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Dinner at Fern & Kiwi
2014-03-28 76 views
Fern and Kiwi Bar & Eatery was suggested by another friend a few months ago, but we did not dine there eventually. I have been meaning to visit, since I was curious about New Zealand cuisine. So, tonight, I finally got to have dinner here.A typical New Zealand cafe slash bar slash restaurant, this Fern and Kiwi offers a fun, relaxed environment with its wood decor and dim lighting. The doors and windows remind me alot of winter in Australia, actually. Level one is the bar area, level two is the
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Fern and Kiwi Bar & Eatery was suggested by another friend a few months ago, but we did not dine there eventually. I have been meaning to visit, since I was curious about New Zealand cuisine. So, tonight, I finally got to have dinner here.
A typical New Zealand cafe slash bar slash restaurant, this Fern and Kiwi offers a fun, relaxed environment with its wood decor and dim lighting. The doors and windows remind me alot of winter in Australia, actually. Level one is the bar area, level two is the restaurant area where we were dining at - alfresco seating is available, as well as great music playing all night long.
My main course was the New Zealand King Salmon Fillet - grilled salmon served on a bed of green lipped mussels and sumac risotto with dill creme fraiche and vine tomato confit. The salmon skin was crispy and the flesh was freshly tender; the sweetish flavor was very scrumptious. The risotto was a little too sweet for my liking, but I loved the juicy green lipped mussels and huge cherry tomatoes.
Charliez* had the Oven-Baked Cod - grilled cod fillet served with roasted baby potatoes and grilled asparagus and special Fern & Kiwi sauce. The cod was freshly succulent, and like my salmon - it was crispy on the outsde and the inside was fresh with the sweetness of well-prepared cod. It melted in the mouth. The savoury-saccharine sauce added a hint of flavor in contrast with the pure, light taste of the cod. The baby potatoes were soft and the asparagus + tomatoes made for great accompaniments.
For more detailed information and photos, please feel free to visit:
http://thearcticstar.blogspot.sg/2014/03/dinner-at-fern-and-kiwi-clarke-quay.html

Kind Salmon Fillet
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Cod
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Trio New Zealand Kapiti ice cream
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Kiwi Pavlova
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2014-03-26
Dining Method
Dine In
Spending Per Head
$82 (Dinner)
Recommended Dishes
Kind Salmon Fillet
Cod
Trio New Zealand Kapiti ice cream
Kiwi Pavlova
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Serving New Zealand cuisine in a good ambience
2013-12-28 20 views
Fern & Kiwi originated from New Zealand, with the management behind opening their first cafe back in 1988. With 25 years of experience and 21 cafes under the brand name Lone Star Cafe, they decided to venture overseas with Singapore as the selected destination last year with its offering of food, wines, beers, music and live entertainment all served in a friendly and fun atmosphere.Admittedly, I am not an expert when it comes to the authentic New Zealand cuisine. Some research pre-dinner led me
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Fern & Kiwi originated from New Zealand, with the management behind opening their first cafe back in 1988. With 25 years of experience and 21 cafes under the brand name Lone Star Cafe, they decided to venture overseas with Singapore as the selected destination last year with its offering of food, wines, beers, music and live entertainment all served in a friendly and fun atmosphere.

Admittedly, I am not an expert when it comes to the authentic New Zealand cuisine. Some research pre-dinner led me to discover that it is largely similar to Australian and British food with influences from Mediterranean and the Pacific Rim. It is also driven by local ingredients and seasonal variations and interestingly, "dinner" (also know as "tea") is the main meal of the day where families typically gather and share their evenings. This inspired restaurants to generally provide a larger proportion of the diet!

So, should we be expecting big portions of food?! Mmmmm...
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 Split into a bar and restaurant, we went for the latter which was located on the first floor. Upon reaching the entrance of the restaurant, we were given the option to take a manually-operated lift or the flight of stairs. Feeling lazy, we decided to try the lift which involved us holding on to a button to propel it upwards!

Upon being ushered to our table, we were prompted for a bottle of "Still" or "Sparkling" water and I naturally assumed that they do not serve tap iced water. It was after ordering a S$12 bottle of "Still" water did we realise that they actually serve iced water for free.

