FRANK & CASEY COLLAB

Experience a culinary collaboration between Frank Camorra of MoVida and Casey MacDonald of Craggy Range hosted by Kelli Brett from Cuisine Magazine.  Enjoy a 4-course dinner with MoVida classics and new dishes from Frank’s recent trip to Spain, paired with Craggy Range wines and a selection of dishes from Casey’s kitchen Hawkes Bay.  This is the clash of the titans we’re all here for.

Host responsibility limits apply. This event is for 18+

MENU

AMUSE
Pecorino fritters, black garlic mayonnaise

SNACKS
Potato focaccia, Camembert butter, ocean beach salt & blue borage honey
GILDA - The classic San Sebastian Tapa of Anchovy, Gordal olive and Guindillas

Craggy Range Hawke’s Bay Rose 2023


COURSE 1
Baked storm clam, white pepper & leek sauce
ABALON - Ruakaka baby paua finished over coals in butter sauce with finger lime

Craggy Range Te Muna Sauvignon Blanc 2023


COURSE 2
Celeriac pancake, crayfish salad, bisque cream
ATUN - Bluefin tuna crudo with burnt orange & Aji Amarillo

Craggy Range Gimblett Gravels Chardonnay 2022


COURSE 3
Coal roasted short rib, ox tongue, pickled mustard seeds & courgette
CERDO - Kurobuta pork marinated in Adobo spices with grilled spring onions, Romesco

Craggy Range Gimblett Gravels Te Kahu 2021
Craggy Range Gimblett Gravels Syrah 2022


COURSE 4
Meyer lemon cream, rhubarb, sorrel
Churros - Spanish doughnut with warm drinking chocolate

Pedro Ximenez
NV Ferando de Castilla PX Classic, Jerez, Spain

NOTE ABOUT DIETARY REQUIREMENTS:
As this is a special event, we regret to inform you that alternative dietary requirements are not able to be accommodated for this event. 

Menus are subject to change and availability and are correct at the time of publishing.

Events are strictly limited and may sell out, for more information please head to our website savor.co.nz.