Pas­ture

Cuisine - - GOOD FOOD AWARDS 2017 -

17.5 / 20

PAS­TURE ex­udes a clear sense of pas­sion. Ed and Laura Verner have cre­ated a 20-seat haven with a strong Nordic-Ja­panese aes­thetic, both in the de­sign of the restau­rant and the clev­erly en­tic­ing food. The six-course sea­sonal set menu fea­tures eth­i­cally sourced in­gre­di­ents mostly cooked over the wood­fired oven. House­made pick­les, fer­ments and pre­serves show­case each sea­son’s bounty – it’s worth go­ing for the house­made rye wheat sour­dough and cul­tured but­ter alone, but there are no dis­ap­point­ments here. Cray­fish smoked with manuka and served with turnip nukazuke is a tri­umph; while the aged her­itage lamb shows care­ful tech­nique that al­low the three cuts to shine. Wines are or­ganic, bio­dy­namic and of­ten nat­u­ral, while the non-al­co­holic drink matches of in­fu­sions, ex­tracts and fer­ments are equally care­fully con­sid­ered. Ser­vice is con­fi­dent and smart and back­ground mu­sic is quirky and fun.

DE­TAILS

235 Par­nell Rd, Par­nell, Auck­land, 09 300 5077, pas­tureakl.com; dinner Wed-Sun, de­gus­ta­tion menu $140

IN BRIEF

Re­fresh­ingly thought­ful cui­sine with an 80s playlist

Cele­riac & buf­falo mozzarella

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