Rona’s setting food trend
The smell of grilled cheese wafted across Rue Lavaud. Like moths to a flame, strolling feet turned on the spot, mine included, to track down the source – Rona’s, Akaroa’s newest eatery.
Christchurch and its surrounding towns are experiencing a resurgence of good eateries as confidence in the region is restored, seven years after the 2011 earthquakes rattled brick walls to the floor and businesses from once-bustling streets.
From the Victorian cafe in Orton Bradley Park to the multitude of food offerings in the south of central Christchurch, and now Rona’s in Akaroa, there is funky food aplenty in Canterbury.
The cafe, on Rue Lavaud in Akaroa, opened earlier this month. In a vintage yellow building once occupied by Gallery Lavaud art gallery, owner Caroline CooperDixon has created something Akaroa seemed to lack.
Many of the towns eateries are tired. Laminated menus and unenthusiastic taste make one question whether they are resting on their laurels, propped up by the captivated cruise ship crowd who have little choice but to chow down on scones and chicken, cranberry and brie paninis.
With the foresight of angry chefs writing into the paper, this verdict is not cast on all Akaroa restaurants. The Brasserie Kitchen and Bar serves up tasty dishes and quality cabinet food as do others. The chips at HarBar Beach Cafe and Bar are top notch.
The setting is beautiful. French street names set against the rolling hills of Banks Peninsula. Many of the businesses along the main strips are lucky enough to be housed in heritage cottages. Several eateries even boast large gardens and seating areas.
What Rona’s provides is the slickness of a city establishment and quality small goods.
‘‘For now, we’ll just be pushing grilled cheese sandwiches, Supreme coffee, some good drinks and Sweet and Savage doughnuts,’’ Cooper-Dixon said.
‘‘At the end of the month we’ll open the full restaurant and bar for lunch and dinner.’’
Chef Finbar McCarthy said they planned to use fresh produce from Akaroa.
‘‘We’re going to do some smaller sharing plates so everyone can come in and share a few different tastes,’’ McCarthy said.
A large courtyard at the back of the cafe is surrounded by lush garden. Behind the back fence, McCarthy shows off their hot houses. In one, a yuzu citrus plant, which McCarthy said was the most prized citrus in the world.
‘‘We used to pay €100 a litre for the juice in Europe,’’ he said. ‘‘It’s awesome.’’ McCarthy’s taste was set to bring interesting flavours to the menu. He served complimentary ‘‘harvest cake’’ to those lucky enough to be there on the day, with elderflower and lemon zest yoghurt. ‘‘I’ve pickled some elderflower too, which I think will be really good with pork.’’
Next time you’ve taken the effort to drive over the hill to Akaroa, or if friends are arriving on a cruise, recommend they check out Rona’s. There is no doubt where I will be getting lunch next time I’m in town.