FAWC: Cape Kidnappers dishes up surprise

Winter Fawc has begun at Cape Kidnappers.

What better way to begin winter's FAWC! by 5 than a visit to The Farm at Cape Kidnappers.

The entire experience from the moment you get in the car to drive there until you return home or to work is just amazing.

This is your chance to experience fine dining at its very best at an affordable price.

For the entire month of June, an array of Hawke's Bay's finest restaurants, cafes and bars will be serving special Winter F.A.W.C! menu selections, which will come in $5 offerings.

However, The Farm at Cape Kidnappers has gone that little bit further. Their two course lunch menu will change daily.

I always enjoy the drive out to Clifton with the lovely views of Cape Kidnappers. The drive up the road is amazing and when we reached The Farm we were greeted and escorted indoors.

The views from the restaurant are panoramic - I could quite happily sit there all day and look out the huge windows.

Starter was locally caught John Dory, spiced pumpkin tortellini, tat soi and radish, light coconut sauce. The fish melted in my mouth while the spicy pumpkin tortellini left me craving for more. It was just beautiful. The dish looked fabulous, and was cleverly plated so you got a mouthful of fish with the spicy pumpkin. I thought that was yummy but the main was even better.

Hereford beef tenderloin chard, buttermilk potatoes, local mushrooms, thyme jus. The beef was medium rare and just divine. It was pink, moist and mouth watering. The buttermilk potatoes were creamy and delicious and the mushrooms tasted rich and earthy. Superb.

I wasn't going to have dessert but changed my mind and I have to say the dessert was the star of the meal for me.

The smell of warm chocolate hit me as soon as it was placed in front of me. I couldn't wait to slice into the chocolate fondant. Also on the plate was mandarin, dulce de leche, hazelnut, praline ice cream. When I put my spoon into the chocolate fondant this rich, dark, thick gooey unbelievably delicious filling oozed out. I was in heaven.

The crunchy hazelnuts and the tangy bits of mandarin along with the coolness of the ice cream bought this together in fine style. My mouth waters every time I think of it.

What a great way to finish. There is only one way to describe the service at The Farm . . . class.

Head Chef James Honore will wow you with his skills. James said he takes his inspiration from seasonal fruit and vegetables.

"I'm also looking online and at books to get new ideas.

"I hope that locals take advantage of this event and come and experience The Farm."

I asked him how he managed to get it so right every time. "My sous chef knows what I like and we work well together. I also use as much local produce as possible and rely heavily on our garden."

If you'd like to go, bookings are essential 24 hours in advance. Phone 06 875 1900 to book or email info@capekidnappers.com

-The Farm at Cape Kidnappers, 446 Clifton Road, Te Awanga.