Wednesday, November 01, 2006
Eat food
Red Restaurant, 170 Jervois Rd, Herne Bay, Auckland
I have seen many reviews of Red and been sorely tempted by the glowing words that described this place. Unfortunately I had never been able to make it until last weekend, when we discovered that Red had started opening on a Sunday for lunch. And what a fantastic lunch it is. The menu is wonderfully varied, interesting dishes, and generous servings - all very reasonably priced too for the fantastic food and service that you get. I had the most delicious chicken liver and cognac pate as part of a platter - don't screw up your nose at liver. Funny how so many people eat pate but not liver (just quietly, liver is often the main ingredient in pate...). Our maitre' d was fantastic - you could just tell that he knew everything and had a genuine interest and passion in the food this restaurant produced (I actually suspect he might be the owner...). My sister had a seafood chowder, Welsh style - lovely and chunky but not creamy - great for those of us who don't often enjoy seas of cream.
I'm going back for dinner in the not-too-distant future. Actually, as soon as possible if I can wangle it! Red is a small place, only two chefs there, so bookings are absolutely essential as I'm told this place has quite a following. But based on that lunch - thoroughly recommended.
You can see Red Restaurant's menu on http://www.menus.co.nz/red/
Red Restaurant, 170 Jervois Rd, Herne Bay, Auckland
I have seen many reviews of Red and been sorely tempted by the glowing words that described this place. Unfortunately I had never been able to make it until last weekend, when we discovered that Red had started opening on a Sunday for lunch. And what a fantastic lunch it is. The menu is wonderfully varied, interesting dishes, and generous servings - all very reasonably priced too for the fantastic food and service that you get. I had the most delicious chicken liver and cognac pate as part of a platter - don't screw up your nose at liver. Funny how so many people eat pate but not liver (just quietly, liver is often the main ingredient in pate...). Our maitre' d was fantastic - you could just tell that he knew everything and had a genuine interest and passion in the food this restaurant produced (I actually suspect he might be the owner...). My sister had a seafood chowder, Welsh style - lovely and chunky but not creamy - great for those of us who don't often enjoy seas of cream.
I'm going back for dinner in the not-too-distant future. Actually, as soon as possible if I can wangle it! Red is a small place, only two chefs there, so bookings are absolutely essential as I'm told this place has quite a following. But based on that lunch - thoroughly recommended.
You can see Red Restaurant's menu on http://www.menus.co.nz/red/
# posted by City Girl @ 6:18 pm 
