New restau­rant has best hand-cut chips

Central Otago Mirror - - FEATURES -

check on our meals to see if ev­ery­thing was al­right.


For starters shared breads with dukkah and dips ($10) and toasted brioche with poached pear, vanilla mascarpone and hazelnut pra­line ($15). The dukkah and dips were fan­tas­tic and the brioche would hit the spot of any­one want­ing some­thing on the sweeter side. We then or­dered the seafood chow­der ($18), the slow cooked pork shoul­der with harissa, red cab­bage and ap­ple slaw on toasted fo­cac­cia ($18) and the beef burger and hand cut chips ($19.50). The food was well pre­sented and were a good size, ex­cept the burger which was on the small side. How­ever, the chips were mouth wa­ter­ing. I can say I have not eaten a chip that tasted so good in a long time. The seafood chow­der was packed with mussels, prawns, ba­con and potato but the pork was slightly colder then I thought it should have been. There was a range of cabi­net food as well. I look for­ward to testing out more of what was on of­fer on the din­ner menu, the ex­ten­sive wine list and cock­tails.


The restau­rant, which opened last year, also of­fers out­door dining and an out­door play area for the kids. Whether catch­ing up for a quick cof­fee, look­ing for a fresh place to dine or want­ing some­where to have a sneaky drink, I would rec­om­mend Graze.

Toasted brioche with

poached pear, vanilla mascarpone and hazelnut pra­line and the breads with dukkah and dips at


Graze restau­rant in Lake Hayes Es­tate.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.