BRACKEN

15/20

Good Food Guide - - Dunedin -

Of­fer­ing five-, seven- or nine-course de­gus­ta­tion din­ing only, Bracken is one of a kind in Dunedin, thanks to ac­com­plished Ir­ish chef-owner Ken O’con­nell (above). His food is per­fectly cooked and stylishly pre­sented, with in­no­va­tive flavour com­bi­na­tions, but at the heart of it is a real re­spect for lo­cal, sea­sonal pro­duce. You might be served a sub­tly smoked ball of goat’s cheese painted red with rose puree, with crisp rice crack­ers and beet­root leather; or a beau­ti­fully ten­der lamb rack cut­let with a crunchy lamb shoul­der cromesquis and anise hys­sop-glazed car­rots. Desserts are equally im­pres­sive, such as a de­con­structed lemon vacherin with olive oil short­bread. The wine list, mean­while, is well cho­sen, of­fer­ing both main­stream and more left-field op­tions, and ser­vice is warm, in­formed and pro­fes­sional. 95 Filleul St, City, ph: 03- 477 9779, brack­en­restau­rant.co.nz Lunch Thurs & Fri, din­ner Tues-sat; de­gus­ta­tion menus $79-$120

In­no­va­tive IN BRIEF de­gus­ta­tion din­ing

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