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Spring Menu – Out of this Country Indulgence

Published: Thu 5 Oct 2006 02:12 PM
MEDIA RELEASE
5 October 2006
Partingtons’ Spring Menu – Out of this Country Indulgence
Partingtons at the Langham has just launched their Spring menu.
The menu highlights new chef de cuisine Sascha Exenberger’s exquisite European style and promises a lavish dining experience unique in New Zealand.
Guests can savour Spring with specialties such as roast garlic-crusted lamb rack on truffled parmesan couscous with ratatouille tortellini and thyme jus ($41) or crayfish tail medallions with mushroom mousseline wrapped in Savoy cabbage served with green pea mash and saffron creamed fennel ($47).
“The menu incorporates the new season’s flavours prepared using a variety of Italian, French and Austrian techniques. It’s a lot lighter than the winter menu reflecting the new produce and the warmer weather,” says chef Exenberger.
“I’m a strong believer that a capsicum should taste like a capsicum and an oyster like an oyster and that’s what you will find with this menu; there is a very clear distinction in tastes. We have such lush fresh produce in Spring, I want our guests to enjoy these flavours. It would be a shame to disguise these,” he continued.
For those struggling to make a decision from the menu, the restaurant also offers a nine-course Spring degustation (or tasting) menu for NZ$120 per person with the additional option of wine matches for a further NZ$80.
Partingtons is located within the lobby of the Langham Hotel, Auckland at 83 Symonds Street and is open from 6.00pm, Tuesday to Saturday. Reservations are recommended and can be made by telephoning (09) 920 6985 or emailing akl.partingtons@langhamhotels.com
About Partingtons:
Partingtons’ scene is set by heavy, flamboyant entry drapes which part to reveal chandeliers sparkling from a painted ‘trompe l’oeil’ sky ceiling. These exceptional features provide a fabulous backdrop for the restaurant’s stunning decor, plush furniture and fine tableware.
Partingtons also offers an intimate private dining room for ten with a personal waiter and separate entrance making it ideal for corporate dinners and special occasions.
Every Partingtons’menu showcases the best produce from premium seafood to quality cuts of meat, complemented by a magnificent wine list chosen by sommelier, Josselin de Gesincourt with exceptional service led by restaurant manager, Guido Paseri.
About Chef Exenberger:
Austrian born Sascha Exenberger brings to signature restaurant Partingtons at the Langham a unique approach combining his traditional European skills with fresh New Zealand produce.
Sascha was trained at the renowned five-star Zell am See in Austria. Following the completion of his formal training, he worked first as chef entremetier and later as sous chef at a variety of fine-dining restaurants throughout Austria.
Interested in incorporating more European influences into his cooking style Sascha travelled around Europe adding an Italian and French flair to his style. He has also worked at the prominent Shengen Restaurant in Moscow, and at the esteemed Dunloe Castle in Killarney, Ireland.
Sascha says he likes to keep clear lines of distinction with his cuisine and diners can expect dishes that reflect his European heritage with a particular emphasis on Austria, Italy and France. He enjoys surprising people with new and interesting tastes that rouses further anticipation.
ENDS

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