In one short year, Mister D has shown how it’s done, when it comes to serving Hawke’s Bay for breakfast, brunch, lunch and dinners. From 6am in the morning through till last orders late at night, they have worked tirelessly over the last year to bring us what they themselves expect from a dining experience. “This is our natural expectation of what service is. We’re providing a restaurant, a place that we’d like to dine in and the service we would like to have.” says head chef and co-owner David Griffiths. I like a restaurant that knows what they are and stick to it. It shows mettle and a self awareness. For Mister D, that translates into enjoying fried eggs the way David enjoys them, fried in duck fat. However, with a year of trading under their belts, Mister D can now afford to make tweaks without disturbing the stylish foundation already laid. There’s a fine balance between change and consistency, but you’ll be pleased to know this now includes a healthy poached eggs breakfast!

Braised duck risotto

The menu is ready for the cooler weather too. “The lunch menu revolves around the seasons without removing the big dishes.” says David. “All the favourites like bone marrow ravioli and veal tortellini remain while we’re refreshing the sauces and seasoning for some, like Fish in the Bag. Caramelised Onion tart with feta olives and thyme – that’s a new hot entree. Now that we’re going into the colder weather we can afford to get a little chunky on the dishes.”

The D take on the Sunday Roast is an appetiser sised Yorkshire Pudding with bone marrow and horseradish cream that also doubles as a bar dish. The chicken hearts have been dropped, but I’m glad to see the Ortiz anchovy now with espellette pepper still features. The gazpacho is swapped for a roasted pumpkin soup with black pepper mascapone.

Cloudy Bay Clam Chowder

I tried the soup of the day, a Cloudy Bay clam chowder with a not unexpected beautifully rich, combination of flavours. The braised duck risotto is a must try dish. If there was a dish to usurp the pulled pork on polenta as my favourite, this could be it. Mister D is known for it’s Spanish and Italian focus on wines, and with Matt (ex Elephant Hill sommelier) supporting Prue on developing the wine list and staff training, you are sure to enjoy your wine match. Gewurtzraminer (just say ga-verts), isn’t a widely chosen wine variety, unfairly I believe. The Elephant Hill Gewurtz makes an excellent lunchtime imbibe and with mains hovering between 18-25, you can enjoy a couple of glasses guilt free. “Every menu change, we sit down with the staff and go through the wines by the glass and do pairings with the new courses. Prue and Matt went through that the front of house yesterday.”

Mister D make whatever they can in their kitchen themselves and that includes preserves. At this time of year there’s quince jelly, fig jam and black doris plums all made on site. The quinces and figs come from a friend of theirs just outside Havelock North. Working side by side with David in the kitchen is Adrian Hart. ‘We’re getting faster at everything we do.’ says Adrian. “It took us three months and they’re now really good at what they do.” confirms David. “Jayden is here at 6am he’s on the brioche and donuts.”

Lemon Meringue and Supreme Coffee

Never moreso than in the last few years has Napier CBD been the place to be, and now to give local workers a reason to drop in on their way to the office, they are toying with a “coffee & donut” or “coffee & brioche” takeaway deal for $7. The perfect start to your next team meeting.

And where is David and Prue’s favourite dining experience on the planet? “Our favourite place, and a lot of what we do is around Fritelli Paradiso in Potts Point in Sydney. It’s an all day breakfast, lunch and dinner Italian cafe. The foods not fussy and it’s well conceived. They have standards – they have fried calamari rocket salad and balsamic dressing and it never changes.”

Mister D is open for breakfast 7:30 – 11:00, lunch from 11:30 and dinner Thurs, Fri, Sat from 5:30. Phone 06 835 5022

Come and celebrate with Mister D on Sunday 19th May.

Scholars Restaurant had around 30 something guests enjoying the 60 something capacity restaurant located on EIT’s campus in Taradale on my visit. This place is run entirely by students as I wrote about last July.

The front of house team were on their fifth day of service, so you’re experiencing the beginning stage of many a hospitality career. It’s easy to start reminiscing about first jobs, the nervousness, the excitement and the sheer terror. Tory was our waiter, a guy from Turangi who was brought up in Hawke’s Bay and was a natural at making conversation and putting us at ease.

Duck confit

First up we chose the wine, and before I go any further, you’d be hard pressed to find a better place to drink quality Hawke’s Bay wine at a very keen price. I ordered the Bridge Pa 2009 Syrah, a bargain at just $35. Don’t believe me? It costs $39 to buy it from the cellar door!

