Five Top Chefs Are Uniting For a Salmon-Centric Degustation

Why have one acclaimed chef cook you dinner when you can have five? That's exactly what's on the cards at this year's Ōra King Chef Collaboration Series. For one night only on Thursday, October 27, five of Auckland's top chefs will team up for a degustation dinner to rule them all— if you like salmon that is.

The six-course degustation will be held at Euro featuring in-house chefs Adam Rickett and Gareth Stewart, Cocoro's Makoto Tokuyama, Meat Fish Wine's David Schofield and Texture Catering's Jono Beattie at the helm.

The hero ingredient of the night will be fancy salmon breed Ōra King prepared across several of the courses. In case you were wondering, a salmon-infused dessert is thankfully not on the menu.  

Cocktails and canapés will be served on arrival, including cured salmon, a Reuben sandwich filled with salmon pastrami, and salmon caviar.

From there the salmon experimentation goes large-scale. Diners will be treated to cured Ōra King salmon with tofu espuma, salmon cartilage and scale and chrysanthemum; Ōra King salmon with early summer tomatoes and mousseline in leek ash; and Ōra King salmon with rawena, sweetcorn puree, textures of onion and roasted salmon consommé. 

The main course will steer clear of the fish, with guests served roasted duck breast with rosehip, walnuts, stilton, beetroot and duck liver mousse. To finish off the evening will be a Yuzu cake with yoghurt 'creméux', incorporating raspberry shards, yuzu gel and frozen buffalo yoghurt.

The $125 ticket price includes cocktails, canapés and matching wines. Book by calling 09 307 0754 or emailing [email protected].