Sea salt & pepper squid (S$18.5/++)
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 While the name suggested an Oriental touch since salt and pepper is quite a common method of preparing dishes, this came as a slight surprise to us. Instead of the usual deep-fried version sprinkled with salt and pepper, the underlying dressing was based on a sweetened soy sauce with hint of coriander, chilli and lemon. The squid was beautifully cooked, which retained a nice crunch without tasting too rubbery. This was complemented by the crispy batter coating which unfortunately was falling off the fresh seafood. The portion size was generous and what I particularly enjoyed were the large chunks of squid rather than petite portions.

Kumara mash (S$9.50/++)
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 This is a traditional New Zealand sweet potato mash. In terms of texture, we felt that Brotzeit and Bistro Du Vin fared better by being smoother but this had a subtle natural sweetness from the sweet potato that kept us going! Surely a very delectable side to warm our stomachs.

Rustic hand cut potato fries with truffle oil (S$11/++)
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 Using fresh potatoes to make their fries, it still has potato skin unpeeled! While these fries were perfectly done, golden-brown crispy delicious on the outside, moist and tender on the inside, the fragrance of the truffle oil were sparingly spread across the fries. The distribution was also rather uneven, so most of the time, I felt that I was enjoying a good basket of good french fries rather than truffle fries.

Braised beef cheek (S$38/++)
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 The slow-braised beef cheek was quite a disappointment. Served on "Lady Claire" mash potatoes (which in fact is a pretty common type of potatoes) and root vegetables such as brussel sprouts and carrots, it gave an "earthy" touch to the dish. While the idea was good, the execution required improvements as the beef cheek tasted too stiff to our liking. In fact you would be able to taste the strands of it. While the jus impressed us with a savoury aftertaste, it was rich and strong.

Pure South New Zealand beef fillet (S$45/++)
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 While the New Zealanders term it the "Eye Fillet", most people would be more familiar with the term "Tenderloin". Due to the cut being closer to the rear of the cow, the muscle actually does little work and explains why it is usually the most tender beef cut.

We requested it to be served medium-rare and it was perfectly cooked, just the way we wanted. These 225 grams of grain fed protein was nicely complemented with a side salad drizzled with balsamic vinegar and a pot of brown, mushroom-flavoured, creamy sauce which did not quite suit my palate for the evening. Overall, I liked that the slab of tenderloin was carefully handled in the hands of the chef who knew how to handle this protein well.

Pork spare ribs - A Lone Star Classic (S$38/++)
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 This dish again spotted an element of Oriental cooking as the three tender ribs were slow baked with honey, hoisin and orange glaze. Personally, I felt that the overall taste weighed on the heavy side which did not quite match our palate. The flavours were strong and bold and I found it too sweet for my liking while the taste of hoisin sauce sharply cut through our palate. While it was an interesting twist, I figured that it has an acquired taste and on this occasion my taste buds were in disapproval mode.

No complaints on the thick-cut fries and the crunchy homemade coleslaw which tasted fresh and crisp.

The Fern (gin, triple sec, cucumber juice, lime juice and mint) & The Kiwi (42 below kiwi, midori, kiwi puree, lime juice, vanilla and basil) - S$19/++ each
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 The two ladies at the table had the house's signature cocktails. It actually went well with the dishes tried since both "The Fern" and "The Kiwi" had a refreshing twist to the savoury mains. Not quite a connoisseur when it comes to wine, I went for their wine on tap, the "Revolution Pinot Noir". There was also a "Happy Hour" promotion which ends at 8pm and all house pours, beer inclusive, were priced at S$10/nett. The red wine tasted light, clean and crisp which suited my palate for that evening. If you are after a full-bodied or fragrant type of wine, you would be better off seeking other recommendations.

Lemon 7 Yuzu (S$15/++)
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 This was a rather interesting dessert with a lemon yuzu bar being the main highlight, which had a rather firm texture to it. Paired with passion fruit caramel, crushed candy meringue, freeze dried pineapple, raspberry and coconut soil, expect to be overwhelmed in terms of the different elements offered. We love the acidity and tang from the passion fruit and raspberry which cut through the sweet flavours from the candied meringue and caramel. Served on a stone slab, it was also beautifully dusted and surely won us over in terms of presentation and tastes.

