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Pride of its in house craft items - Preserved veg, self butchered pork, line caught fish and seasonal ingredients. Instead of the usual, saucy and purée found on the plates, the chef designed his dish with ingredients as its natural form. Great dish with right balance of fatty and sourness and obvious contrast in texture. The plate they used was just the right size. Not too empty space which made the food felt “lonely”. .
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Grilled beef tongue, pickles, horseradish (NZ$14) .
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Sous vide (I guess) beef tongue quick seared with the scorched pan and finished with preserved veg. Initial taste was alright but the vinegar based preserved veg caused the beef to drift off. The pan seared beef had too much rough end and lost the original beefiness. .
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Pork chop, quince, bacon hazelnut vinaigrette, spinach ($32) .
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Initial plating was the spinach overran the entire plate. Quince, a good apple replacement. But the overall plate was too oily. The pork chop seared in oil then spinach cooked in bacon fat. Serving the macadamia nut as a whole just made the eater felt like the chef is trying too hard. .
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Egmont Street Eatery
