CAS­SIA

16/20

Cuisine - Good Food Guide - - Auckland -

BEST SPE­CIAL­IST RESTAU­RANT

Tucked away in the base­ment of a laneway brick build­ing, with low ceil­ings, ex­posed util­i­ties and con­crete sur­faces, Cas­sia has a strongly in­dus­trial feel. Clever use of light­ing, a bistro-style col­lec­tion of dif­fer­ent-sized ta­bles, sub­tle par­ti­tion­ing and in­spired use of colour give the space an eclec­tic, stylish com­fort. Ser­vice is re­spon­sive and very well in­formed and the drinks list is com­pre­hen­sive, with a quirky list of cock­tails ref­er­enc­ing the In­dian fo­cus of the finely crafted menu. It is the re­fine­ment of this cui­sine that has brought Cas­sia to heady heights in the last year. Sid Sahrawat, with his knack of know­ing how to push culi­nary bound­aries, has taken flavours from a num­ber of dis­tinct In­dian re­gions to de­liver con­tem­po­rary, in­ter­est­ing dishes. A re­cent com­bi­na­tion of chicken and duck with kad­hai spices and turnips was, with its lay­ers of tex­tures and flavours, a tri­umph. 5 Fort Lane, City, ph: 09-379 9702, cas­siarestau­rant.co.nz Lunch Wed-fri, din­ner Tues-sat; mains $28-$50 IN BRIEF An ex­cit­ing take on con­tem­po­rary In­dian

RUN­NER-UP

SPON­SORED BY MON­TEITH’S

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.