Warm coffee floating island (S$14/++)
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 While the Lemon Yuzu impressed us, this dessert honestly lacked any aesthetic elements. The espresso float was paired with walnut caramel, chocolate crumble and coffee kahlua sponge crouton topped with vanilla ice cream. There was an interesting blend of textures from soft brownie-alike texture to a crystallized crunch, the flavours were also rather intense but I felt that the overall presentation could be improved to make it more appetising.

Overall, while Fern & Kiwi offers a good ambience perfect for dates and a more intimate level of dining with its carefully decorated interior, it surely does not come cheap. The overall bill came to about S$300 which worked out to be around S$100/pax. The service was tip-top and they would be more than willing to share some of the restaurant's signatures and make worthy recommendations.
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 It could be a case of mismatched expectations for the main courses at least so while the desserts and appetisers fared above average in terms of quality, we certainly had better mains elsewhere. The ground floor of the restaurant has a bar setting with live DJ providing live entertainment. While it might be a while before I return to the restaurant, the bar looks more attractive!

For full review, please visit http://www.makeyourcaloriescount.com/2013/12/sg-fern-kiwi-bar-and-eatery-at-clarke.html
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Food Review: Fern & Kiwi
2013-09-18 18 views
Only a few people know about the exceptional food this beautiful country has to offer. We mean, how many of you can really tell us what New Zealand food is like? If you’re not too sure, then you can find out the answer at Fern & Kiwi.The restaurant has brought to Singapore authentic New Zealand cuisine. Translation: it only uses local NZ ingredients to come up with mains and desserts. Now that it’s been in Singapore for more than a year, its goal is to introduce more authentic items to the local
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Only a few people know about the exceptional food this beautiful country has to offer. We mean, how many of you can really tell us what New Zealand food is like? If you’re not too sure, then you can find out the answer at Fern & Kiwi.

The restaurant has brought to Singapore authentic New Zealand cuisine. Translation: it only uses local NZ ingredients to come up with mains and desserts. Now that it’s been in Singapore for more than a year, its goal is to introduce more authentic items to the local palate by revamping the menu. The wine selection has also been updated to give diners more choices to pair with their food items.

New Zealand is more than just a “meat” country – it’s also got massive lands which grow vegetables and other produce. Since it’s also made up of islands, seafood is quite abundant. With Fern & Kiwi’s new menu, it has incorporated these factors to come up with new items. A refreshing start is the Kumara Salad ($22), which is made with grilled sweet potato, romaine lettuce, cherry tomatoes, radish, and feta cheese. We quite liked how the Balsamic vinegar dressing provided a stronger taste to the overall dish.

Meats are also abundant at Fern & Kiwi. To find out what these are, read the full review:

