NERO

14.5/20

Cuisine - Good Food Guide - - Hawke’s Bay -

Few provin­cial restau­rants have as much to rec­om­mend them as Nero. Chef Scott Kennedy and his wife Yvette have crafted an en­vi­able rep­u­ta­tion for the gen­eros­ity of their hos­pi­tal­ity and the at­mos­phere of the ren­o­vated villa that houses Nero is de­light­fully warm, with com­fort and in­ti­macy the main pri­or­ity. The menu cel­e­brates lo­cal and sea­sonal pro­duce as much as pos­si­ble, with meat be­ing a par­tic­u­lar spe­cialty and its prepa­ra­tion clearly a skill of multi-award-win­ning Kennedy. Fish and seafood are also treated with re­spect, with a re­cent high­light a beau­ti­fully fresh plate of art­fully pre­sented blue cod served with a de­li­cious but­tery sauce flavoured with lemon and ries­ling. Por­tions are gen­er­ous and prices rea­son­able. Ser­vice is ef­fi­cient and at­ten­tive, de­liv­ered with a gen­uine smile and an ea­ger­ness to please. 36 Ames­bury St, Palmer­ston North, ph: 06-354 0312, cafen­ero.co.nz Lunch Mon-fri, din­ner Mon-sat; mains $26.50-$41 IN BRIEF Thought­ful cook­ing in a wel­com­ing en­vi­ron­ment

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