22/08/2008

DINE BY PETER GORDON INTRODUCES NEW SEASONAL MENU

Diners are invited to try grilled slow braised Firstlight Wagyu short-rib or smoked duck and coconut laksa, each dish offering Peter Gordon’s celebrated fusion cuisine.

Dine’s latest creations presented as mains include Wanganui poussin poached in master-stock, roast Cambridge duck breast on smoked soft polenta, and Panko crumbed crab crusted Hapuka.

Peter Gordon and Head Chef Ben Mills make four menu changes throughout the year, reflecting the seasonal nature of New Zealand food. Each menu draws from Peter Gordon’s international culinary experiences, including components from his menus in London. All dishes are developed by Gordon, Mills and sous chef Nancye Pirini, reinforcing the collaborative nature of Gordon’s kitchen.

Peter Gordon said: “We work on our menus as a team, which includes all kitchen staff. It is important that each member of the dine team submits recipe ideas in order that the menu continues to develop.”

This menu features locally sourced New Zealand produce that combine to create comfort dishes that are at once warming and invigorating, making the transition through to a refreshing Spring palette effortless.

Ben Mills, Head Chef at dine said: “As a chef I am keen to find new, innovative concepts and techniques to bring to our menus at dine, and we encourage our chefs to do the same.”

dine by Peter Gordon is on level 3 of the SKYCITY Grand Hotel, 90 Federal Street, SKYCITY Auckland.

For further information please contact:

Olivia Brewer, Communications Executive
SKYCITY Entertainment Group
Phone: +64 9 363 6334
Mobile: 021 505 638
E-mail: olivia.brewer@skycity.co.nz