http://sg.openrice.com/singapore/restaurant/article/detail.htm?article_id=741
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Fern & Kiwi
2013-07-18 29 views
Fern & Kiwi is the dinner venue with my boyfriend to celebrate our anniversary, as recommended by our friends. We ordered the burger, pizza and chicken wings. The pizza crust is just right, not too thick or overcooked. The burger we ordered is the Cajun Kingfish Slider (2 pieces) and New Zealand Beef and Venison Slider (1 piece). The burger was crispy yet not too hard or dry, with thick tartar sauce. The wings comes in two forms: BBQ and fried. I personally like the fried version, it is not too
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Fern & Kiwi is the dinner venue with my boyfriend to celebrate our anniversary, as recommended by our friends. We ordered the burger, pizza and chicken wings. The pizza crust is just right, not too thick or overcooked. The burger we ordered is the Cajun Kingfish Slider (2 pieces) and New Zealand Beef and Venison Slider (1 piece). The burger was crispy yet not too hard or dry, with thick tartar sauce. The wings comes in two forms: BBQ and fried. I personally like the fried version, it is not too oily. Overall, the food is nice but pricing is expensive.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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12
Chocolate Pudding (Chocolate Lava Cake)
2013-07-16 19 views
This is chocolate foodgasm! I wasn't expecting much of the lava cake from a bar place like Fern & Kiwi but this blew me away! Firstly, the dish is lovely to behold. It came in a bowl, relatively deep, and was just calling for all of us to dig in. The centre is perfectly melted and gooey (like all good lava cake should be) and it was so RICH that I had that "close eyes" moment. Pair with fantastic ice cream which greatly helps compliment the richness of this dessert. Very satisfying and thus far
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 This is chocolate foodgasm! I wasn't expecting much of the lava cake from a bar place like Fern & Kiwi but this blew me away! Firstly, the dish is lovely to behold. It came in a bowl, relatively deep, and was just calling for all of us to dig in. The centre is perfectly melted and gooey (like all good lava cake should be) and it was so RICH that I had that "close eyes" moment. Pair with fantastic ice cream which greatly helps compliment the richness of this dessert. Very satisfying and thus far one of the best Lava Chocolate Cake I've had.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2013-07-07
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739
2
Pavlovas
2013-06-29 43 views
Fern & Kiwi is a good place in clarke quay to have drinks and chill. I stopped by to try their desserts, and the miniature pavlovas was recommended. It tastes a little spongy, filled with diced kiwi and passionfruit, and cream. I was expecting it to be a little sour due to kiwi fruit, but it was a little too sweet for my liking. First time trying pavlovas, so might be a good experience. Heard the moro bar and kahlua cheesecake is good though.
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 Fern & Kiwi is a good place in clarke quay to have drinks and chill. I stopped by to try their desserts, and the miniature pavlovas was recommended. It tastes a little spongy, filled with diced kiwi and passionfruit, and cream. I was expecting it to be a little sour due to kiwi fruit, but it was a little too sweet for my liking. First time trying pavlovas, so might be a good experience. Heard the moro bar and kahlua cheesecake is good though.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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NZ food
2013-06-07 24 views
Located in Clarke Quay just opposite Mad for Garlic, Fern & Kiwi is one of the rare restaurants in Singapore that offers authentic NZ food. Read about it in a magazine and decided to give it a try. I had the Cajun Kingfish Sliders as entree, it's basically mini fish burgers, and to be honest, quite forgettable. I also had the Cantabrian pizza, which was topped with lamb, potatoes and pinenuts - not your regular pizza toppings and the portion was huge, 2 of us couldn't finish it.
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 Located in Clarke Quay just opposite Mad for Garlic, Fern & Kiwi is one of the rare restaurants in Singapore that offers authentic NZ food. Read about it in a magazine and decided to give it a try. I had the Cajun Kingfish Sliders as entree, it's basically mini fish burgers, and to be honest, quite forgettable. I also had the Cantabrian pizza, which was topped with lamb, potatoes and pinenuts - not your regular pizza toppings and the portion was huge, 2 of us couldn't finish it.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-05-30
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Reviews submitted by the same member to the same restaurant within 30 days.
Pavlovas
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Fern and Kiwi family celebration
2013-05-21 19 views
For full review with photos: http://travelshootandshare.blogspot.sg/2013/04/fern-and-kiwi_26.htmlHeaded down for a family celebration to Fern and Kiwi on a Friday night. We did not reserve a table but managed to get a seat straight away. Coming from a family that flies to New Zealand frequently, we do crave for NZ food once in awhile. We had:1) Manuka smoked snapper salad:Snapper tasted as if it had been kept frozen but it did go well with the veggies2) Classic pork spare ribs, appetizer: I woul
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For full review with photos: http://travelshootandshare.blogspot.sg/2013/04/fern-and-kiwi_26.html

Headed down for a family celebration to Fern and Kiwi on a Friday night. We did not reserve a table but managed to get a seat straight away. Coming from a family that flies to New Zealand frequently, we do crave for NZ food once in awhile.

We had:

1) Manuka smoked snapper salad:Snapper tasted as if it had been kept frozen but it did go well with the veggies

2) Classic pork spare ribs, appetizer: I would recommend the appetizer portion for Singaporean girls as the 4 slabs of spare ribs will keep you full. The honey glaze sauce was nice but I've tasted better texture of spare ribs in NZ.

3) Aucklander pizza: similar to most pizzas found around the country (Eg: california pizza kitchen type of pizza)

4) 12hour braised lamb shank: dish was tender and not overcooked

5) Minature Pavlovas: great that they did it minature style as a full size cake which they normally serve in NZ would have been too much for a family of 4. Texture was light and fluffy.

