Hospitality Business Magazine

Clooney introduces its new seven-course tasting menu

clooney_dining_roomOne of New Zealand’s favourite fine dining restaurants, Auckland’s Clooney is excited to announce its new menu – featuring a brand new seven course tasting menu.

“Along with executive head chef Des Harris – we have created a menu we know will excite our loyal Clooney diners, but also highlight to new diners what makes Clooney so unique” says owner Tony Stewart.

Classic yet undeniably modern. Chef Harris’ cuisine melds the tradition of classical with a contemporary approach to ingredients and technique, used to stimulate the palate and the memory rather than confuse the mind. The flavours are clean, precise and modern; his dishes are continually in progress, reflecting seasonality, inspiration and evolution.

“Des loves the change of produce available from the onset of autumn. Ingredients that offer savouriness and a full mid palate tend to favour his style. Ingredients such as celeriac, chestnut and jerusalem fit perfectly with his vision & direction of forest floor & fauna. These combine beautifully with his aim of creating a dish that ultimately reflects seasonality, inspiration and evolution, terms all important when thinking of the Clooney experience we are endeavouring to create”, continues Stewart.

For the ultimate tasting sensory pleasure; the Clooney Seven course tasting menu offers:
kingfish, chamomile, gooseberry, lime
tuna, watermelon, anchovy, eel in ferment
hapuka, paua crème, pork flavours
duck, fig morcilla, cabbage, beetroot
natural lamb, condensed mushroom
green tomato, verjus, lychee, sorrel
supplementary course – 30 month aged comte
dulcey, violet, pomegranate

Vegetarians will delight in the new vegetarian tasting menu also available, while a new a la carte menu brings new dishes to discover also.