Overview
Although Jardin Grill's menu may have changed slightly, the standards sure haven't. Speaking with Chef Roy, his commitment to ensuring only the freshest and most ethical ingredients adorn his dishes has not faltered — if anything, it has strengthened.
With a focus on creating organic links between ingredients, you'll find that every element on the dish is complementary. A keen diver, Roy noticed the abundance of paua in Wellington's waters. Hoping to push the palates of hungry Wellingtonians, you'll notice a delectable combination of confit paua and Atlantic scallops on a bed of savoury porridge with garlic and parsley butter featuring as an entree.
Duck is well showcased on the menu with the confit duck leg a must try. Salty and tangy, braised silverbeet acts as the perfect partner for the distinct gamey flavour. An entree of duck liver parfait will also whet your whistle, while the parmesan risotto with charred broccoli, preserved lemon cream and hazelnut is a delicious vegetarian addition.
Don't forget to satisfy your sweet tooth with the new Autumn Garden dessert, a seasonal update of their signature dessert dish. Think smooth ice cream, explosive citrus gels and floral Earl Grey panna cotta vying for your tastebuds. Feeling fruity? Try the new season feijoa with cinnamon and white chocolate mousse gateau and roasted banana ice cream (the ice cream is seriously good).
The Sunday brunch is one to be admired; the menu comes laden with freshly shucked oysters, smoked salmon, prawns, antipasto, cheeses and exquisite desserts. And if you're looking to right last night's wrongs, free flowing prosecco, mimosas and bloody marys can be added for $29.