Good Food Guide - - Hawke’s Bay -

Housed in an invit­ing, rus­tic space set amid the vines of Te Awa Win­ery in the Gim­blett Grav­els, this is a ca­sual, lunchtime-only af­fair where the food is ex­quis­ite. For­merly of Ter­rôir at Craggy Range, chef Stephen Tin­dall spent five years in Mel­bourne be­fore re­turn­ing to the Bay to work at Te Awa a cou­ple of years ago. His Mediterranean-lean­ing menu of shared plates boasts the likes of crispy-skinned grouper atop an in­tense, but­tery ap­ple puree, cut through with crunchy fen­nel, and a de­li­ciously creamy smoked eel par­fait rolled in a wa­ter­cress gel, served with crispy eel skin and cel­ery salt. Desserts are also knock-out – leave room for the Val­rhona cho­co­late and cherry mousse with kirsch chan­tilly and poached rhubarb – and ser­vice is friendly and in­formed. 2375 State High­way 50, Hast­ings, ph: 06-879 7602, teawa­col­lec­tion.com Lunch 7 days (small plates only Mon-thurs); large shar­ing plates $32.50-$58 IN BRIEF Clever food in a charm­ing day­time set­ting

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.