In honour of great food, fine wine and a restaurant bucket list, we've curated a list of some outstanding dining experiences from Accor's collection of hotels, resorts and apartments across New Zealand. They're worth staying in-house for.
Best for: Elegant harbourside dining
La Maree, Sofitel AucklandLa Maree
With its exclusive waterside position on Waitemata Harbour, La Marée, meaning 'the tides', opened at the new-look Sofitel Auckland Viaduct Harbour in late 2020. Defining timeless French luxury, La Marée, under the guidance of Chef Marty Kindleysides, showcases New Zealand's best produce with a French influence.
Respect for technique, quality local ingredients and sustainability, underpin Kindleysides' menu. Here, exceptional seafood, and quality cuts from family farms are the heroes of simple, elegant dishes; including, market fish with crayfish bisque, braised leek heart, salmon caviar and baby kale; Canter Valley spatchcock, with mushroom ragout and chicken jus; and a selection of exceptional beef cuts, accompanied by veal jus, béarnaise sauce, persillade, Chef's steak butter or horseradish crème fraîche.
Meanwhile Sabrage, the property's sultry champagne and wine bar, celebrates the classic Champagne bar, complete with dramatic sabrage experiences.
Must Try: Market fish with crayfish bisque, braised leek heart, salmon caviar and baby kale.
Best for: Vibrant dining with spectacular views
Harbour Society, SO/ AucklandHarbour Society
Located on the 15th floor, with sweeping views across the Waitematā Harbour and Auckland city skyline, fun, vibrant dining and breath-taking panoramas combine at SO/ Auckland's, Harbour Society. Presenting a menu of innovative and adventurous dishes, Head Chef Marty Kindleysides' draws on his time living in Asia to develop a menu that reimagines traditional flavours from across the continent, using New Zealand produce.
Under Kindleysides' watchful eye, local delicacies are transformed to a selection of vibrant, flavourful dishes. Designed to share, guests will delight in steaming bowls of spaghetti with Cloud Bay clams, Chinese chives and XOXO sauce, bao buns filled with wood roasted duck, spring onions, cucumber and Manuka honey hoisin, and plates laden with braised lamb oyster shoulder in rendang sauce.
Must Try: New Zealand Ōra King salmon ssambap or the chef's interpretation of Peking duck, Eastherbrook's wood roasted duck with manuka honey hoi sin, cucumber, spring onions and bao buns.
Best for: Bringing people and food together with shared dining
BODA, Mövenpick Hotel AucklandBODA
In late July 2022, on the top floor of the new Mövenpick Hotel Auckland, BODA Restaurant burst onto the Auckland dining scene showcasing unique dishes from across the north of Asia. Using exceptional local produce as the pillar for each dish, the menu at BODA serves up delicacies from South Korea to China, including sambal and ginger grilled octopus, roasted buttercup tofu noodles and chicken crackling with the chef's secret spice.
Those intoxicated by Mövenpick's indulgent origins will find pleasure in BODA's dessert menu, which features a selection of chocolate dishes curated by the chef pâtissier. Specifically, the rich, gooey goodness of BODA's decadent chocolate fondant dish and the dark chocolate tart, each of which provide an appealing end to the dining experience.
Must Try: Tteok galbi skewers, a dish created for the King of South Korea, and the dark chocolate fondant.
Best for: Dishes that feature local, seasonal NZ produce
Jardin Grill, Sofitel WellingtonJardin Grill
Featuring a modern menu inspired by local flavours, the menu at Jardin Grill is laden with ingredients sourced from the best growers, makers and producers of the region. At the helm is Chef Roy, an icon of Wellington's gastronomy scene. Roy lives by the philosophy that honesty is key to exceptional dining experiences and personally ensures that each ingredient is sustainably caught and ethically grown.
Upon entering Jardin Grill, guests will notice the soft aroma of manuka smoke wafting from the copper kitchen as fresh-caught market seafood and locally sourced meat cuts are prepared on the wood-fired grill. Here local ingredients of exceptional quality are cooked simply over coals. Delicacies include whole yellow belly flounder, NZ lamb rack and a selection of the finest beef cuts, such as the exceptional New Zealand First Light, grass fed and finished wagyu scotch fillet.
In the main dining room, guests enjoy dishes of local, seasonal ingredients under the ceiling frescos. Here, the vibrant floral wallpaper is calmed by the rich colours and textures of the booth and bench seating to create a luxurious dining setting.
The space opens to a sheltered courtyard featuring outdoor lounges and al fresco dining amongst the lush greenery of the courtyard garden, the perfect place for a post dinner digestive.
Must Try: A local NZ Wagyu steak cooked on the wood fired grill.
Best for: Exceptional Southern Island fare with breathtaking views of the Alps
Lume Restaurant, Peppers Clearwater Resort ChristchurchLume Restaurant
Situated lakeside with views to the Southern Alps, Lume Restaurant at Peppers Clearwater Resort Christchurch boasts a menu brimming with local, seasonal ingredients from around the Canterbury region.
Chef Simo Abbari guides the culinary direction at the recently refurbished property, using the spectacular destination as a platform to combine cuisines and techniques from his European and North African heritage with local quality Canterbury ingredients.
Compelling combinations such as hot smoked venison, butternut with sherry vinegar, eggplant and lavoche, and short rack of lamb, garlic gratin, pea crush with jalapeno mint sauce, appear alongside classical dishes such as baked market fish on a leek and potato galette with spring vegetables, and mushroom croquettes on brassica roasted beetroot with truffle mayo. Offering a menu of healthy, hearty, flavourful dishes Lume Restaurant delights guests with its breathtaking views and memorable cuisine.
Must Try: Borek, Arabian goat cheese and spinach pastry, pomegranate, roast pear and pistachio salad.
No comments:
Post a Comment