Food and Chef Photos: Chef Martin Bosley of Upstairs at the Royal Port Nicholson Yacht Club

Grouper with Smoked Eel Terrine, Seaweed Gelee, Cauliflower Puree, Oyster-Lettuce Emulsion, and Raw Summer Vegetable Salad

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Grouper with Smoked Eel Terrine, Seaweed Gelee, Cauliflower Puree, Oyster-Lettuce Emulsion, and Raw Summer Vegetable Salad

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Trio of Tartars - John Dory , Chilled Crab Bisque, Saffron Milk Wafer, Red Capsicum Gelee; Queensland Spanner Crab, Scallop, Wasabi Sherbet, Pork Crackling; Pacific Big-Eye Tuna, Poached Trough Clam, Onion Soubise, Earl Grey Tea Powder

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Trio of Tartars - John Dory , Chilled Crab Bisque, Saffron Milk Wafer, Red Capsicum Gelee; Queensland Spanner Crab, Scallop, Wasabi Sherbet, Pork Crackling; Pacific Big-Eye Tuna, Poached Trough Clam, Onion Soubise, Earl Grey Tea Powder

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"Furred and Feathered" - Cocoa Dusted Venison Short Loin, Mushroom - Thyme Cake, Wild Mushroom Reduction, Beetroot, Blackberry Powder, Carrot Puree, Smoked Tomato Jam, Suet Pork Pie, Truffled Lentils, Silverbeet, and Roasted Quail

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"Furred and Feathered" - Cocoa Dusted Venison Short Loin, Mushroom - Thyme Cake, Wild Mushroom Reduction, Beetroot, Blackberry Powder, Carrot Puree, Smoked Tomato Jam, Suet Pork Pie, Truffled Lentils, Silverbeet, and Roasted Quail

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Roasted John Dory, Vadouvan Spices, Queensland Spanner Crab-Pinenut Risotto, Salted Cucumber, Eggplant Chutney, and Pomegranate Molasses

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Roasted John Dory, Vadouvan Spices, Queensland Spanner Crab-Pinenut Risotto, Salted Cucumber, Eggplant Chutney, and Pomegranate Molasses

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Roasted John Dory, Vadouvan Spices, Queensland Spanner Crab-Pinenut Risotto, Salted Cucumber, Eggplant Chutney, and Pomegranate Molasses

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Chef Martin Bosley

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Martin Bosley's Upstairs at the Royal Port Nicholson Yacht Club

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Ten-Spiced Pork Belly, Cauliflower Puree, Sunflower Shoot, and Crispy Onions

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Grouper with Smoked Eel Terrine, Seaweed Gelee, Cauliflower Puree, Oyster-Lettuce Emulsion, and Raw Summer Vegetable Salad

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Grouper with Smoked Eel Terrine, Seaweed Gelee, Cauliflower Puree, Oyster-Lettuce Emulsion, and Raw Summer Vegetable Salad

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Trio of Tartars - John Dory , Chilled Crab Bisque, Saffron Milk Wafer, Red Capsicum Gelee; Queensland Spanner Crab, Scallop, Wasabi Sherbet, Pork Crackling; Pacific Big-Eye Tuna, Poached Trough Clam, Onion Soubise, Earl Grey Tea Powder

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Trio of Tartars - John Dory , Chilled Crab Bisque, Saffron Milk Wafer, Red Capsicum Gelee; Queensland Spanner Crab, Scallop, Wasabi Sherbet, Pork Crackling; Pacific Big-Eye Tuna, Poached Trough Clam, Onion Soubise, Earl Grey Tea Powder

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"Furred and Feathered" - Cocoa Dusted Venison Short Loin, Mushroom - Thyme Cake, Wild Mushroom Reduction, Beetroot, Blackberry Powder, Carrot Puree, Smoked Tomato Jam, Suet Pork Pie, Truffled Lentils, Silverbeet, and Roasted Quail

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"Furred and Feathered" - Cocoa Dusted Venison Short Loin, Mushroom - Thyme Cake, Wild Mushroom Reduction, Beetroot, Blackberry Powder, Carrot Puree, Smoked Tomato Jam, Suet Pork Pie, Truffled Lentils, Silverbeet, and Roasted Quail

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Roasted John Dory, Vadouvan Spices, Queensland Spanner Crab-Pinenut Risotto, Salted Cucumber, Eggplant Chutney, and Pomegranate Molasses

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Roasted John Dory, Vadouvan Spices, Queensland Spanner Crab-Pinenut Risotto, Salted Cucumber, Eggplant Chutney, and Pomegranate Molasses

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Roasted John Dory, Vadouvan Spices, Queensland Spanner Crab-Pinenut Risotto, Salted Cucumber, Eggplant Chutney, and Pomegranate Molasses

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Chef Martin Bosley

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Martin Bosley's Upstairs at the Royal Port Nicholson Yacht Club

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Chef Martin Bosley of Upstairs at the Royal Port Nicholson Yacht Club - Wellington, New Zealand

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