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The Sugar Club (Image from here)

The Sugar Club
(Image from here)

So. Last week I did something impulsive. Quite impulsive, really. I was very generously offered a late invitation to join a party for dinner at the newly opened Sugar Club at the top of the Sky Tower in Auckland. Private dining room, no less.

Yes – that’s the Auckland in New Zealand. And yes, I live in Sydney which is in Australia. But really, what’s 2,160 kilometres between friends? As it happens, LM and the teenager were off to Melbourne to check out universities for the weekend and I was at a loose end. I looked online and webjet offered me a reasonably budget flight. I figured it was meant to be…

I’ve written before about my longstanding crush on Peter Gordon. So it was extra-special to have the chance to dine at his newly launched Sugar Club just 7 days after it opened. If you’re not familiar with the restaurant’s history, here’s a blurb from Peter’s website:

The Sugar Club has an iconic history in New Zealand, opening in central Wellington in 1986 with Peter as head chef – and being the first Kiwi chef to bring an Asian and Middle Eastern-infused menu to a New Zealand restaurant. Since then, The Sugar Club opened branches in Notting Hill and Soho in London, again with Peter as Head Chef. During this time, Peter also wrote his first of seven cookbooks, The Sugar Club Cookbook.

Peter Gordon is credited as being the ‘godfather’ of fusion cuisine. He is known for pushing boundaries – where one national cuisine starts and another stops. For him fusion is “fun and it’s playful. It’s simply one of many cuisines, and it happily sits amongst them like a magpie, borrowing from them all.”

Clevedon Valley Buffalo Mozarella, tomato tamarind relish, pickled Medjool dates, macadamia nuts, lemon oil Seriously bad lighting! (Image by TSL)

Clevedon Valley Buffalo Mozarella, tomato tamarind relish, pickled Medjool dates, macadamia nuts, lemon oil
Seriously bad lighting!
(Image by TSL)

Beef Pesto Peter Gordon's signature dish We had sides of duck fat roasts; endive, radicchio abd parmesan; AND steamed greens (Image by TSL)

Beef Pesto
Peter Gordon’s signature dish
We had sides of duck fat roasties; endive, radicchio and parmesan; AND steamed greens
(Image by TSL)

Yuzu Avocado Sorbet with coconut tapioca, passionfruit, and mango, but without the macadamia wafer (for the gluten free girl) Another Peter Gordon signature and it is SO good... (Image by TSL)

Yuzu Avocado Sorbet with coconut tapioca, passionfruit, and mango, but without the macadamia wafer (for the gluten-free girl)
Another Peter Gordon signature and it is SO good…
(Image by TSL)

That was MY meal. Here are a couple of the dishes…

Grilled Cinnamon Quail with roast ginger carrots, plum tapioca Apparently superb! (Image by TSL)

Grilled Cinnamon Quail with roast ginger carrots, plum tapioca
Apparently superb!
(Image by TSL)

Pumpkin Coconut Curry with tofu, spinach, ginger rice For the vegetarian-inclined (Image by TSL)

Pumpkin Coconut Curry with tofu, spinach, ginger rice
For the vegetarian-inclined
(Image by TSL)

Chocolate Star Anise Mousse Cake with poached tamarillo, honey yoghurt cream It was a close run thing, but I'm not mad about tamarillo (Image by TSL)

Chocolate Star Anise Mousse Cake with poached tamarillo, honey yoghurt cream
It was a close run thing, but I’m not mad about tamarillo
(Image by TSL)

Our party of 12 was very well looked after by the very charming and efficient Edward. We had a super evening. The food was superb and the wines delicious. I suspect we were treated particularly well given our ‘private dining room’ status organised by our lovely host. My only complaint is that my images aren’t as good as they would be if LM had been the photographer. Apologies!

Peter Gordon is cooking at the Sugar Club for the next month before he hands over the reins to Head Chef, Neil Brazier. I reckon’ it’s definitely worth a visit!

 

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