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Pescatore

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Acclaimed head chef Reon Hobson takes a conceptual approach to contemporary cuisine. The three menus – à la carte, five-course and the sensory Evolution menu – change seasonally, but may include tea-smoked Akaroa salmon with mandarin purée, black olive and seaweed crisps.
The George, 50 Park Terrace, Christchurch
Tel: +64 3 371 0257
www.thegeorge.com/restaurant-dining/pescatore
Pescatore-table

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