THE GROVE

18/20

Good Food Guide - - Auckland -

Chef Ben Bayly and owner Michael Dearth have seem­ingly bound­less en­ergy for the rigours of the hospo busi­ness. Bayly turns out food that’s as­sured, cre­ative and down­right de­li­cious; Dearth over­sees a restaurant that runs like a well-oiled ma­chine, com­plete with fan­tas­tic staff and a killer wine list. The Grove’s a fine-diner, though its lo­ca­tion in the heart of the city means it’s as pop­u­lar with the busi­ness crowd as it is with cou­ples and groups cel­e­brat­ing. It’s de­gus­ta­tion-only, with beau­ti­fully com­posed pro­gres­sions of in­tri­cate dishes – the likes of ash-dark­ened tapi­oca crack­ers with salmon roe segue­ing to grass-fed wagyu beef hangar and rib with chim­michurri, fig and liquorice. The long, nar­row room has a com­fort­able and wel­com­ing lounge bar area at the front, while in the din­ing area, wooden floors, pris­tine white linen and rich art­works cre­ate a warm-toned, lux­u­ri­ous space.

St Pa­tricks Square, Wyn­d­ham St, City, 09 368 4129, the­grover­estau­rant.co.nz Lunch Thurs-fri, din­ner Mon-sat, de­gus­ta­tions $99-$145

Beau­ti­ful de­gus­ta­tions in a lux­u­ri­ous, wel­com­ing space IN BRIEF

Grass-fed wagyu hanger, long-cooked short rib, chimichurri & sun­chokes cooked in hay

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