Sofitel Queenstown Hotel and Spa executive chef Ross Woodvine said last week he devised a dish of Roma tomato, capsicum, sweet basil and chilli gazpacho for "sloth", complete with sipping straw for an extra element of laziness.
An indulgent confit of duck and rabbit wrapped in Serrano ham with truffle oil Granny Smith apple chutney as "greed".
Not one, but two dishes were created to stimulate "envy" on either side of the dining table, with twice-cooked crispy pork belly with violet potatoes and calvados apples, or lamb fillet with garlic and rosemary, courgette and lemon couscous sushi and snow pea tendril salad.
Mr Woodvine said the aphrodisiacs rosemary and ginger spiced a fizzy orange sorbet to become "lust", while "pride" in New Zealand products was behind the concoction of poached whole scampi, seared Nelson scallop, turbot fillet, mussels with mushroom risotto and Sauvignon Blanc cream broth.
The "wrath" of pepper-crusted Southland venison loin, rosemary fondant potato, capsicum coulis with valharona and chilli jus, followed by a shared "gluttony" of chocolate brownie, chocolate mousse, chocolate tuile, chocolate ice, chocolate sauce and chocolate rubble, completed the experience.
The executive chef said he came up with the idea of a degustation for St Valentine's a few years ago and refined it to his satisfaction for patrons in Sofitel's Vie restaurant tomorrow, from 6pm.
The menu cost $99 per person and bookings and dietary requirements in advance were recommended by calling Sofitel.