The menu is filled with vocabulary synonymous to New Zealand. If you're looking for food commonly eaten in NZ, this is a place to consider for its menu.
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  • Palova
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rather good – but expensive – new zealandic food
2013-04-30 16 views
photos and more here: http://andmorefood.wordpress.com/2013/04/30/fern-and-kiwi-clarke-quay/the food here surprised us, and the place warrants returns: it was huge servings, good flavors, considerable quality and friendly service – though at a rather large bill.we went through about half the dishes on the menu that intrigued us, and they all came monstrously huge, and at standards that far surpassed what we expected.we started off with a beef carpaccio; a large plate of thinly sliced raw beef dr
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photos and more here: http://andmorefood.wordpress.com/2013/04/30/fern-and-kiwi-clarke-quay/

the food here surprised us, and the place warrants returns: it was huge servings, good flavors, considerable quality and friendly service – though at a rather large bill.

we went through about half the dishes on the menu that intrigued us, and they all came monstrously huge, and at standards that far surpassed what we expected.

we started off with a beef carpaccio; a large plate of thinly sliced raw beef drizzled with a creamy mustard-type dressing and topped with a mixture of grated cabbages and tasty hard-cheese shards. very good – especially with the pop of those little red pomegranate seeds. an entrée-portion of pork spare ribs arrivedsticky with a hoisin glaze. I liked this: the ribs weren’t overtly fatty, had a fair amount of meat and that glaze was tasty.

I have quite a bit of praise for the food here – my only gripe truly are the prices – and I hope the place stays in business. I recommend it for a casual post-work night out, with great food and a large range of beers on tap (I know that matters to some of you), and an environment ready for rambunctious gatherings.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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fern & kiwi
2013-01-27 13 views
The second day back in Singapore after the travel madness in December and I would kill to eat local food.Except that my girlfriend just had her China project nightmare and would die if she had to eat anymore Chinese food.She wanted pizza.And so here we are.At Fern & Kiwi at The Cannery in Clarke Quay.Besides subtly sounding like a swear word,it was a cute idea.Fern and Kiwi.The two most representative items of New Zealand.I knew about the latter but didn't have an inkling about the former.In any
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The second day back in Singapore after the travel madness in December and I would kill to eat local food.
Except that my girlfriend just had her China project nightmare and would die if she had to eat anymore Chinese food.
She wanted pizza.
And so here we are.
At Fern & Kiwi at The Cannery in Clarke Quay.
Besides subtly sounding like a swear word,
it was a cute idea.
Fern and Kiwi.
The two most representative items of New Zealand.
I knew about the latter but didn't have an inkling about the former.
In any case,
as long as they were actual food offerings on the table.
I was easy.


So what is New Zealand food?
You've watched all those cows grazing on limitless and luscious fields of green right?
That's basically it.
Quality food untainted by the advancements of agricultural steroids and toxins.
It isn't hard when they receive the best in rainfall, crystal clear waters and mineral rich volcanic soil.
Their physical proximity to Australia would explain for their apparently choice of food but they have a traditional tribal influence from the Maori ancestors inherent in their cooking style.

Simple and uncomplicated.
So let's have some of them ribs, shall we?
The Classic Pork Spare Ribs- A Lone Star Classic as a entree came with 4 counts of ribs.
My girlfriend had this on her previous visit and wasn't impressed.
Apparently, just four ribs could be stacked till they hit the top of the metal racks.
For what it lacked in quantity,
it made up in quality.
Coated with honey BBQ orange glaze,
the meat fell off the ribs in a thoroughly satisfying way.
The soft bones of collagen, the tender pork rind and juicy meat.
I love not having to fight with my food.

And on the waitstaff's recommendation,
we had the Aucklander with chicken meat as our pizza order.
More bread than sauce it's obvious from here.
The base was good but would've been better if it wasn't soaked through with the tomato base sauce.
It became so soggy that you couldn't possibly pick up a slice and murder it without looking like you actually committed a massacre with all that sauce dripping all over you.
All those flavours were rich and intense.
I love every fork of pizza that I had.


And they should be bringing you hot sauce and this uber cute sauce called Rocket Fuel or was it rocket sauce.
With raisins as a main ingredient, it was a thick sticky sweet sauce that was so addictive...
You really should ask them to take it away after a certain time.
And no, it shouldn't be taken away only after the meal.
*Looks disapprovingly at you.
I mixed both hot sauce and the rocket fuel together.
Hot and sweet.
Oh my yum!

