CUL­PRIT

Good Food Guide - - Auckland -

14/20

Cul­prit’s name is pro­jected on a con­crete wall in­side the restaurant’s sub­tle en­trance via an old-school over­head pro­jec­tor, lead­ing you up to a brick-walled room dec­o­rated with neon strip lights. It’s a great op­tion for a fun night out with a group; the yum cha-es­que trol­ley ser­vice mean­ing you can try as lit­tle or as much as you want. Flavours are big and bold – think black gar­lic-glazed eg­g­plant with baba ganoush, feta, lemon and pa­prika oil, or pinot­poached West Coast tur­bot with chest­nut puree, au­tumn greens and mush­rooms. Che­fowner Kyle Street (above), who is ex-de­pot, has a no-waste ethos, so sec­ondary cuts are a big fo­cus – the likes of mut­ton neck, pig face and beef tongue. The drinks list has a nice mix of nat­u­ral wines and more tra­di­tional op­tions, as well as great craft beers and cock­tails.

12 Wyn­d­ham St, City, 09 377 5992, cul­prit.co.nz Lunch Thurs-fri, din­ner Tues­sat; large plates $32-$37

A fun din­ing con­cept IN BRIEF for a night out with friends

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.