November has been going well for us here at the Bistro, busy getting ready for the festive season (which seems to have already begun!), and growing our Moustaches!
Boulcott Boys captain, Dan, with Inspirational mo leader, Sam.
The Boys have been busy grooming their mos and raising money for the Cancer Society of New Zealand and the Mental Health Foundation of New Zealand via Movember. Boulcott st Bistro has raised over $500 from the sale of our special Movember pie and local Yeastie Boys brews. To add to that the ‘Boulcott Boys’ have hit the $600 mark, making over $1,100 for Men’s Health.
The Boys will be donning their glorious furry upper lips for a couple more days (Sam probably longer) so if you want to help them out in their campaign for this great cause then go to http://nz.movember.com/team/576009. If you happened to be hungry or thirsty then you can also show your support by coming down for our special Movember pie and a Yeastie Boys beer, where $5 and $2.50 respectively goes to Movember.
We hope to see you soon.
The team at Boulcott
We were very lucky to try the latest triumphs from Boulcott Street Bistro’s chef de cuisine Emma Davies this afternoon.
Emma developed the recipes herself especially for the Boulcott dessert menu, I could rave on about them all day. They are so delicate with distinctive flavours and every mouthful was a burst of pure joy! Seriously…
And without further ado, I am very happy to introduce you to the two latest editions on the dessert menu;
Elderflower yoghurt panna cotta & poached rhubarb with coconut sorbet.
Addmore elderflower cordial (Geraldine, South Canterbury) and natural unsweetened yoghurt have been lovingly blended to create the base of this divine panna cotta, which is served with rhubarb perfectly poached in citrus zest syrup, and homemade coconut sorbet which sits on a wee shortbread biscuit.
*Is gluten free when served without the shortbread.
New York style chocolate cheesecake with citrus jelly and praline Chantilly
Like all New York style cheesecakes, this gem is baked. The base is made from spiced chocolate biscuit and the filling is a sweet dream weaved from ricotta, cream cheese and Whittaker’s 72% Dark Ghana chocolate.
The citrus jelly is made from tangelo zest. The Chantilly is made by marrying blitzed almond praline and whipped cream. Garnished with a citrus slice, chocolate sauce and orange sauce to finish.
This November Boulcott and the team will be raising funds and awareness for men’s health.
Boulcott St Bistro, in partnership with Yeastie Boys Brewery (Miramar) will be raising money for Movember, who fund two of New Zealand men’s biggest health issues- prostate cancer and depression.
During Movember, for every bottle of Yeastie Boys beer sold, the Bistro and Yeastie Boys will donate $2.50 to the charity.
Not to be out-moustached, Rex will be serving up a masculine lunch dish:
A Yeastie Boys PBK Braised Veal Cottage Pie with a tomato salad
$25 with $5 going to Movember.
Matched, naturally with a bottle of Yeastie Boys PBK, Digital IPA or Gunnamatta IPA. This will be available form 12pm-2pm Monday to Friday for the month of November.
Veal Cottage Pie with a Yeastie Boys Digital IPA
Along with Boulcott’s support, the ‘Boulcott Boys’ will be raising money the traditional way, by growing moustaches in honour of the cause. If you would like to support them, go to nz.movember.com/team/576009
Four clean shaven young men. From right; Alex, Dan, Sam, and Evan.
We don’t want to get all emotional (well, because that just isn’t very manly), but men are very important to us- in our team, clientele, friends and family.
So come out, support the cause and join your favourite bistro in the quest for men’s health.