Bargain Bridge Pa Reserve Syrah.

The Saffron Tagliatelle made for a generous starter with more than a smattering of little neck clams. There was little perceptible difference from the creamy sauce here and the one served to acclaim at Craggy Range restaurant. The pasta could have done with another minute to hit al dente, a tasty little dish nonetheless.

The Slow braised Pork Belly ordered by the table next to us arrived, and I started to have food envy. With so many good Pork Belly’s rocking the Bay right now, I had double checked myself and ordered the Duck confit instead – hey, after all it’s duck shooting season! By the sounds of appreciation, the girls couldn’t have been happier with their belly choice.

The Saffron Tagliatelle with clams.

The garlic cream sauce was deliciously rich and brought the duck to life (not as much life as the duck itself may have liked of course!). Succulent duck pulled away from the bone with ease. I wasn’t so sure about cucumber as an accompaniment, but got my head around the idea of it being a Buckingham Palace Garden party style open sandwich. Service at Scholars is not slow. You look, they appear. A table of seven got the royal treatment at once by no less than four of the new team.

Service starts here.

Hokey Pokey semi-freddo is a frozen dessert with sautéed pears and salted butter caramel. Crunchy nougat and sugary spirals are the star of the show on this dish.

Hokey Pokey semi-freddo

The eftpos machine is the cleanest I’ve seen, and with all inclusive meals at $35, I reckon it will be getting far more of a work out now.

Please call 06 974-8923 or email Treena to make a booking from the options below. Remember, the Christmas themed dates in June fill up quickly.

Scholars Lunch and dinner dates

Follow @ScholarsHB

Opening Hours   |   501 Gloucester St, Taradale   |   Book by email   |   Phone 06 974 8923

Sue Robinson and Trevor Hanson took on the lease of Clifton Café last July, they and their team have had a full-on ten months at the coastal institution. Since Sue and Trevor took charge, she’s added to the rustic décor and developed the menu of fresh and hearty café cuisine, while continuing the general vibe of friendliness and chilled out seaside dining. An ideal destination for a drive to the coast for coffee, snack and lunch, Clifton Café also hosts weddings and parties, and in many ways serves as a meeting place for the small but loyal community of Te Awanga and Haumoana locals.

After a huge summer serving up great food in the terrific weather to day-trippers, locals and an ever-increasing number of cyclists and walkers on the Hawke’s Bay Trails, Sue and her chefs have made winter menu changes, so even on a cooler day, there’s plenty to take your mind off the cold.

The Thai Beef Salad

Winter menu developments arrive

When Tweet2Eat visited on a cool and windy coastal lunchtime menu newcomer, the Thai Green Chicken Curry, accompanied by a sweet and tangy mango salsa proved to be a warming and satisfying choice.  Other winter menu developments include a move to a lighter, healthier version of the Seafood Chowder (now made with less cream and more stock), a new and improved Steak Sandwich, fresh gurnard now in the Fish & Chips and chicken replacing beef in the famous Clifton Café Burger, at the request of regulars.

Thai Green Chicken Curry, accompanied by a sweet and tangy mango salsa

The drinks list has changed too. Sue explains that in last menu, the wine focus was on product from the Hawke’s Bay Boutique Wineries, and that in this one it’s more on wines from local producers. Neighbourhood wineries Clearview, Beach House and Elephant Hill feature strongly, alongside Sacred Hill and Halo and Fat Snapper. Clifton Café has also added the pilsner from the Hawke’s Bay Independent Brewery. “The menu is continually developing,” says Sue. You can check it out here.

Love Hotel fashion label inspires more events

And while the menu continues to evolve, so too do the plans for more events at Clifton Café. “We’ve had weddings over summer, loads of Christmas parties, and recently a 50^th birthday party,” says Sue. It’s a perfect venue for a wedding, with its dramatic views and the privacy provided by being at the ‘end of the line’.  Sue has plans to build this side if the business up, and to include a raft of winter events. She explains that a recent fashion event for Love Hotel – the clothing label of two of her staff – got her thinking about more opportunities.  Sounds by the Sea, featuring local live music acts has started, and will continue to take place from 2pm to 5pm on the third Sunday of each month. Other potential events include a beer appreciation evening, fondue night, a ‘meet the locals’ event introducing some of the neighbourhood’s interesting personalities, theme evenings, and Clifton Café is also the venue of the Kidnappers Book Club.

