Liquid Butter
Not long ago we were lucky enough to head along to Paris Butter to enjoy a delectable sample of their Liquid Butter range – which sees Mikey Ball and the team delivering a cocktail and food matching combination made in heaven.
Not long ago we were lucky enough to head along to Paris Butter to enjoy a delectable sample of their Liquid Butter range – which sees Mikey Ball and the team delivering a cocktail and food matching combination made in heaven. Paris Butter has long been acknowledged as a daring leader in the culinary game, and with their drinks menu they deliver even more excitement. The menu features cocktails made using a variety of unexpected ingredients – from potato to garlic (trust us, zero Vampire-vanquishing breath as a result) and persimmon, the flavours are sensational, smooth and luscious.
We happily worked our way through the persimmon-based Fu-yu Mungo, with malt, persimmon honey, creole, citrus oil and lacto, the potato-inspired Southie, with grape, grain, soured tatties, bitters and a petrified potato skin garnish, the sweet, black garlic-based Rickey Clover, with cane, flesh wine, citrus, bitters and elderflower and the Paris Butter “Bubbles” with gin, pulp syrup, grape juice and citrus oil. (These were perfectly-sized sample sized cocktails I should add!) Finally – as a non-alcoholic option we sipped on the Clover Mule, with Seedlip, East Imperial Ginger Beer, and creole.
To accompany our spectacular cocktail selection we grazed on assorted small plates, starting with the Paris Butter eggcup with potato velouté, soy emulsion and sourdough grissini), kumara sourdough & truffle butter, oysters, French nigiri and puffed rice paper with Kiwi onion dip.
Whether you have a special date night coming up or a larger celebration, we would highly recommend booking ahead, then heading to Jervois Road for a perfectly tailored, sophisticated adventure!
09 376 5597
166 Jervois Road
Herne Bay, Auckland 1011
https://www.instagram.com/parisbutter/
https://www.facebook.com/ParisButterNZ/
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.