Euro’s delicious new winter menu is transporting us to Paris

Winter need not be all doom and gloom, particularly when it brings with it the promise of new food from some of our favourite restaurants. At waterfront stalwart Euro Bar & Restaurant, the changing of seasons means a changing of the menu (particularly in light of the restaurant’s recent switch to a more hyper-seasonal approach) as fresh autumnal flavours are replaced with delicious winter options, designed to warm our cockles as the inclement weather sets in.

Cote de boeuf with grass-fed ribeye beef, pomme puree, roasted onions and beef jus.
Bouillabaisse with line caught fish ‘on the bone’, mussels, clams, local octopus, saffron rouille.

This season, Euro has taken inspiration from Paris, emulating its rich gastronomic history in a series of exquisite dishes designed to transport diners to the City of Light. Wanting to capture the passion and expressiveness of French cuisine in their menu, Euro’s Executive Chef Gareth Stewart and Head Chef Uelese Mua chose their favourite Parisian dishes and reimagined them with contemporary, New Zealand twists.

Divided into three sections, ‘Le Jardin’ (the garden), ‘La Terre’ (the land) and ‘L’Océan’ (the sea) Euro’s new menu comprises a number of options perfect for any kind of dining experience. Smaller dishes like whipped ‘haricot blanc’ beans with preserved lemon, caper butter and French baguette, and Escabeche with line caught trevally, saffron, pickled shallot, verjus and fennel are perfect for sharing and will whet the appetite for some of the larger menu items.

From left: Local octopus with house made andouille sausage and soft white Parker House rolls; Tart tatin with golden beetroot, flaky pastry, whipped chevre, walnut.
Escabeche with line caught trevally, saffron, pickled shallot, verjus, fennel.

Those seeking something more substantial can fill up on First Light wagyu steak frites with pomme paille (shoestring potatoes), béarnaise and bone marrow jus; classic Bouillabaisse with line caught ‘fish-on-the-bone’, mussels, clams, local octopus and saffron rouille; and cote de boeuf with grass-fed ribeye beef, pomme puree, roasted onions and beef jus.

During a time when travel to Europe is more or less impossible, Euro’s new menu promises to take us on a journey through the glittering and glamorous brasseries of Paris, which makes us slightly less frustrated about being stuck here during the Northern Hemisphere’s summer. You can bet we’ll be dining at Euro every chance we get.

Gastronomy


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