A lighter, healthier version of the Seafood Chowder (now made with less cream and more stock)

Angus Gordon and the history of Clifton Station

One recent book club guest was Angus Gordon, talking about his book about Clifton Station. Angus and Diana Gordon own the café and ran it for 13 years until Sue and Trevor took on the lease. So what got her into it? Sue was looking for a change, she says. After 12 years in Hawke’s Bay, working in hospitality and accommodation, and with an evident love of food, people and the area, Clifton Café seemed like the perfect fit. And while she oversees the kitchen (and even bakes for the cabinets two days a week), Sue is delighted that most of the fantastic team are still there with her. “We’ve got such a great team out here, students from the area who work part-time, Karama and Mande in the kitchen, Dachet who’s so artistic doing the fun kids’ biscuits and art – it’s just a really cool team working environment.”

A really cool dining environment too. If you’re wine tasting out that way, taking on the cycle path, or just looking for somewhere to get away to for lunch, breakfast or something lighter, Clifton Café is ideal. It’s also a great spot to take the kids, with a menu for them, specialty baked treats, and plenty of toys and games to keep them occupied while you focus on the view and the food. Keep your ear out also for Sue and her team’s upcoming events. Clifton Café is open 9 – 4, Wednesday to Sunday.

Moana Park Winery was recently struck by vandalism costing Dan Barker and his team $165,000 in lost Merlot wine. That’s 8,250 bottles of wine. Now we’re doing our bit to help by telling everyone to buy a bottle of Moana Park Wine either at a restaurant, at the winery or a local retailer in May. Buying a dozen would be even better!

Liquor King – Onekawa displays Moana Park’s best

Pip Harrison has pitched in to make Moana the hero of their newly revamped flagship premium wine store in Onekawa. With all the history of the liquor store, you could be forgiven for thinking this is just another bottle store, yet talking with Pip Harrison you’ll soon realise that the Liquor King Onekawa team are passionate about talking wine – and good wine too. This month is #MoanaforMay and they’ve setup a special offer display so everything you need is in one place. Go in and ask for their recommendations – Reserve Chardonnay is my pick!

New Premium Wine store Liquor King in Onekawa

Ten Twenty Four Winemaker of the Month is Moana Park

Kent Baddeley has just been in touch to say that the winemaker of the month of May AND June will be Moana Park! This has been a ongoing successful series that showcases the best wine of Hawke’s Bay one winery at a time. You can book your table at Ten Twenty Four and enjoy a glass with a dish made by one of the best chefs in Hawke’s Bay.

Winemaker of the month at Ten Twenty Four in May is Moana Park Winery

Bellatinos featuring a Moana Park Wine every Friday

Posters going up at Bellatinos in Havelock North

Bellatinos have been first to get in touch and will be featuring a different wine varietal from Moana Park every Friday this month starting Friday 3rd May.

Lyn Bailey “In light of the recent tragedy at Moana Park Winery we are, along with others, helping to promote their wines.
Each Friday in May we will focus on a particular varietal. Each and every little bit helps and the wines are superb anyway!”

 

Support Moana Park by offering a special at your restaurant or retail store

Get in touch with us at Tweet2eat and we’ll add your deal on this page.

How many bottles can we buy in May? Pledge your Support

Tell us how many bottles you’re intending on buying from Moana Park below and let’s see how close we can get to the 8,250 bottles they lost.

Where’s your nearest Moana Park retail store?

Chantals Napier

Liquor King Onekawa

Bellatinos

New World Greenmeadows and Havelock North

Moana Park Winery in Puketapu

What restaurants stock Moana Park Wine?

Indigo Restaurant, Napier

Mint Restaurant, Napier

Westshore Inn, Napier

Mangapapa

Shed 2

Fox on the Quay

Estuarys

Deliciosa

Oceanview

Puketapu

Winter is the time when takeaways take off in Hawke’s Bay. With the cooler weather and the sun setting just that little bit earlier, restaurant takeaway goes on the up. Since last winter, many if not all of us own smartphones. We want you to be able to use them to full effect this winter by empowering you to order your favourite takeaways from your smartphone. Here’s the deal, and it’s a pretty darn good one.