And the service there was excellent.
Fun loving staff and we had a few rounds of checking in to see if we liked what we were having and topping up of water without being asked.
It might have been also that we were one of the two tables filled downstairs.
The dining/ bar area upstairs area wasn't yet open at 7pm it seems.

http://monstrousappetites.blogspot.sg/2013/01/fern-and-kiwi-cannery-five-dime-river.html
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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  • ribs
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Above average NZ Fare
2013-01-15 11 views
Even though the cuisine is similar to Australian style, I would say one will not be disappointed with the quality of food here. Besides those here, we had other main courses and unique Moro Bar cheesecake, for full details : http://dairycream.blogspot.sg/2012/10/fern-and-kiwi-bar-and-eatery-kia-ora.htmlClassic Lone Star Spare Ribs with honey, hoisin and orange glazeFabulous larger-than-usual spare ribs that stacked up on top of some coleslaw. Try it and you will know why it has always been the
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Even though the cuisine is similar to Australian style, I would say one will not be disappointed with the quality of food here. Besides those here, we had other main courses and unique Moro Bar cheesecake, for full details : http://dairycream.blogspot.sg/2012/10/fern-and-kiwi-bar-and-eatery-kia-ora.html
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 Classic Lone Star Spare Ribs with honey, hoisin and orange glaze
Fabulous larger-than-usual spare ribs that stacked up on top of some coleslaw.
Try it and you will know why it has always been the star dish of it's main restaurant Lone Star back in NZ.
This entree size was so big that it can be a man's main course. Good for sharing between 3-4 if you plan to try other dishes.
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 new zealand sea run salmon fillet-with dill and creme fraiche dressing, on top of a bed of green lip mussel and spinach risotto
This is another dish worth trying not because of the green risotto but because of the fish. You might think salmon is so common but to grill it till its meat is still moist and not too greasy is not that easy.
The spinach risotto has absorbed the flavours of green lip mussels and there is a sticky texture to it. ( perhaps due to mixing with the dill sauce but this is much tastier than the black ink risotto at ochre)
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 Pavlovas- crunchy meringue with fresh chantiliy cream and fruits A traditional nz classic dessert (named after ballerina dancer Anna Pavlova) executed well, try this once if you haven't. Of course, this is not the only place that sells it.

Cool dark interior with really great warm service from the staff. They are extremely friendly and one can easily start a converstation with them. Worth a try but wish they had offered some Maori traditional cuisine......
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2012-10-23
Spending Per Head
$40 (Dinner)
Level2
5
1
Fern & Kiwi
2012-12-31 16 views
I'm excited to try new place to eats.. headed up to Fern & Kiwi, Fern & Kiwi is the international offshoot of successful New Zealand restaurant chain Lone Star and the Singapore venture is the company’s first step to sharing the best of New Zealand food, beverage and service with Asia, and the world.Classic Pork Spare Ribs - A lone star Classic 18.5slow baked ribs with a honey, hoisin and orangeglazecomes in 3 sizez.. 18.50 for small rack, 33 for medium, 59 for mega rack.. We ordered the mega..
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I'm excited to try new place to eats..
headed up to Fern & Kiwi, Fern & Kiwi is the international offshoot of successful New Zealand restaurant chain Lone Star and the Singapore venture is the company’s first step to sharing the best of New Zealand food, beverage and service with Asia, and the world.
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 Classic Pork Spare Ribs - A lone star Classic 18.5
slow baked ribs with a honey, hoisin and orange
glaze
comes in 3 sizez.. 18.50 for small rack, 33 for medium, 59 for mega rack..
We ordered the mega.. (a meal to be shared between 3 or 4 people)
The chunky ribs are sweet, tender enough, and have some fats that literally melts not in your mouth but in your fingers.
it's too sweet for my preference for meat.. I think it's the New Zealand ways to do the dish..
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 chicken supreme 34.0
grilled breast of chicken served with creamy mash potato, spinach
and slow roasted roma tomato and a roasted corn, capsicum and
mushroom salsa.
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 ‘Canterbury Plains’ rack of lamb ($37)
served with twice roasted potato mash, a green bean salad,
mint and pea salsa and port wine jus.
The lamb is juicy, tender and doesn’t have the stench. This one is medium well but yet it is so much tender.
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1 likes
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2012-12-30
Spending Per Head
$27 (Dinner)