Pescatore restaurant Spring 2010, Cristchurch NZ.

Being in NZ with my friend Niels who did his overseas study in Auckland, we ended in Christchurch after a wonderfull month, of driving round this lovely country.
We had a great month with a good mix of nature, good food, wine trails, adrenalin experience and of course heavy drinking, so we wanted to end it with a great meal.
After a bit of research, we landed on Pescatore restaurant.
A nice setting of the restaurant, view to a park (after the parking lot though), but nice and bright with loads of big windows.
Before we went in, the waiter served us a shot of rasberry tasting cleanser from a sifon bottle.
A nice start.
The meal was not the best we have had.
ï did seem like the kitchen was trying to get molecular cooking technics, into the menu but most of it was unsuccesfull.
The wine`s on the other hans was surprisingly good, comparred to the wines we had earlyer on a winetrip in the Queenstown area.
I did later on at my stage at Quay in Sydney, hear from one of the Kiwi chefs, that the restaurant did good traditional french food before, but changed the concept, and he left for the same reasons i mentioned. a good example of the molecular, has to make sence and contribute something to the dish.
Actually the only really good dish, was the dehydrated salmon salad starter.
Fun and really tasty.

Apetizer tuna tatar.

Nice way to serve the bread.

Dehydrated salmon salad starter, with goats cheese cream.

French onion soup, crisp parmasan, parmasan air and raw qail`s egg. An good example of the idea not working, the soup was pored table side, wich meant, soggy parmasan chip, air gone, and the qail egg did nothing. so in the end a normal onion soup.

The rosè "insedent"

Raw venison, rhubarb, beet, brioche and mustard. nice dish.

Smoke bell.

Scallop, fennel, chorizo, mango and burnt fennel pure. Actually the mango, scallop and chorizo works quit well together.



Hare, parsnip carrot, wonton with rilette, and pure of a traditional Kiwi veggy, kinda taste like yams. pretty good main, but the foam does nothing for the dish.



blue cheese, apple, selleri broken gel (tasteless) but a really good broken gel from raisins.

Sharp, classic, fresh rasberry soufle. maby they should stick to the classics.

Dark chocolat dessert, milk icecream. actually a pretty bland dessert. The fondant was overcooked, the chokolat gel tasted wierd (chemical like)


All in all not the best meal, but the price for this kind of food is nothing compared to Denmark, and we got loads of wine and a good night from it.
Think NZ deffently have some more to offer on the food side.
Ill be back!