Review: F.A.W.C! by 5 dish delights on all levels

The F.A.W.C! by 5 offering by Black Barn Bistro was outstanding.

I expected this F.A.W.C! by 5 dish to be good – Daniel Pistone is one of Hawke's Bay's top chefs.

In fact, it was outstanding. The amuse bouche Jerusalem artichoke soup was served with sourdough crisps and bone-marrow butter.

Served on dishes by local potter Kim Morgan, it was a silky smooth and delicious. The butter was creamy and smooth and served on a piece of bone marrow atop what I think was pea straw. It looked amazing and suited the theme of the earthy menu.

The main of Hereford prime beef, celeriac, black garlic and leek was just divine.

At first glance you see the prime cut of beef fillet which was pink and juicy and simply yummy. But there's a surprise as you move the greens (chard) and the celeriac crisp on the plate to find the most exquisite slow-cooked osso bucco beef.

Leeks rubbed with black garlic, a celeriac crisp and this amazing feather-light beef fat (like a powder) on top of the beef fillet made a very special dish with layers of flavours.

Dessert was chocolate tart, tamarillo, hazelnut and praline cream.

Daniel said he used the chocolate to round out the palette.

I loved the depth of flavours and textures on this dish. Creamy, rich and simply a pleasure to eat.

Black Barn Bistro's F.A.W.C! by 5 offering is a showcase of winter vegetables, and hearty, earthy food cooked to perfection.

It's a beautiful spot to dine and the service is fantastic. Don't miss out.