THE GROVE

18.5/20

Cuisine - Good Food Guide - - Auckland -

The Grove’s star con­tin­ues to il­lu­mi­nate the Auck­land din­ing scene, with an ab­so­lute com­mit­ment to qual­ity in ev­ery as­pect of the din­ing ex­pe­ri­ence. Owner Michael Dearth en­sures a pol­ished per­for­mance from well-in­formed servers who at­tend ef­fort­lessly to ev­ery need. The wine list is mem­o­rable for its depth and its cel­e­bra­tion of both lo­cal and im­ported wines, rep­re­sent­ing both the ex­pected and the sur­pris­ing. The abil­ity of chef Ben Bayly, now a house­hold name, to de­vise and de­liver plates of im­pres­sive com­plex­ity is phe­nom­e­nal. Un­der­state­ment and fi­nesse de­fine dishes such as a beau­ti­ful lit­tle bowl of ra­men “noo­dles” made from cut­tle­fish, over which beef broth is poured from an el­e­gant Ja­panese teapot. At The Grove ev­ery lit­tle thing mat­ters, ev­ery taste and pref­er­ence is catered for, great pro­duce and su­perb wine are trea­sured and con­sis­tency is key. St Pa­trick’s Square, Wyn­d­ham St, City, ph: 09-368 4129, the­grover­estau­rant.co.nz Lunch Thurs-fri, din­ner Mon-sat; de­gus­ta­tion menus $89-$145 IN BRIEF A bea­con of ex­cel­lence where ev­ery de­tail mat­ters

Ōra King sal­mon, creme fraiche, potato beignet, smoked but­ter & horseradish

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