanut butter parfait with miso caramel, sesame, paprika and orange
Chocolate cru virunga 70% semifreddo with spiced pineapple, mochi and tamarind caramel
michelle picker cooks 