1. Tell your favourite takeaway place they can get a takeaway ordering app built for FREE.

2. Once they get in contact with Tweet2eat, and join, you get $100 FREE credit to use on the app.

What’s more, we’ll even through in web ordering! No bill for thousands of unnecessary dollars for a bespoke web agency design. That’s how much we want Hawke’s Bay to go digital. It’s that simple. The idea is every single good quality takeaway restaurant will offer you online ordering for winter making it that much more bearable. No more busy phone signals, no more searching around for that tatty flyer, no more translation frustration when you say your order. No more delays in receiving your order. Life will get just that little bit better. Oh, and you’ll receive a hundred bucks to enjoy your first takeaway meal.

Print this out, email it (fax it if you have to) just take it in to the takeaway restaurant you love the most. Show them this and implore them to help you order more from them this winter.

Ryan 021 557 627

ryan@tweet2eat.co.nz

Adding Lunch into the mix at Mint Restaurant on Marine Parade will make it easier for local office types to drop by for a bite. Now that the main dining area has been shunted forward of the bar, you’re almost guaranteed a table with a view at lunchtime whether you work locally or not. Talking with co-owners Steve and Ruth Beere as we head into autumn, the menu has had some cool new additions as well as some broad price drops which I’ll come on to later.

14 hour slow cooked lamb with beetroot and feta.

At lunchtime you can enjoy a Pork Belly cassoulet w/ white beans, chorizo & tomato for just $19. As the weather cools, the Belly will be replaced by the Cheek cut while the base ingredients remain the same. “Cheek has a higher fat content and slightly different texture to it.” says Steve. 14 hr cooked lamb on Baby beetroot salad w/ roast red onion, rocket & goat’s cheese is an absolutely delicious, light and wholesome combination that is already proving to be one of the more popular lunchtime options. “We have a hard time keeping up with the lamb dish, it’s slow cooked for 14 hours overnight.” says Steve.

Pork Belly and white beans

When I arrived in the afternoon I could smell these beautiful aromas of confit duck, star anise and orange permeating the restaurant. Away from the upstairs kitchen, there is also an oven below and this is where the duck gets the slow cooked treatment. If you come in, on the right day during lunch you’ll see what I mean.

Soup of the day changes, today was mushies.

Rose Veal is a premium cut of very low fat meat that Steve has taken the liver cut and presented simply with lime carrot julienne on caramelised onion & sautéed potato. If you haven’t tried Rose Veal, Mint Restaurant is one of the special restaurants that more often than not will have one of Gourmet Direct’s, Rose Veal based dishes on the menu.

Mint have promised to keep their hours regular and consistent opening Tuesday through till Friday and with lunch dishes costing just $19, there’s no reason not to pop in there.

Fine Dining for Duck Season starts 7th May

Mint have opened their restaurant to duck hunters to enjoy a meal through a co-promotion with Action Marine. “Bring in your dressed birds and give us 24 hours notice and we’ll cook and present it for you with a matching glass of wine.” The cost is just $25 pp including glass of wine with only a couple of rules. “One bird per two people and bring a spare bird in case you’ve sprayed your bird with pellets or the dog has bit it! It has to be plucked & gutted. and then we’re ready to go.”

All you have to then do is drop the birds off and pre-book 24 hours beforehand and you’re in.

Contemporary Dinner Dining just got more affordable

There has been a trend downwards in price over the past year of many Hawke’s Bay dining establishments led by Ten Twenty Four and Mister D that has been the catalyst for locals to dine out more regularly. The trick for foodies is finding the ones that don’t cut down what’s on the plate at the same time. Mint Restaurant has also dropped their dish prices across the board with nothing more than $29 without cutting corners. “We made the decision to make Mint more accessible to our regulars and for new people to come and try us. We haven’t changed the fundamentals, the time we spend on the plate, good quality ingredients, we’ve just made the decision that enables more people to come through the door.” says Steve.

Check out the lunchtime menu here or book now.

Mint Restaurant is priced to please with lunch at just $19 and no dinner mains over $29.

Next time you drop in at The Station Bar you’ll notice table talkers with a new snack menu range of tasters to enjoy. The main menu has also been tweaked but don’t worry, all your regular favourites will still be there. David Perreaux and the kitchen team have been re looking at their menu as it comes into the cooler months. “It was time for a tweak. We’re adding battered oysters in and having a second flavour quesadilla coming in. Lamb shank with mash is also new at The Station.”

Potato Waffles are an easy side order after a pint or two.

