Pescatore

4 Chefs, a Truffle & You!

23, 24, 25 July 2009
To celebrate the New Zealand truffle season, Pescatore, will offer New Zealand truffles on its menu giving you the chance to indulge in the truly sublime phenomenon which is the truffle.

Andrew Brown – The George’s Executive Chef
Reon Hobson – Pescatore Chef de Cuisine
Jonny Schwass – Owner/Head Chef Restaurant Schwass
Oliver Jackson – Pegasus Bay Winery Head Chef

Have created 4 dishes specifically for the New Zealand Truffle Association’s Gala Dinner (to be held at The George). Each Chef has created a dish which will be cleverly matched with the exceptional wines of Pegasus Bay.
For your chance to try this exclusive menu, book your table at Pescatore today! Ph: 371 0257

"Up Close and Personal, Truffle Master Classes"

Unravel the Enigma of the Truffle with this unique opportunity to touch, see, smell and taste the exclusive and elusive New Zealand truffles while listening to industry professionals discuss their love of this gem of the fungal world. Guest speaker, author Gareth Renowden, teams up with Chefs, Andrew Brown, Jonny Schwass, Oliver Jackson and Mercato essential ingredient providores, Ngaire & Martin Baker to cover all aspects of truffles.
The class finishes with a truffle tasting dish served with wine and an open discussion on wine matching.
Bookings essential, contact Ngaire at Mercato: E: ngaire@mercato.net.nz  Ph: (03) 377 6994
Date: Friday 17 July
Times: 9.30am or 12.30pm (duration 1˝ hour class)
Cost: $50 Inc GST
Venue: Pescatore

Re-awaken the senses

With its long-standing reputation, and panoramic views over Hagley Park, Pescatore continues to earn its position as one of New Zealand’s best contemporary dining experiences.

Pescatore offers an exciting new dining concept, enhanced by its stunning new interior, which is sure to turn heads and rejuvenate guests’ longstanding love affair with this iconic Christchurch restaurant.

The space is luxurious and modern, offering a minimalist approach to formal dining that is thoughtfully comfortable and uncluttered. For the very best in intimate dining, Pescatore’s stunning private room is an ideal choice for an exceptional, exclusive dining experience.

Executive Chef Andrew Brown and his team have created a unique, fresh conceptual approach to the cuisine, which at its core has a passionate respect for ingredients. From the origins of classical cuisine to the very latest food techniques, the menu has been designed to engage the senses and build an emotionally rich experience triggering long held food memories from the past.

Seasonal menus are matched with top vintages from Pescatore’s comprehensive wine list, honoured by Wine Spectator magazine as being one of the most outstanding restaurant lists in the world.

Pescatore offers a number of dining options, choose the one that suits your occasion and join us for an unforgettable dining experience.