Changes put Tin Goose back on top

A sum­mer se­ries spe­cial.

Central Otago Mirror - - CENTRAL NEWS -

When we re­viewed Frank­ton’s Tin Goose early last year we found it want­ing in ser­vice. The once pop­u­lar cafe had slipped and there were lengthy waits to or­der, staff who strug­gled with English and con­fused or­ders com­ing out of the kitchen. We have since learned that a week af­ter our re­view was pub­lished, a new owner had stepped in and changes were made.


When we re­vis­ited The Tin Goose there was a lively hum from lo­cals and vis­it­ing sports peo­ple from the Events Cen­tre. The toy box and col­lec­tion of daily news­pa­pers were still there and the large win­dows en­sured a light, re­laxed at­mos­phere on what was an oth­er­wise dreary day.


The large, scrawled menu on the back wall was thank­fully gone, re­placed by a few writ­ten daily spe­cials, smart lunch and break­fast menus and the cab­i­net chocker with lunch de­lights such as quiche, pani­nis, BLATs and sausage rolls. Or­ders are made and paid for be­fore eat­ing, at the counter – a slick op­er­a­tion this time around. Aside from some con­fu­sion around the ar­rival of a cof­fee, the smartly pre­sented food ar­rived promptly with staff check­ing on our meals. A re­quest for draw­ing pa­per by a child at a busy time was ful­filled with­out fuss and there were no com­plaints as we lin­gered long af­ter com­plet­ing our meals catch­ing up with lo­cals who had popped in for cof­fee or lunch. There was a long de­lay in get­ting our plates cleared but staff were apolo­getic when they did ar­rive.


Miss 4 could not get past the large ham and cheese crois­sant in the cab­i­net ($9.50) and it was quickly and hap­pily de­voured. Af­ter that she helped her sis­ter fin­ish a plate of mas­sive and fluffy pan­cakes with berry com­pote and ba­con ($16.50). I love a good seafood chow­der but given the vari­a­tion in qual­ity and quan­tity of this favourite I’m al­ways wor­ried an un­sat­is­fy­ing ver­sion will be dished up and my lunch spoiled. How­ever, the Tin Goose’s chow­der ($12.50) was rec­om­mended by a friend and I was not dis­ap­pointed. A creamy, rich soup with lots of mus­sels and a side of cia­batta – it was beau­ti­fully pre­sented and de­li­cious. Karen had the risotto with peas, feta, le­mon and thyme ($13.90) and found the fresh peas a de­light­ful con­trast in flavour and tex­ture with the creamy yet light risotto. It was a gen­er­ous por­tion and per­fectly fill­ing. Af­ter con­fu­sion over the re­moval of an egg from Karl’s steak sand­wich the last time we dined he was keen to put staff to the test and or­dered the Tin Goose Burger – sans egg ($13.90). It ar­rived ex­actly as re­quested and in­clud­ing a big juicy pat­tie and mas­sive dol­lop of beetroot rel­ish. Drinks in­cluded a Char­lie’s orange juice and a se­lec­tion of Phoenix bev­er­ages (all $4.20) and the best flat white I have had in a long time ($4).


Big changes have been made at The Tin Goose. We found the staff friendly, re­laxed and ef­fi­cient and the menu had a great mix of favourites and in­no­va­tive op­tions. Each meal had a unique pre­sen­ta­tion, all sim­ple yet smart – a feast for the eyes. Given the steady stream of lo­cals through the door it is clear word has got out that The Tin Goose is back and re-es­tab­lish­ing it­self as a Frank­ton favourite.

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