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Yes Deer, at Hippopotamus It’s L’Extraordinaire!

December 18, 2018 Food & Beverage No Comments Email Email

Executive Chef Jiwon Do further enhances QT Wellington’s Hippopotamus Restaurant’s reputation for culinary adventure with the introduction of a delectable, first of its kind, deer milk dessert.

We know that extraordinary is everywhere on Hippopotamus Restaurant’s menu, but Jiwon Do’s latest creation is so out of this world we couldn’t help but give it a title all of its own. Described as ‘a forever evolving handcrafted dessert’, we are thrilled to offer out diners the chance to savour L’Extraordinaire

The list of meticulously selected elements in L’Extraordinaire is enough to set the tastebuds tingling – New Zealand Honeycomb, Hunter Reilly Manuka Honey Jelly, Sablé biscuits, and Thyme meringue – but the real star of the show is the award winning deer milk from Pamu farms, produced exclusively from free to roam, South Island red deer.

Hippopotamus is one of a small, select group of New Zealand restaurants privileged to work with this innovative product. Pāmu’s herd of 80 red deer produces just 6000 litres of milk each season. The scarcity of the product is a huge draw card for the discerning foodies who are seeking out innovation and originality from their dining experience.

Scarcity, however, is not enough for Executive Chef Jiwon Do. Taste and quality are always paramount in his unending search for superb ingredients, and Pāmu Deer Milk hit all the right marks.

“To savour this milk on its own is to experience tasting the most sublime silky cream,” he says.

“As soon as my team and I tasted it, we knew we wanted to create a crème patissiere that is unlike anything we’ve served before. It’s hard to describe the finished product. Perhaps it’s better you find out for yourself,” he says with a laugh.

Hippopotamus is already front and centre on the Wellington culinary scene when it comes to French finesse. Jiwon Do has already elevated the restaurant’s iconic offerings by refocusing his attention on the best of Kiwi produce and applying his classical French treatment.

L’Extraordinaire could well be the exemplar of this highly skilled and creative approach to cuisine.

Jiwon Do adds, “It’s just as exciting for us to offer this dessert as it is for guests to indulge in it. It’s rare for chefs to work with a completely new product and I’m lucky to have a team that sets the bar high.”

L’Extraordinaire will be on Hippopotamus’ menu until early 2019.
Don’t take our word for it, taste for yourself and book now at

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