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Although we were in just for desserts, the kitchen did send out a couple savoury teasers.
Blue cheese gougères; viscous and bright English pea shooter.
Chef Andrew Cowan's scrapple topped with a quail egg.
Chef Tony Le's watermelon topped with boar bacon.
On February 12th, we had the first event in our new series of the Secret Pickle Supper Club www.secretpickle.com at Te Aro Roastery & Cafe