CHEF OF THE YEAR

GI­ULIO STURLA ROOTS

Cuisine - - SOCIAL -

ROOTS 18/20

Co-own­ers Gi­ulio and Christy Sturla tap close re­la­tion­ships with lo­cal and sus­tain­able pro­duc­ers and have an em­pha­sis on for­ag­ing and fer­men­ta­tion. From the new chef’s ta­ble you can watch chef Gi­ulio (pic­tured) and his team up close as they pro­duce a con­stantly chang­ing de­gus­ta­tion menu with love. It is ob­vi­ous that im­mac­u­late tech­nique and pre­ci­sion com­bine with in­cred­i­ble re­straint in this kitchen. The re­sult is au­then­tic­ity, in­tegrity and a bal­ance of in­tense flavours that truly re­spect pre­mium in­gre­di­ents such as cray­fish, turnip, honey, gar­lic and miner’s let­tuce or parsnip, hazel­nut, cow’s feta and white truf­fle. The palate cleanser of goat’s cheese, fen­nel and wat­tle is way too good to be dis­missed as just some­thing to re­fresh. Thought­ful wine pair­ings take each dish to an­other level and favours nat­u­ral, or­ganic and bio­dy­namic. After hear­ing the sto­ries of the wine­mak­ers and pro­duc­ers you will leave with a sense of be­long­ing.

8 Lon­don St, Lyt­tel­ton, 03 328 7658 root­srestau­rant.co.nz Lunch Fri & Sat, din­ner Tue-sat, de­gus­ta­tion only 5-, 8- or 12-cour­ses, $105, $145, $195

IN BRIEF Com­plex sim­plic­ity at­tract­ing a global au­di­ence

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