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2025-01-25
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Feuille recently has a promotion where every Monday to Wednesday for 3 weeks, they will serve their Taste of NZ hospitality menu which offers a signficant discount. I decided to try it as I wasn't free for the other days. I loved how they labelled their menu which starts from roots to seeds/leaves tthen finally to flower/fruit.Besides the Michellin 1-star, they also have their green star due to their sustainable practices.Their introduced that most of their ingredients(around 80-85%) are from lo
Besides the Michellin 1-star, they also have their green star due to their sustainable practices.
Their introduced that most of their ingredients(around 80-85%) are from local produces. This not only guarantees that their ingredients are as fresh as possible, my guess to this practice is that it also reduces the carbon footprint overall, which aligns with their green star.
Their komucha was a nice refreshing start with lime added. It was great on its own but with their wine pairing, the tarty flavor totally disappears, leaving only the citric aroma with a sweet taste.
The plating was stunning. The sea grapes and shisho aroma complemented rather than overpowering each other.
My favorite appetizer was the third one. It was sweetness of the corn, aroma of hazelnut and saltiness of Parmesan interwined together to a lovely combination. However, my only comment would be this should have been served after the snow pea dish.
The followish dish had a stunning presentation. The flavors are mild and I wondered whether it was the strong flavor of the previous appetizer that masked its flavor.
The bread was great and I ate it all. True to its menu, there were plenty of seeds on top and inside the bread. Aligning with their sustainable practice, the green "butter" is actually collagen from fish bones seasoned with the herb Dill. The texture definitely resembled butter and who doesn't love collagen?
The fragrance of the bay leaf was just enough to highlight the earthy flavor of the portobello and matched the milder flavor of the threadfin. The portobello was extremely juicy. Despite the sauce, the pastry was still flaky.
The fish course set the bar a bit too high and the chicken course paled a bit in comparison though was nonetheless delicious still.
I added their cheese course and I was surprised by it. I would not have guessed there was this much truffle. The cheese was soft and really creamy without an overpowering smell. The saltiness together with chocolate sprinkle on top and the quince jelly in the middle was an expolosion of flavor and the truffle's aroma further highlighted it.
However, the dessert, due to the rich flavors of cheese dish, did not taste as stunning as I hoped. I guess they could be bolder with the passionfruit to let it become more tarty to set its flavor apart from the cheese(though that may make it a bit too tarty if people don't order the cheese course). Or maybe the supplement cheese course also should include a mini-sorbert to cleanse the palate a bit.
For this price, it was quite bargain to try this restaurant and I would love to try their full menu next time.
张贴
