Melting Moments of Exquisite Satisfaction

There are many reasons why  a visit to the Blue Duck Cafe, on that unfortgettable, sweeping right hand bend at Motukarara on Banks Peninsula, will not disappoint.

For me, one of the more important ones is the reputation of the chef and owner, Glen Swift, formerly Head Chef at Tiffany’s in Christchurch. With what seems like consummate ease he skilfully  delivers rewarding experiences on his plates, testimony to his gastronomic proficiency; there is an evident flair well removed from everyday perceptions of country life yet his use of local produce and tantalising pairings elevate a dinner at his restaurant to an exciting, almost euphoric level.

I was  impressed with everything I ate. The Cream of Parsnip soup with saffron crème fraiche arrived at my table, beckoning with its subtle garden vegetable mainstay pumped up with the playful sharpness of the crème fraiche and the luxury of the saffron.

My blood was coursing expectantly and my heart racing with excitement as a beefy rib eye waltzed in, dancing gaily with watercress, walnut & Blue Cheese salad, pepper sauce and the utter  ubiquitousness of fat chips. Like a siren of the big screen from the 1930s this superlative number seduced its target, our lips met and the melting moments of exquisite satisfaction, so fleeting, so carnal, so absolutely worthwhile, gave angelic wings to dreams of joyful, poetic pleasures.

The blue cheese backpacked the walnuts in a devilshly divine dalliance that competed vigorously for my attention. I truly loved the match which seemed so perfect in every way. Texture and taste, a fine example of the beauty of food!

Three Kiwi cheeses performed the finale, rendering the $50 three course menu price ridiculously good value for money and  reasonable almost beyond belief. A generous wedge of Kikorangi Blue, a Whitestone Aged Waxed Cheddar and a local Brie all played a well conducted symphony before my very eyes. A superb quince jelly and walnut bread made up the rest of the quintet of complementary delicacies. All that was left was for me to finish my bottle of Pete’s Natural Currant Crush – tasty sparkling, organic blackcurrant juice, served chilled.

The restaurant is BYO only so if you are wanting to enjoy a wine then make sure you plan ahead as there are limited venues within easy driving distance.

I dined on a Saturday night and waitress Alana was a refreshing, naturally talented person who did an excellent job of looking after the four tables of guests on the night. This is a restaurant where you may be moved to leave a generous gratuity for Glen and Alana as they work well as a team and deliver top service and impeccable, irresistible food.