Kiwi Cordon Bleu

Press, 26 February 1987, Page 22

Kiwi Cordon Bleu

“Kiwi/French cuisine” is how executive chef Geoff Loader describes what he will be preparing at the Thomas Edmonds Restaurant from Sunday, March 1.

“A French style, incorporating New Zealand foods,” he says. Geoff has had 15 years cooking experience, most recently at Grimsbys in Christchurch and before that at the Melbourne Hilton.

The Thomas Edmonds has a 46 seat indoor capacity and outdoor seating for up to 48 more during the daytime.

The menu is aimed to cater for all tastes — seafood-lovers and vege-table-lovers. All juices are freshly squeezed, not the packaged variety. Appetisers include smoked salmon, shrimp and melon cocktail and avocado.

On the entree list is camembert in phyllo pastry, mussels, and white veal.

Mains include a spinach and fetta crepe, rack of lamb with mustard and herbs, filet mignon in bacon, sole fillet stuffed with shrimps, chicken breast with mushrooms, pistachio nuts and sweet-

breads. When scallops are freshly available in quantity, they will be added. Mains range from $lB-$25. A high-class dessert trolley and a cheeseboard (European and New Zealand cheeses) will be offered. Diners finish off with Twinings tea, freshly roasted coffee, espresso or cappuccino and petits fours. The lunch menu offers appetisers like seafood and melon cocktail or pate at $6-$7, mains include lamb noisettes, fish, ribeye or an omelette at around $lO, and the same dessert trolley and cheeseboard available to evening diners.

The indoor lunch menu will be served between midday and 2.30 p.m. Outside dining throughout the day offers open sandwiches of smoked salmon, chicken or roast beef, or vegetarian combination at $4-$5, or salad and quiche at $4.50. This is aimed to appeal to business people, office workers and tourists seeking simple, inexpensive fare.

Bookings for indoor lunches and evening meals are now being taken on 794-834.