Field & Green

Field & Green offers evocative European soul-food that delivers robust flavours full of personality, and beverages to match.

Bookings: Contact us by phone, email or through our website

Contact:

Events - August 1 - 31

Campo & Verde

For two weeks Field & Green will be transformed into ‘Campo & Verde’ offering the distinct cuisine of ‘Cucina Ebraica Romanesca’. Crafted in the Jewish ghetto of Rome and 2,000 years in the making, explore the mix of distinctive flavours of Italy, the Middle East, and Spain alongside kosher traditions. Discover that many Italian dishes have Jewish roots through the introduction of produce like aubergine, artichoke and fennel, mixed with foreign spices and pastes, and later enriched by Iberian influences. Head chef Laura Greenfield creates a mouthwatering menu; each dish an invitation to unexpected delights.

WHEN: Thu 1-Fri 16 Aug, usual restaurant hours.

    *Cannot cater to dietary requirements

Dates:

Various times throughout August

Aug 01, 8:30am - 2:30pm

Aug 02, 5:30pm - 9:30pm

Aug 03, 9:30am - 9:30pm

Aug 04, 9:30am - 2:30pm

Aug 07, 5:30pm - 9:30pm

Aug 08, 8:30am - 2:30pm

Aug 09, 5:30pm - 9:30pm

Aug 10, 9:30am - 9:30pm

Aug 11, 9:30am - 2:30pm

Aug 14, 8:30am - 2:30pm

Aug 15, 5:30pm - 9:30pm

Aug 16, 8:30am - 2:30pm

Price: Free

Event enquiries: raechal@fieldandgreen.co.nz

Same Same but Different: Ravinder Bhogal (London)

Ravinder Bhogal is a food writer, TV presenter, journalist, cook and restaurateur. Born in Kenya to Indian parents Ravinder’s food is inspired by her heritage, culture and her London upbringing. Her cookbook Cook in Boots was awarded Best Debut Cookbook at the Gourmand World Cookbook Awards. She’s travelled the globe for Channel 4’s TV show ‘Food: What Goes in your Basket?’, and also presented a special documentary ‘The Great British Curry Trail’ for the BBC. In 2016 she opened Jikoni restaurant to rapturous reception and critical acclaim. This collaboration celebrates the diversity of food enriched by each chef’s culture and upbringing. Much as Laura Greenfield’s passion for cooking stems from her Jewish family life in London, Ravinder draws on her mixed heritage of East African, Middle Eastern, Asian and British. They each create a five-course tasting menu complementing their similarities and differences. Taste both, exploring the diaspora of cuisine, of flavours and dishes shared across the regions. Same same but different.

Tickets for this event are limited, therefore to give everyone an equal opportunity to access tickets these were allocated by ballot. The cut off for this has now past and ballot entries will be notified by Friday 7 June.

    *Cannot cater to dietary requirements

Dates:

Various times throughout August

Aug 23, 6:30pm - Late

Aug 24, 6:30pm - Late

Price: $175 - 250

Event enquiries: raechal@fieldandgreen.co.nz

Dine - August 1 - 16

Festival Dish

Cassola - baked Zany Zeus ricotta and orange zest soufflé served with marmalade and chocolate sauce.

  • NFNut Free
  • VVegetarian

Price: $15

Availability: Lunch & Dinner

Fixed Menu

Courses Outline:
Torta di Erbe - artichoke, spinach and pea tart, deep-fried curly endive
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Spalla di Montone - braised lamb shoulder with olives and fennel, saffron olive oil mash
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Festival Dish: Baked Zany Zeus Ricotta and orange zest soufflé served with marmalade and chocolate sauce

    *Cannot cater to dietary requirements

Price for three courses: $55

Regional Beverages

Wine:
Matched to each course, : $30

Burger - August 17 - 31

Maximus Decimus Meridius

Roman beef burger with Kāpiti blue cheese, iceberg lettuce, tomato, and mayonnaise on a Zaida's Challah bun, with polenta and Parmesan fries with tomato relish. Matched with Garage Project Bliss - Backyard Lager.

    *Cannot cater to dietary requirements

Garage Project Beer Match: Bliss - Backyard Lager

Price: $19 / with Garage Project beer $30

Cocktail - August 1 - 31

Juno e Fino

Handcrafted Reid + Reid Finocchietto wild fennel liqueur, Reid + Reid Native Gin, Campari, sugar syrup, lemon juice, Prosecco and orange rind, accompanied by Torzelli, deep-fried curly endive.

  • DFDairy Free
  • NFNut Free
  • VVVegan
  • VVegetarian

Price: $21

Ceres e Fino

Mocktail

Wild fennel syrup, ginger beer, freshly squeezed blood oranges, lemon juice and orange rind. Accompanied by Torzelli, deep-fried curly endive.

  • DFDairy Free
  • NFNut Free
  • VVVegan
  • VVegetarian

Price: $14