Matterhorn Adds Spirit to New Degustation Offering

Matterhorn Adds Spirit to New Degustation Offering

Great food takes skill and flair, but then, so does the perfect cocktail. And if your restaurant has an international reputation for both, then surely it is a natural fit to combine the two disciplines for the perfect meal?

The Matterhorn team have decided to take this innovative approach with a new cocktail-matched degustation, known simply as The Deg, offering what they believe is a national first.

While the seven course meal has a wine-match option for those who prefer it, Head Chef Dave Verheul is hoping that guests will enjoy the journey through an exciting and sometimes surprising menu of dishes with the added taste sensation of a carefully designed cocktail. Each cocktail was designed by renowned Matterhorn mixologists, Riki Carter and Claire Harlick, who worked in partnership with the Chef.

“We have found this to be a fascinating process, says Dave. “Both aspects of the degustation are complex and need to work together to create a result that is greater than each component, but without one overpowering the other’’.

Matterhorn has an excellent pedigree for both food and drink. Born of humble beginnings until a revamp in 1997, Matterhorn has done something that few bars or restaurants have managed to do; to fuse impeccable food, service and décor with a casual style – making it the regular haunt of the creative and the connected of Wellington and beyond.

Matterhorn has been a regular feature in rankings of top bars and restaurants, both nationally and internationally and in the past three years has remained firmly in rankings of the top 50 bars in the world (Drinks International).

“Matterhorn’s philosophy is to provide ‘not your average’ dining experience, set in a casual environment – no fuss, no pretence,” Dave says.

Dave’s pedigree is strong, having honed his skills at London and Sydney hotspots such as the Fat Duck, The Savoy Grill and The Bentley. His food creations play on the beautiful tension between being flavoursome, yet clean and balanced; interesting and exciting, yet approachable and honest; classic yet contemporary. The balance between savoury, sweet, texture, flavour, depth and lightness is evident in all his food.

With the new degustation, Dave takes diners on an often unpredictable culinary journey. The crab and poached terakihi terrine is matched with a play on a classic Old Toms ramos gin fizz.

“So many people know and love Matterhorn already but we enjoy surprising our customers with new and edgy offerings such as this degustation. We hope they love it’’ says Dave.

The degustation menu is available from Monday 21st November for dinner only - booking is essential.

http://www.matterhorn.co.nz/

ENDS

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