Ostrich carpaccio $18.00
Finely sliced ostrich fillet with an orange and basil salad
One of my favourite Wellington meals.
I had been lured to the Tasting Room by its menu, primarily by the allure of an ostrich carpaccio, something I had never tasted before. Cooked emu - yes, raw ostrich - not yet.
It didn't take long for my salad to arrive. Wafer thin slices of raw ostrich were fanned out in a circle, surrounded by golden green orbs of olive oil punctuated with commas of balsamic. Peeled orange segements nestled amidst a pile of salad greens.
Wow. Mouthfuls of rich gamey ostrich married wonderfully with the swirls of olive oil and sweetness of caramelised balsamic. The orange added lightness and refreshment, the salad leaves some welcome texture. The deep-fried capers were my favourite: crunchy and salty they shattered on the tongue with an audible crackle.
An unbelievable flavour combination. I'm still drooling at the memory.
The Tasting Room
2 Courtenay Place, Wellington, New Zealand
Tel: +64 (04) 384 1159
Open for lunch and dinner 7 days
Brunch available on weekends
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9/03/2007 11:32:00 p.m.