The per­fect recipe

Ma­cau Lounge and Ma­cau Bar & Kitchen make for a good night out

Bay of Plenty Times - - Indulge December -

Don’t you just love this time of year — the prom­ise of warm sum­mer nights, evenings out, so­cial­is­ing with friends. Well that’s un­til last week when win­ter ar­rived again, we un­packed the win­ter du­vet, dusted off the win­ter wool­lies as the southerly roared through the Bay.

Just when we had given up hope of hav­ing an out­side Christ­mas party, the sun broke through on Fri­day. It was a beau­ti­ful evening so we de­cided to try the re­cently launched Ma­cau Lounge above the well-es­tab­lished Ma­cau Bar & Kitchen.

Gavin greeted us warmly and es­corted us up­stairs to the Ma­cau Lounge. Climb­ing the stairs you had an an­tic­i­pa­tion that you are about to ex­pe­ri­ence some­thing spe­cial.

The new Ma­cau Lounge d´ecor fol­lows the Asian in­flu­ence from the res­tau­rant but adds an­other di­men­sion with mood light­ing, stun­ning art­work and beau­ti­fully crafted seat­ing booths.

And if that wasn’t enough to en­tice you to stay for a drink, the ex­pan­sive deck look­ing out on the mil­lion dol­lar view sure would.

We de­cided to sit at one of the lounge set­tings on the deck and set­tled back to en­joy the beau­ti­ful evening and view over the Tau­ranga water­front.

We or­dered a pre-din­ner drink from the Ma­cau Lounge wine list. I or­dered a Good Ge­orge IPA Ale beer ($10), while she or­dered a glass of Pere­grine Sau­vi­gnon Blanc ($12).

Ma­cau Lounge of­fers a sep­a­rate lighter menu from the res­tau­rant which in­cludes Ma­cau Spiced Roast Peanuts, Cross Hatch Fries, Hanoi Styled Scotch Eggs and Tuna Sashimi. A great ac­com­pa­ni­ment to your af­ter work drinks. The lounge is re­ally re­laxed and wel­com­ing and the out of town­ers seated be­hind us re­ally en­joyed the Happy Hour deals on food and bev­er­ages and the pre-Christ­mas buzz on The Strand.

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