The April function of the Branch was a luncheon held at Cocoro restaurant, a recently established inner suburban restaurant which won the award for Best Specialist restaurant in the 2011 Restaurant Awards conducted by Cuisine magazine.
First up was a miso soup based on a delicate stock of tuatua (NZ clam), Japanese herbs and lime slice. A wonderfully fragrant and flavourful opener.
Next, a tour-de-force of presentation – folding lacquered cabinets which opened to reveal hinged drawers containing tuna and salmon sashimi and a magnificent Southern Glory oyster fromStewart Island. Prime ingredients in perfect condition with wasabi and flavoured soy sauce. Nothing more needed.
The third course was a three-barrelled affair of West Coast whitebait cooked in a creamy custard flavoured with Japanese orange peel; poached broccoli and slow-boiled egg; zucchini filo tempura – small balls of zucchini and egg tartare blended with fruits and tempura encased – a flavour explosion in the mouth. A wonderful range of flavours and textures which complemented each other perfectly.
Next, the hapuka (groper), cooked impeccably, its firm flesh steamed for 20 minutes at 60°C, accompanied by a Japanese scallop more the size of a small steak but tender and juicy nevertheless. The delicate tempura courgette flower was the perfect finishing touch.
The teriyaki quail with ratatouille followed – a more modest course before the final flourish of the dessert plate which consisted of a voluptuous panna cotta, a decadent chocolate fondue and a reviving rhubarb compote with berry and plum wine granite. Smiles all around!
The wines served were Casaldi Serra 2010 ClassicoSuperior, Seresin Chiaroscuro 2009 (a blend of riesling, chardonnay and pinot gris) and Maori Point 2009 Pinot Noir. Three sakes were served, the first slightly rose in colour and taste, the second in a colourless, more classical style, and the third one from malted rice which was rich and unctuous – a bit of an education for the uninitiated.
Overall, a fine menu, delightfully presented and immaculately served. We complimented the chef and departed well pleased.