RADAR
traditional food my family and community would be proud of,” he said. The Saan beverage list features a range of cocktails including the Weeping Butterfly, Tomyum Martini and the Bittersweet Eternal Youth. Wines were chosen by sommelier Yahn Hansen. A craft beer has been made especially for the restaurant by Hallertau. The décor and design, created by Cheshire Architects, features bespoke finishings with custom-dyed fabric and upholstery, pendant lampshades made using traditional ceramic techniques by a Thai craftsman, and bleached raw timber. The restaurant is open plan with a capacity of 127.
FORT GREENE
R&C talks to restaurants, bars, cafes, bakeries and caterers that are on our Radar in 2015
BELLINI BAR Hilton Auckland has unveiled its brand new Bellini bar, which has been refurbished to showcase harbour views, five-star service, and a comprehensive cocktail list in its prime downtown waterfront position. The makeover features suspended fireplaces and clean modern design aspects in nautical, neutral tones, and every detail has been carefully planned to reflect the harbour side location. The floor-to-ceiling windows and outdoor balconies provide an abundance of natural light and views of the city and Waitemata Harbour. Behind the transformation is internationally celebrated architect group Chada, who have taken out more than 35 awards in the last five years. In addition to the interior revamp, new drinks are being offered on the extensive cocktail list, curated by award-winning mixologist and bar manager Arthur Sylos. Standouts on the list include the Aviation, Money Shot, Apple & Cinnamon Sour and Shokolini cocktails, the classic frozen Mojito and peach Bellini.
SAAN
Authentic northern and north eastern Thai cuisine came to Ponsonby Road with the 24 October opening of Saan, the latest offering from the creators of Café Hanoi. Head chef Wichian Trirattanavatin, better known as Lek, was born, raised and trained in Thailand. The menu showcases traditional dishes from the Trirattanavatin family. Dishes include Isaan pork sausages, Geang Sadoong, a semi-cured venison and Larb Ped, a wok-seared spicy duck and mint salad, all recipes from Lek’s Grandmother, and Moo Krob Prik Khing, a crispy pork curry. Previously head chef at Café Hanoi, it has been Lek’s dream to run his own Thai restaurant to share his family’s recipes with guests. “I have a very deep respect for the tradition and culture which underpins the food we are offering our customers. It is my most important guide to ensure our dishes respectfully represent the
20
restaurantandcafé.co.nz
100% OWNED
Previously Honeytrap Bakery in K-Road’s St Kevin’s arcade, Fort Greene officially opened on November 2. Owners Andrea Muhlhausen and Liam Fox both have a background in hospitality, Fox previously as the sous chef at the Blue Breeze Inn, and Muhlhausen the manager at Non Solo Pizza. The pair had been saying “when we do our business” for six or seven years prior to opening Fort Greene, and decided the time was right when Honeytrap shut down. “We loved sandwiches so much. We wished we could have a really good sandwich made completely from scratch,” Muhlhausen said. Fort Greene is a “hipster” area in South Brooklyn, where inspiration for the name came from, Muhlhausen said. Currently the team is just the two of them. Specialising in sandwiches, the menu is 90 percent Fox’s ideas. The Fish One is the most popular sandwich, made with house smoked kahawai fish fingers, mushy peas, tartare and snow pea shoots. It takes days to make the sandwich as the fish needs to be cured before it is smoked, sat in trays overnight, cut and crumbed. “We do know that lots of people have diet requirements in New Zealand. We make our own bread which is a huge difference to other places. Our main thing is that we try to make everything we possibly can ourselves,” Muhlhausen said.
THE CULPEPER
New bar and eatery The Culpeper exudes a relaxed vibe on its waterfront location on Auckland’s Princes Wharf, featuring cane furniture, wooden shutters, palm trees and a sweeping verandah with harbour views. The menu, from Nourish Group’s new executive chef Gareth Stewart and The Culpeper’s head chef Nigel Reid, draws on influences from around the globe, including Latin America. It features marinated, smoked and slow-cooked meats taken from America’s deep south, and a charcoal-fired barbeque grill and rotisserie sitting front-and-centre in the open kitchen. Asian influences include the crab and kimchi hushpuppies, line caught fish with green payaya and nam jim dressing, and barbequed crayfish with madras spice and lime pickle. Closer to home, there are West Coast whitebait sliders, tua tua and rose veal short ribs with tamarillo and chilli ketchup. Standouts from the barbeque include the smoked, 12 hour Hawke’s Bay lamb shoulder and the First Light Wagyu beef brisket, dry cured in salt and pepper rub and smoked overnight. From the fire pit, there’s the rotisserie free-range chicken, its flavoursome jerk spice courtesy of Stewart’s Jamaican aunts. Designed for
sharing, Stewart says this is his favourite way to eat. “I love getting to taste everything on the menu and I like to cook this way too. Fresh, simple food that’s strong on flavour and not too heavy,” Stewart said.
EL HUMERO
El Humero officially opened on May 15. Owner William Gonzalez came to New Zealand six years ago where he met his business partner, head chef Alejandro Garcia. Between the two and their respective partners, El Humero was created in Takapuna, Auckland. It took three months to build after coming up with the idea almost three years ago. “We were sharing drinks one day and came up with the idea. We decided it would be good to have something Colombian, as there wasn’t much Latin American here at the time,” Gonzalez said. Gonzalez’s background is in software engineering, but during nights and weekends he’s taking care of the restaurant. Prior to El Humero, Garcia previously worked at Pane Vino and El Sizzling Chorizo. There is a total of 15 staff. The menu has a focus on barbecued food, with most of the dishes cooked over seven or eight hours. The signature dishes are short ribs and pulled pork, and sides including cassava and plantain. All of the sauces are homemade on a daily basis using fresh ingredients, most tomato and onion based. The main wall of the restaurant is a replica of a typical house in Colombia. “Colombia is a very diverse country, so we tried to include small pieces of different places in the fit out. When people step in the door, we want them to travel to Colombia,” Gonzalez said.
COLEY & PUNCH
Nourish Group’s newly opened cocktail and whisky bar Coley & Punch has a focus on beverages from around the world. The new addition to Auckland’s Princes Wharf gets its name from the well known female bartender, Ada ‘Coley’ Coleman. Head bartender at the American Bar in the Savoy Hotel, London from 1903-1926, Coley was a familiar face to thousands of guests around the world including many top actors, celebrities, royals and millionaires of the day. On the cocktail list is Coley’s most famous cocktail creation The Hanky Panky, created for a celebrated actor of the time, Sir Charles Hawtrey. Other creations include the Coley & Punch margarita with house infused pineapple tequila and pink peppercorns, espresso martini with citrus, vanilla and homemade gingerbread syrup, and the Charlie Chaplin, staying true to the 1920s original with its aroma of apricots, stone fruits and an edge of citrus. With the bar full of rare, aged and hard to find spirits, Coley & Punch is also home to a 250-strong whisky selection, including a Glen Grant 1950, a Glenglassaugh 1967, and Ardbeg 1974 Connoisseurs Choice. There are also 11 whiskies from closed distilleries. Independent bottlers also feature strongly with offerings from Adelphi, Old Malt cask, Signatory and Gordon & MacPhail. Coley & Punch has views overlooking the Waitemata Harbour and an interior featuring dark woods, leather and brick.