Now is probably not the time to say that I've never watched My Kitchen Rules, Masterchef or any other cooking show. I did know Dai and Dal from the Wellington Wine and Food Festival earlier this year and really enjoyed their Tom Khem and coconut rice balls. I also don't know much about Laotian cuisine but am a huge fan of food from Laos' neighbours, Vietnam, Cambodia and Thailand.
A three course Laotian meal with a modern twist and wine matching made for a blissful night out. The name Mint was inspired by the use of fresh herbs in Lao cooking, representing fresh, new flavours and is also a kiwi-ism for something that is good. Dai was the front of house host for the evening while Dal oversaw all the cooking.
We arrived to find two huge, long tables impeccably set for around 60 guests and glasses of Palliser Estate Methode Traditionelle waiting - another yes for the wine list. The table decorations were beautiful, with little bottles and vases of flowers and fresh mint leaves all along the centre.
|Table for 60|
|Steamed duck, shitake mushroom and bamboo dumplings in a spicy broth|
|Tom Khem pork belly with crispy coconut rice balls.|
|Sago with coconut and lychee sauce, mangoes and a meringue slab|