SPLIT, LIMIT OR BLOW YOUR BUDGET?

What's the budget for the night?

One of the reasons for doing a degustation at home is that it costs a hell of a lot less than in a fancy restaurant. Yes the quality may be less than your award winning chef, but that is more than compensated for with the money that is left in your pocket.

So how do you spread the costs for the night??

This really depends on each group, some people want to go out and spend $$$ on their one dish whereas others can easily combine impressive ingredients for a fraction of the costs - it really depends on what your group wants to do.

Try a couple of options

1. One month split the total costs and then when you have your next degustation dinner at someone elses house just pay for your own course ingredients and see how it stacks up.

2. Another challenging way to do it is to limit your costs for the dish to say $20. This of course depends on the number of people dining and what your theme is for the night, if you choose to have one.

Either way, it will be substantially more affordable than splashing out on a $150 pp degustation at the best restaurant in town.

We haven't covered the budget to include wines and drinks as we have found that most people use the dinner party as an opportunity to grab a bottle they have been saving "for a special occasion"

Our advice is the special occasion occurs when you open the wine!!!