For this one special night, we invite you to join us to celebrate the incredible bounty Australasia presents us with at one of Auckland’s most iconic waterfront restaurants – Euro. Our creators and hosts for the evening are Ben Devlin direct from The Sydney Morning Herald Good Food Guide’s Regional Restaurant of the Year 2017 and Euro’s Executive Chef Gareth Stewart. Paper Daisy hails from Cabarita Beach, Queensland and Australian coastal cooking is how Ben describes his style, with a penchant for foraging and seasonal produce. This skill has been honed during Ben’s years working under René Redzepi at Copenhagen’s famed Noma restaurant. And what better kitchen fellow to help source local and wild produce than Gareth Stewart whose executive chef role at Nourish Group has him sourcing ingredients for no fewer than 11 busy kitchens up and down the country. 

Expect a night full of wild ingredients with some of Ben’s favourite accompaniments like Lilly Pilly, Lemon Aspen and Cumin Eucalyptus with wines to match. The hunting trip is planned, the preserving jars sealed, and the chefs promise a veritable feast of wild and wonderful cuisine with a huge nod to where we live in the world and what wonderful food we have to offer.

Ticket includes a drink on arrival with canapés and 5 courses with matching wines.

A Taste of Paper Daisy is part of Restaurant Month in the Heart of the City 2017 and presented by VIVA.

---

Menu:

SNACKS - Fried Baby Leek, Oyster Cream, Sea Lettuce / Paua Toast, Buttermilk, Finger Lime, New South Wales Truffle / Fish Roe Finger Bun, Crème Fraîche, Horseradish, Davidson’s Plum / Roasted Kelp Sourdough, Smoked Macadamia, Wattleseed Butter

COURSE 1 - sharing style - Scorched Venison, Horopito Leaf, Lilly Pilly, Wild Greens / Ricotta, Raw & Preserved Vegetables

COURSE 2 - Tuatua, Macadamia Milk, NZ Spinach, Lemon Myrtle Oil

COURSE 3 - Poached Squid, Grilled Piko Piko, Koreao Shoots, Salted Shiitake, Smoked Beef Fat, Anchovy Dressing

COURSE 4 - sharing style - Harakeke Wrapped Hapuka, Sea Lettuce, Clam Sauce, Sugar Loaf Cabbage, Fried Onion / Manuka Smoked Lamb rib, Bee Pollen, Wild Fennel & Thyme, Mustard Sprouts / Vegetables & Salad from the Farm

COURSE 5 - Strawberry Gum Meringue, Milk Ice Cream, Lemongrass Ants, Fennel Honeycomb

PETITS FOURS - Kumara & Beef Fat Caramels / Roasted Karengo Liquorice

Special thanks to our partners: Negociants NZ, Vintners and S.Pellegrino & Acqua Panna.
Please note that the menu may change due to produce availability.

---

IMPORTANT – If any in your group have any special dietary requirements, please let us know BEFORE the event. Although the menu does involve large quantities of seafood, nuts and seeds which cannot be substituted. 

This event is communal dining. Please note that you may be sitting at a table with other diners. If you wish to sit with other guests not included in your purchase, please contact us BEFORE the event.

For any queries, contact Lise on lise@lemongrassproductions.co.nz