ROOTS

18/20

Good Food Guide - - Canterbury -

Since it as­cended to the heady heights of Restau­rant of the Year in the 2015 Cui­sine Good Food Awards, we reckon Roots has got even bet­ter. Chef-owner Gi­ulio Sturla’s dishes are more com­plex, more re­fined, with the same fo­cus on hum­ble, hy­per-lo­cal in­gre­di­ents that are trans­formed into truly spec­tac­u­lar dishes. An in­cred­i­bly cre­ative of­fer­ing pairs “tacos” made from fer­mented Māori pota­toes with parsnip, black gar­lic, sauer­kraut, cured nas­tur­tium pods and miso but­ter in an ab­so­lute ex­plo­sion of tex­ture and flavour, while each el­e­ment of a kingfish ce­viche with chia seeds, lemon ver­bena, daikon and bor­age flow­ers works in per­fect har­mony with the oth­ers. The prove­nance of ev­ery el­e­ment in ev­ery dish is ex­plained as the dish is pre­sented at the ta­ble, oc­ca­sion­ally by one of the chefs them­selves, while each drop on the strongly lo­cal, bio­dy­namic-fo­cused wine list has a per­sonal con­nec­tion to a dif­fer­ent staff mem­ber. 8 Lon­don St, Lyt­tel­ton, ph: 03-328 7658, root­srestau­rant.co.nz Lunch Fri & Sat, din­ner Tues-sat; de­gus­ta­tion menus $90-$185 IN BRIEF Highly cre­ative food, con­nected to the source at ev­ery level

Fig ice, tex­tures of choco­late, caramel & burnt fei­joas

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