I parted my lips in apprehension, letting the smooth cold liquid run over my tongue and along my teeth and gums, swallowing the pleasant chilli-mango puree margarita, shaken with fresh lime, Olmeca reposado tequila and agave syrup. And then... Smack! A kick like a mule. Oh WOW! Sweat! Heat! I sat bolt upright, flushed, grabbed my water and took a large gulp. Burn, baby burn. Breathe. Wew! Lekka! Another sip?
Once I'd recovered from my chilli-infused margarita, the rest of the evening at New Zealand chef Peter Gordan's Kopapa was comparatively tame as we shared the tapas-style sharing plates of delicious little chestnut croquettes served with a tomato, lime & chilli jam; a chickpea battered aubergine & Manouri fritter; pan fried Scottish scallops in a sweet chilli sauce; densely packed spring rolls of slow roasted duck & a tamarind aioli; and a delicious pork belly with a preserved lemon & prune chutney & cider jus.
We finished with an interesting banana tarte tatin, served with a heavenly sea salt caramel and rum and raisin labne.
We had eaten here once before, and had the added pleasure of seeing Peter Gordan cooking in the kitchen. I must admit that I had been dreaming of the 3-way oysters that were on the menu the last time, so I was ever so slightly disappointed not to see them - I think this girl about town has been too spoilt!
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