Chef Des Harris of Clooney - Auckland, New Zealand

Tuna and Salmon Tartar with Frozen Yuzu Foam

Eastherbrook Farms Quail with Foie Gras Mousse, Pickled Nashi Pear, Maple, and Mustard

Eastherbrook Farms Quail with Foie Gras Mousse, Pickled Nashi Pear, Maple, and Mustard

Eastherbrook Farms Quail with Foie Gras Mousse, Pickled Nashi Pear, Maple, and Mustard

Prime Angus Beef Tenderloin with Onion and truffle oil flan pomme mousseline and red wine sauce, lightly dusted in flour cripsy sweetbreads

Prime Angus Beef Tenderloin with Onion and Truffle Oil Flan, Pomme Mousseline, Red Wine Sauce, and Cripsy Sweetbreads

Confit Duck Leg with Pedro Ximenez-Soaked Prunes, Parsnip Puree, and Elderflower Jelly

Confit Duck Leg with Pedro Ximenez-Soaked Prunes, Parsnip Puree, and Elderflower Jelly

Firstlight Farm-Raised Venison with Preserved Cherries, Cocoa Mille-Feuille, Black Pudding, Licorice, and Parsnip Puree

Firstlight Farm-Raised Venison with Preserved Cherries, Cocoa Mille-Feuille, Black Pudding, Licorice, and Parsnip Puree

Firstlight Farm-Raised Venison with Preserved Cherries, Cocoa Mille-Feuille, Black Pudding, Licorice, and Parsnip Puree

Clooney

Clooney

Clooney

Clooney

Chef Des Harris