The "jigsaw" comprised:
Mushroom and olive raviolo
Crispy rabbit rillette, cumin, coriander, fennel seed spiced
Roasted rabbit leg, prosciutto wrapped
Rosemary roasted baby carrots, carrot puree
Te Mata olives, olive jus, olive pearls
The carrots just melted in my mouth, the roasted rabbit leg was tender and soft. the crispy rabbit was just that, crispy and tasty, the puree was smooth and creamy, the olives an excellent accompaniment adding a little salty hit. I couldn't decide which was my favourite, and then I tasted the mushroom and olive raviolo. What word can I use to best describe this, perhaps sensational would do the trick.
I went from one to the other, savouring the taste of each but thoroughly enjoying how it all worked so well together. After all, what else would you put with rabbit but carrots?
Tom said it was the first year they had been involved with Winter F.A.W.C! and they decided to take part because "they wanted to support the event".
Chef David said he had wanted to do something quirky with rabbit for a long time. "We do have a limited supply of wild rabbit but the farmed meat is delicious.
"Rabbit is something you don't often see on menus so I thought we would have a bit of fun with it.
"You can build your own dish. If you want to have three roasted rabbit legs that's fine."
I would recommend you try the lot. Fabulous.
Restaurants offering specials include The Farm at Cape Kidnappers, Mint, Mamacita, Emporium Eatery & Bar, Mister D, Diva Bistro & Bar, Pernel Kitchen, Pacifica, Shed 2, Te Awa, Mexi Mama, Thirsty Whale, Ten Twenty Four, Mahia St.Kitchen, Hep Set Mooch, Westshore Beach Inn, Clearview Estate Winery Restaurant and St.George's Restaurant.