THE SHED AT TE MOTU

15.5/20

Cuisine - Good Food Guide - - Waiheke Island -

This is the place to go for real sea­son­ally led food – you won’t find any in­gre­di­ent that isn’t grow­ing out­side in the gar­den or in season from the land or the sea. Chef Bron­wen Laight is mas­ter­ful in the style of fresh, in­spired but rus­tic cui­sine that is ex­actly what you’d hope for in a win­ery restaurant, and a sense of place, ter­roir, is clear through­out a din­ing ex­pe­ri­ence here. In late au­tumn you might have ka­hawai with romesco, anushka pota­toes, fen­nel, ca­pers, hazel­nuts and mint, or crispy pig’s head with ruby sauer­kraut, ap­ple, mus­tard and mi­cro­greens, and fin­ish with gin­ger-lime sago, pear-ries­ling sor­bet, fei­joa, co­conut and per­sim­mon. Te Motu’s ex­cel­lent Bordeaux-style wines are a per­fect match to Laight’s food, and it’s a plea­sure to be able to taste sev­eral wines when try­ing to make a choice.

76 One­tangi Rd, One­tangi, 09 372 6884, temotu.co.nz Lunch Thurs-mon, din­ner Fri; large plates $29-$39

In­ter­est­ing, sea­sonal IN BRIEF food and de­light­ful wines

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