A Culinary Odyssey at Inati, Christchurch
A Culinary Odyssey at Inati, Christchurch
On a cool evening, I found myself stepping into Inati in Christchurch. Despite being slightly under the weather, my anticipation was undeterred. What unfolded was an intricate ballet of flavors, textures, and aromas, each dish telling its own story. Let's dive into this delectable journey.
Drinks to Remember:
Perrier Jouet Blane de Blanc - It teased with subtle hints of light walnuts, paving the way for the Pisa Range Riesling 2013. This wine began on a light note, soon diving deep into an earthy embrace with playful undertones of strawberries and mysterious hints of blackberries.
Topsy Turvey Viognier 2020 from Hawkes Bay was the show-stealer. Aged in brand-new oak barrels, its strong vanilla notes, paired with fleeting citrus undertones, deepened and matured towards the finish.
Clos Margeruertie Pinot Noir 2019 from Marlborough was like diving into a deep pool of plum, refreshing and invigorating.
The Bone Line Bordo blend was like a walk in a rain-soaked forest, earthy and rich, reminding one of moss in the most delightful way.
Clearwater Sea Red Fortified Red stood strong at 19% ABV, its sweetness boldly declaring its presence.
Peppermint Tea - The perfect conclusion, aromatic and soothing, wrapping up the drinks on a refreshing note.
The Culinary Delights:
Cured Fish with Fermented Gherkin Jelly - A marriage of the ocean's freshness with the tangy kick of fermented gherkin. While it bordered on being overly sweet, the wine pairing provided a harmonious balance.
Duck Trumpets - An ode to classic flavors, though it felt like it played safe, sticking to a singular, albeit delicious, note.
Butternut Squash and Pumpkin Seeds with Foam - This dish was like autumn on a plate. The sweetness of butternut squash burst forth, soon mellowing down to a rich, meaty fullness. A delightful play of textures and tastes.
Smoked Celeriac + Buckwheat - Here, the aroma played a lead role. The smokiness wafted up, teasing the senses before the flavors took over, with the wine acting as a palate cleanser.
Porcini and Portobello Tiramisu - An innovative take, it felt like a dance of temperatures and flavors in the mouth. The earthiness of the mushroom took center stage, with the tiramisu elements providing a creamy backdrop.
Octopus - Expertly cooked, the deep, oceanic flavors of the octopus were highlighted, ending with a burst of freshness and a hint of fennel.
Boeuf Nut - A culinary masterpiece. Imagine biting into beef doughnuts glazed with vanilla, complemented by puffed beef tendon. Inside, a treasure trove of lemongrass and honey-braised beef awaited, with a hint of aromatic coffee.
Dessert - A symphony of chocolate, black plum, and beetroot sorbet. The nutty chocolate, with its rich depth, was beautifully offset by the tartness of the black plum.
While the food was a melange of creativity and tradition, I did find the service lacking that extra touch of perfection. Especially when one's spending a considerable amount on such an experience.
In conclusion, Inati in Christchurch is more than just a meal; it's an experience, a journey through a chef's imagination. If you find yourself in the city, do treat yourself to this culinary adventure.