PACI­FICA

17.5/20

Good Food Guide - - Hawke’s Bay -

The ques­tion “What is Kiwi cui­sine?” is of­ten asked, and the an­swer could well lie in the of­fer­ings of chef Jeremy Rameka (right) at Paci­fica. A del­i­cate and re­strained touch in the kitchen re­sults in beau­ti­fully pre­sented flavours, and an op­por­tu­nity to truly taste the in­gre­di­ents that Rameka has front of mind. His pas­sion is for lo­cal, fresh in­gre­di­ents, and over the five-course de­gus­ta­tion din­ner you might have ku­mara and moz­zarella tortellini in a Bo­s­tock chicken broth; ling and smoked ware­hou in a shi­itake and soy broth; and Ho­hepa honey and lemon vanilla pas­try cream. The roar of the sea can be heard from the en­trance of the small, elec­tric blue con­verted bun­ga­low that houses the restaurant, and the walls are adorned with flax weav­ings. Rameka’s part­ner, ex­pert maitre d’ and knowl­edge­able som­me­lier Natalie Bul­man, en­sures din­ers en­joy a tai­lored and spe­cial ex­pe­ri­ence.

209 Marine Pa­rade, Napier, 06 833 6335, paci­fi­carestau­rant.co.nz Din­ner Tues-sat; de­gus­ta­tion menus $50

IN BRIEF Cap­tur­ing the essence of Kiwi food, with fi­nesse

Seared crumbed lemon­fish, eg­g­plant puree, steamed green­lip mus­sel, ku­mara chips & flash-fried kale

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