For the WOW (World of Wearable Arts), the Bistro is offering a pre-fixe menu for you and your pals to enjoy before heading to the show.
The $49 special menu offers two courses, a glass of Urlar Pinot Gris and a sweet parcel of Petit Fours to enjoy at the Show.
Menu is available between 5-7pm, vacate table by 7pm. From 22 September to 9 October, 2016.
Book Now: 04 499 4199 or email:info@boulcottstbistro.co.nz
2016 WOW Menu
Entrée
Choose from:
Crumbed Calamari
with amber honey, soy & lime dipping sauce (DF & GF on request)
Or
Smoked Aubergine Caviar
with apricot & green lentils, maple vinaigrette (GF & Veg)
Main
Choose from:
Pan Roasted Market Fish
with creamy leek & corn chowder, BSB potatoes and rosemary butter (DF & GF on request)
Or
Slow Cooked Lamb shank
with spiced tomato, caramelised onion mash, garden peas (GF. DF on request)
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Toulouse Winter Cassoulet
This month, we bring you a hearty dish that’s steeped in French culinary tradition and full of rustic belly-warming deliciousness.
Our Toulouse Winter Cassoulet is made with free-range chicken and pork belly, spicy chorizo and cannellini beans topped with bread crumbs served with toasted baguette.
It’s available Sunday – Friday lunch.
$20
Book here: info@boulcottstbistro.co.nz
History of the Winter Cassoulet
Cassoulet is a rich, slow-cooked casserole originating in the south of France. The dish is named after its traditional cooking vessel, the cassole, a pot with slanting sides.
The region once known as the province of Languedoc is the traditional homeland of cassoulet, especially the towns of Toulouse, Carcassonne, and Castelnaudary, the town which claims to be where the dish originated.All are made with white beans.
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Catch Pinot, 1 -29 May, celebrates local wine and food matches.
At our Wellington restaurant we love local Pinot Noir, and have selected two of our favourite Pinots from the region and matched them with complementary Bistro dishes.
With Pan Fried Calves Liver with crispy bacon, red wine onion jus
with Pinot Noir And Ghana Mousse with salted macadamia brittle, cocoa nib wafer and cherry jam
Available at the Bistro lunch and dinner
About
Enjoy the best Wellington’s very own wine region has to offer with premium Pinots from Martinborough, Gladstone and Masterton wineries, all expertly paired with noshes, nibbles and bites from Wellington’s finest eateries.
30 wineries, 47 restaurants and the Wellington Culinary Events Trust have teamed up to bring you a month long harvest celebration from the home of New Zealand Pinot Noir. The pairing of wine flavours and food tastes is practically endless.
A Wellington On a Plate event
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