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Timaru
Reviewed by Diana
Other Christchurch Restaurants

Service:
Excellent, knowledgeable and unobtrusive by cellarmaster and part-owner. Both David and chef Jared Aldridge showed us yet another example of the difference between even the best staff and the passion and delight of people doing what they love in their own business. David was more than happy to answer our questions about the restaurant itself, and choice of fine local products - and took constructive criticism about the woeful spelling on the menu with good humour! (okay, I know I’m the spelling police…)

Presentation:
Simplicity is the key in décor, staff turnout and food; entirely professional. The food is the star, and that’s the way it should be in my book. The duck confit on a galette of shredded duck and mushrooms with a slightly caramelised sauce was delicate and understated. The fish of the day was beautifully presented rolls of sole with salmon, with a saffron sauce and tempura prawns – when I cook this myself I always have the prawns in the roulade, with the classic white wine sauce, and was impressed with the subtlety and delicious kick given by the saffron. The steamed summer vegetables were kept pure and unadorned. All very charming.

Wine List:
Impressive – and very well organized. Separate selection by the glass. Although I’m always more than happy to choose my own wine, asking staff for their recommendations is always a litmus test. We took cellarmaster Davis Pearce’s suggestions and were pleased we did. The Pegasus Bay Merlot/Cab Sauv 2004 with the duck confit was surprisingly youthful, spicy, and puckering, still with red fruits on the nose. The Omaka Springs Pinot Gris 2007 with the sole was served too cold (a common fault in NZ restaurants), but once it warmed up it opened out, with elegant pear and lime forming a perfect foil for the dish.

Value for Money:
Very good indeed – and unusual for food of this quality.

Ambience:
Intimate, chic and relaxed with 10 tables only, in a wonderful Oamaru stone character building, which has been through a number of hands as a restaurant: for many years Roberto Lombardi ran my old favourite Casa Italia from here, then it was briefly Tri Amici.

The feel good factor:
Well I’ll be honest – we were in two minds about what sounded like an upmarket steakhouse – but don’t be fooled, this is so much more. Their steaks did look extremely tempting – but we both enjoyed our choices very much and will cheerfully go back again to try their spectacular hand-cut fillets. Heartily recommended.