Celebrating a certain je ne sais quoi, Euro is paying homage to its beginnings by bringing haute cuisine to the fore this winter.
French inspired fare partners with Parisian works from award-winning photographer Alistair Guthrie, for a sumptuous experience set to transport diners from the newly refurbished restaurant to the City of Lights.
Reminiscent of classic bistro gastronomy, the decadent new menu has been designed by executive chef Gareth Stewart whose background is rooted in French cuisine and fine dining.
“I learned how to enjoy the French way of cooking from a young age,” says Stewart. “Spending time in French-inspired kitchens allowed me to truly master their techniques and philosophy, which for some time I truly believed was the only way.
“Euro’s winter menu brings all of this together, combining rich comforting flavours with a Kiwi twist and a story to tell through every dish. French cuisine speaks to passion and expression – something I’ve always admired – and I want to pass that onto guests.”
Diners can tuck into bouillabaisse with line caught fish ‘on the bone’, mussels, clams, local octopus and saffron rouille, steak frites with wagyu bavette, pommes paille, bearnaise and bone marrow jus, a rendition of the classic tartiflette with hassleback potatoes, bacon, raclette cheese and truffle and a quintessentially French bean cassoulet with local octopus, fresh andouille and soft white parker house rolls.
“Each dish has been inspired by my time in Europe but recreated in the Euro kitchen utilising New Zealand ingredients sourced from local suppliers,” Stewart says.
“For example, the bouillabaisse recipe comes from the shores of Marseille and I learnt how to make it while working at the Michelin star Greenhouse restaurant in London. We make it like a French nana would as it’s not something that you throw in to a pot and walk away from. You stand over it, scraping the base to keep the dish moving all while smelling, watching and listening.”
Complementing the food is a unique collection of cocktails created by mixologist and bar operations manager Katie Cramphorn, crafted to imbibe on their own or alongside Stewart’s range of delicious dishes.
Apéritifs include the Midnight in Paris with cognac, apricot, raspberry and Champagne, a classic Sidecar with brandy, Cointreau and lemon and the warming Winter’s Bone which blends spiced brandy with fig, red wine, lemon and egg whites.