Archived: Canapes with a Cause

12 October, 2018

Iconic fine dining establishment Clooney has unveiled an innovative new canapé menu that promises to delight customers as well as kickstart important conversations around the future of food.

Following an eight-week trial and overwhelming feedback from diners, the new menu features six different canapés with accompanying narratives – Tribute to Māori; Lost to Our Past; Iconic; Innovation; The Future and The Inga Bean.

The overall concept is the brainchild of owner/restaurant manager Tony Stewart, who says it’s his way of creating a conversation around the 100% locally sourced ingredients he believes define New Zealand’s culinary identity and how these might work with the sustainability challenges facing the country.  

The beautifully intricate canapé selection includes:

Tribute to Māori: A contemporary approach to a traditional Māori dish, using green lip mussels and highlighting Māori influence on today’s dining;

Lost to our Past: An innovative canapé that pays tribute to The Garden to Table Trust through vegetables grown in a remarkable edible soil;

Iconic: Head chef Nobu Lee’s take on that quintessential Kiwi favourite, fish and chips, complete with smoked eel, agria potato paper wrap and a Clooney twist on L&P;

Innovation: A paua mousse with butter emulsion, this canapé uses paua rated as New Zealand’s most sustainable source of seafood, highlighting how innovation plays an important role with ingredients;

The Future: A tribute to what the future of sustainable protein production might look like, this tart features farmed Dunedin locust in its flour, in the emulsion and as a texture over the emulsion;

The Inga Bean: An ode to PermaDynamics, an organic permaculture farm transforming clay soil into deep topsoil with ever increasing fertility on community trust land in Matapouri; Three petit fours have been created using plant species from the farm – the inga bean, tamarillo and the lady finger banana.

The Clooney sextet of canapés can be experienced as part of the seven course degustation, the à la carte option or standalone in the bar for $60.