home > dining > new zealand > dunedin A mix of blues, mid-century pop (Sinatra and the like), and jazz give the room a bit more life that it would otherwise have, thanks to its low table density…and we have a chance to listen for a while, as our waitress for the evening is apparently not yet on the premises (this was also a subject of much discussion at Bacchus; apparently, there is some sort of local epidemic of tardiness). We’re apologetically assigned a different waitress, which is presented to us as a much bigger deal than it really should be. But it’s the only flaw, and an exceedingly minor one, for this is a restaurant that does a few well-conceived things very, very well. I start with an “Asian salad” of sesame-coated prawns and seared beef in a Yorkshire pudding shell studded with spring onions and drizzled with chilies and ginger mayonnaise, somewhat adventurous but deliciously-executed. The course that follows is unquestionably the best cervena – and very close to the best venison – I’ve ever tasted in my life, a grilled leg section and a restaurant-made sausage with a flawless spätzle in beet-infused jus. It’s a simple but perfect blend of excellent ingredients and cooking designed to softly merge a few, clear flavors, and upon tasting this there’s little wonder that the restaurant’s chef has won awards for his creativity with this particular meat. The wine list is nicely done, with a slight preference for pinot noir from the nearby Central Otago, but thoughtfully covering all the bases of quality New Zealand wine. I’m so filled by this meal that I skip dessert, watching Theresa devour hers while I sip some Scotch. (2/05) | |||
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