AT­MOS­PHERE:

Central Otago Mirror - - FOOD FOR THOUGHT -

Two friends and I planned to go to Bre­con Street Mer­chant for lunch, as­sum­ing they were open, showed up at 12.30pm sharp to find out they opened at 2pm. So we came back for din­ner. The doors were wide open, with a bar­man giv­ing us a warm wel­come.

The 1920s pro­hi­bi­tion pe­riod style has a classy in­te­rior, dark lights and comfy red so­fas. The restau­rant had a big fire place in the mid­dle, which was not lit up, but I imag­ine would cre­ate a cozy at­mos­phere in the win­ter. The only down­side was the lack of peo­ple when we ar­rived. A ta­ble of four next to us was the only one oc­cu­pied.

and fries ($22) or three-hour slow cooked beef ($22.50).

How­ever, the menu was dom­i­nated by hot pressed sand­wiches served with shoe­string fries and a dip­ping sauce.

My friends or­dered sand­wiches, one veg­e­tar­ian ($15.50) and one chicken ($16.50). The chicken sand­wich had crispy coated chicken breast with spinach pesto. Ex­tra ba­con or cheese was avail­able ($2). The dish was ‘‘yummy’’, with spicy fries be­ing a per­fect ad­di­tion to the sand­wich. The veg­e­tar­ian sand­wich ‘‘The Toupee’’ had cour­gette, red onion, potato, red cap­sicum, moz­zarella, mush­room and wal­nuts.

I was told the sand­wich had a nice mix of flavours and in­gre­di­ents, but the crunchy wal­nuts were ques­tioned. I wanted to be dif­fer­ent and or­dered the mac ‘n’ cheese snack and chicken nib­bles ($10 each) with cel­ery, car­rots and a blue cheese dip­ping sauce on the side.

I com­pletely missed the fact that the chicken was hot. It even said Hot Hot on the menu - oops. And when the nib­bles ar­rived the sauce surely was su­per spicy.

Thank­fully the veg­gies and a mac’n cheese snack cooled down my burn­ing mouth. when we were din­ing around 7pm and it wasn’t busy, so maybe only two staff mem­bers was the right num­ber. The food was served to us rather fast, and the cock­tails were served first.

I thought it was lovely how the bar­man had a heap of ideas on the vir­gin cock­tail for the sober driver and went through each op­tion de­scrib­ing the flavours. He was keen to cre­ate some­thing new, mix­ing my favourite flavours, even thought it was not on the menu.

We did not get wa­ter served to us and we were not told where to get it from ei­ther. I needed it to put the fire out when I had that Hot Hot chicken. We spot­ted a ta­ble with wa­ter and glasses on the far end of the restau­rant and helped our­selves to it.

DASHA KU­PRIENKO / FAIRFAX NZ

Pressed sand­wiches and mac’n cheese cro­quettes, $10 and cock­tails at The Bre­con Street Mer­chant.

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