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Soper Unveils Partingtons’ Winter Menu


Soper Unveils Partingtons’ Winter Menu

Signature chef Marc Soper has unveiled Partingtons’ new winter menu.

The menu is the result of two months work perfecting some of winter’s most desired foods.

Chef Soper says diners can expect: “Rich sauces, luxurious meats and creamy vegetables.”

“To me winter is about finding comfort, and that has been my aspiration with the creation of this menu,” he says.

Two highlights from the new menu include:
Entrée
Confit of wild hare leg and wild pork terrine, duck liver parfait, spiced pear chutney, baby greens and dark rye crisps.
Main
Oven roasted Cervena, nutmeg and red wine risotto, assiette of braised root vegetables in butter, steak and kidney ravioli and sweet onion jus.

For those struggling to choose from the menu, the restaurant also offers a nine-course winter degustation menu for NZ$120 per person with the additional option of wine matches for a further NZ$70.

Partingtons is located within the lobby of the Langham Hotel, Auckland at 83 Symonds Street and is open from 6.00pm, Tuesday to Saturday. Reservations are recommended and can be made by telephoning (09) 920 6985 or emailing akl.partingtons@langhamhotels.com


About Partingtons:
Partingtons has long been known as one of Auckland’s most revered restaurants and in February this year undertook a complete transformation. Today Partingtons’ scene is set by heavy, flamboyant entry drapes which part to reveal chandeliers sparkling from a painted ‘trompe l’oeil’ sky ceiling. These exceptional features provide a fabulous backdrop for the restaurant’s stunning decor, plush furniture and fine tableware.

Partingtons also offers an intimate private dining room for ten with a personal waiter and separate entrance making it ideal for corporate dinners and special occasions.

Every Partingtons’ menu showcases the best produce from premium seafood to quality cuts of meat, complemented by a magnificent wine list chosen by sommelier, Josselin de Gesincourt with exceptional service led by restaurant manager, Guido Paseri.

About Chef Soper:
Chef Soper’s role is unique in the New Zealand hotel environment in that he is given the freedom to run the restaurant himself outside of normal hotel hierarchies.

Chef Soper is not only responsible for the inspirational menus but also played a hands-on role with the transformation of Partingtons. He scoured the world searching for the finest tableware, crystal glasses, silver cutlery, quality linen and cutting-edge kitchen equipment for his restaurant.

Twenty-six-year-old Chef Soper is also the current New Zealand Chef of the Year and a member of the 2005/06 New Zealand Culinary Team.

His describes his cooking style as ‘modern European-inspired cuisine combined with fresh New Zealand flavours’. He has a passion for fresh tastes and unique food combinations along with a sound wine and food matching palate.

-Ends-


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