Sovereign of sound

WORDS Liam Stretch PHOTOS Aaron Lee Photography

Behind secret wooden doors, before you enter Christchurch’s awardwinning restaurant, King of Snake, you’ll find its sister bar, Monarch.

Setting out to provide a unique cocktail bar adjacent to King of Snake, owner David Warring had a clear picture of some of the things he wanted to provide to patrons.

“I wanted to offer the people of Christchurch a place of beauty. A beautiful environment, beautiful cocktails, and somewhere to luxuriate and relax. I also wanted to provide the city’s first genuine luxury audio experience. My father wasn’t a wealthy man, but he had a great passion for music and audio, and I grew up around it. I wanted to share that with others.”

This ‘luxury audio experience’ is achieved thanks to a state-of-the-art hi-fi system, making the space a ‘listening bar’.

“The sound system is driven by three 300watt McIntosh audio power amplifiers. We display them through the centre of the back bar. Each amplifier drives an individual pair of high-end speakers in genuine left-right configuration. Crighton and the team at The Listening Post interpreted what I was trying to achieve beautifully.”

McIntosh amps have a legacy of their own. Founded in 1949, they are still hand built in New York state and have been at the centre of some of the world’s most iconic audio experiences.

“McIntosh were the creators of stadium sound technology; they amplified Woodstock and created Grateful Dead’s ‘Wall of Sound’.

Until you’ve heard their gear, it’s hard to explain,” David says.

What’s in a name? To David, the namesake not only evokes a sense of royal connection to ‘King’ of Snake, with even the original logo reinterpreted into “a butterfly surrounded by snakes”, but it also signifies efforts taken to use repurposed materials, giving them new life.

“We used a lot of recycled antiques, some recovered after the earthquakes,” David says.

Some of these pieces are seen even before you enter the space, with the entranceway doors evoking a sense of Christchurch’s past and the Warring family’s connection to the city.

“They were recovered from the Church of St John the Baptist on the corner of Latimer Square where the Cardboard Cathedral is now. They were one of the few things that remained intact after the earthquakes. My family has a history with that Church, and the doors are beautiful. I wanted them to be available to the people of Christchurch and our visitors.”

Complementing the luxurious space and the unmatched audio experience is a refined menu.

“We focus heavily on cocktails and making sure that they truly meet international standards. I think we’ve achieved that, and we are constantly pushing toward a greater ideal. The food is provided by the incredible kitchen team at King of Snake, which makes it a complete package. It makes a great option for a less formal dining experience.” kingofsnake.co.nz/monarch-bar from 5pm Wednesday–Saturday

For David, these elements are all part of his hospitality philosophy in developing spaces designed to be enjoyed and experiences he is delighted to share.

A daily curated three course set menu for $75pp plus a wee bar downstairs that features seasonal crafted cocktails and small bites.

| 03 261 9441 | storynz.com

Andalusian inspired dishes made with fresh, seasonal local produce and paired with local and international organic wines. Open Wed to Sun 11.30am–10pm

| odeon.co.nz

Chef Pedro Johnston has recently joined the team behind Six Ounces and will be enhancing their food offering in 2023, as well as forming part of their new venture, Scoundrel, on St Asaph Street.

A café chef of 15 years, Pedro knows his way around everything from pains au chocolat to sourdough flatbread and, in recent years, has been honing his skills in vegan recipes and dishes for those with various dietary requirements. The challenge of looking at traditional ways of preparing food and experimenting with delicious alternatives has made him fall in love with cooking all over again.

He is excited to bring his own offerings and exuberance to the menus at Six Ounces and Scoundrel and can’t wait to unleash the team’s ideas on the people of Merivale and Christchurch Central.

Pasta dough

140g flour

75ml water

1 tbsp olive oil

¼ tsp salt

White sauce

3 tbsp Olivani

¼ cup plain flour

2 cups soy milk

4 tbsp Angel Food Parmesan

1 tbsp nutritional yeast

1 tsp garlic powder

1 tsp salt

Cannelloni filling

1 onion

4 cloves garlic

10 Swiss brown mushrooms

6 leaves of Swiss chard

Fresh basil

2 tbsp olive oil

To finish

2 tbsp Angel Food Parmesan

Start by kneading together the flour, water, olive oil, and salt until a smooth dough is formed. Cover and rest in the fridge for 30 minutes.

To make the white sauce, melt the Olivani in a small pot. Add your flour and cook out, stirring continuously. Start incorporating your milk a little at a time. After each addition becomes smooth, repeat till all the milk is added. Stir in the remainder of the ingredients, season, and adjust consistency with extra milk if necessary.

Meanwhile, get started on your filling. Heat your pan and oil while you chop your vegetables. Caramelise your onions, and add mushrooms and silver beet stalks. Cook till soft. Add the silver beet leaf and garlic, then season. Cook for a further two minutes, then stir through half of your white sauce and basil.

sixounces.co.nz

Tomato paste or pasta sauce

Parsley to top

Cut your dough into six squares. Roll out to 10cm x 10cm. Spoon filling along the middle of the square and roll the cannelloni. Place your tubes into a lined high-sided baking dish and top with tomato sauce and the remaining white sauce. Sprinkle with parsley and Parmesan. Add ¼ cup of water to the bottom of your baking dish and bake for 25–30 minutes at 180 degrees Celsius. Voila!