Feathery light Waffle fries replace the crinkle

The’ve also stepped up the lamb rump with gourmet potatoes and all steak dinners are going from crinkle fries to waffle fries. “You can still get crinkle fries if you ask for it.” says David. On my visit I got to try the new Mexican burger which includes double salsa layers. What so important about double salsa layers you ask? Well, not content with having great tasting burgers already, they’ve looked at the one aspect many restaurant burgers miss out – dry burger buns. By lavishly covering each bun with an avocado and tomato relish, there’s no chance of you leaving the buns and picking out the middle at The Station. “It’s these details we fuss over, and they aren’t something our customers can’t put their finger on, but they make the difference.” says David.

The Mexican Burger now available at The Station

Sweet, sour and spicy sauces on the menu

Continuing with the Mexican theme, a new quesadilla enters the menu charts with bacon, cheese tomato and a new special mustard relish that David discovered at the markets. “Lorraine Dicky from Wairoa is known as the relish lady at the Otane and Fielding markets. We found a fabulous one. We like things to have big flavour and big impact and this mustard relish has it.” says David. I try the relish and it does indeed set my head on fire in a relaxed sort of slow build burn. I can see what the attraction of the mustard is. It’s a kind of strangely addictive heat. There’s a Mustard Man pizza where Lorraines mustard is again the hero of the dish and they go through plenty of it across The Station and The Duke of Gloucester.

Sweet and Sour Pork is absolutely superb, and for $17 great value for money.

Ribs and Box Office bargains

If you love Ribs, you’re going to love the ribs now available on The Station menu. “They’re a larger rib that has more meat on it.” says David. Now that I’ve got The Station Pass discount card, I can enjoy these or take the Pizza Movie Deal before popping next door to watch the latest movie at the Box Office at $5 off every time.

Baby Back Ribs

Get discounts on purchases, movies and redeemable at The Duke too.

The Duke of Gloucester gets a makeover

Things aren’t standing still at The Duke of Gloucester either. If you’re based in Taradale, try the Steak sandwiches to experience the taste of the mustard above. For fiery spice lovers, they continue to deliver “the hottest nachos in the Bay – no compromise!”. This is one dish that will test your tolerance for spice even with plenty of sour cream. You may have also noticed driving by The Duke, the improvements are now fully underway with scaffolding across the front. 

Improvements underway at The Duke

The Station and The Duke of Gloucester are very good at keeping their regulars up to date with what’s happening via email. Sign up here.

Summary

• The Station Bar, Napier tweaks the menu for Autumn @StationHB.Tweet
• If you love Baby Back Ribs, you’re going to love the ribs now available on The Station menu. Tweet
• The hottest nachos in the Bay – no compromise!. Tweet

Follow @StationHB

154 Station Street, Napier   |   Menu    |    Facebook    |     Email   |   Phone 06 835 0102

Beef tartare, puffed black rice, wasabi ice cream & pickled chioggia.

The Autumn Menu has arrived

Beef tartare has always been a favourite dish of mine and it’s been a while since I’ve seen it as a regular choice on a Hawke’s Bay menu. The trick with a good tartare is getting a good texture to balance out what is essentially raw beef. The puffed black rice covering the tartare achieves exactly that while the pickled chioggia lended acidity and bite. Vince recommended the Pinot Noir or Syrah which are both fantastic matches to the dish. I also got to try the 2012 Gewurztraminer which makes a fresh alternative to the tried and true Pinot Gris variety.

Open Ravioli, organic mushroom ragout, potato mousse, porcini truffle cream.

There’s nowhere to hide with a vegetarian dish and Vince assured me his open ravioli with organic mushroom ragout couldn’t have been better. The Whitefish of the day at Elephant Hill was snapper but this may vary depending on what’s available. Snapper suited me just fine. The crab tortellini is packed full of flavour and I could have easily enjoyed a couple more except Elephant Hill isn’t a place you want to run out of room for dessert. With a dedicated pastry chef working alongside Head Chef Ashley Jones, they’re desserts are reason enough alone to drive out to Te Awanga. Just listen to this dessert description - Fried frangellico créme, vanilla port poached figs, lemon mascarpone. How much badness can create the delicious goodness of one dish?

Fried frangellico créme, vanilla port poached figs, lemon mascarpone.

The fried frangellico créme looks unassuming enough, yet the closest description would be a custard square that had momentarily dropped in the deep frier for a brief crisp up. As usual, this restaurant has a pretty snazzy coffee machine making it easy to confidently order a double espresso after a long lunch or dinner. Book now

Elephant Hill Head Chef Ashley Jones – Autumn Menu

The Story of Hieronymus – Elephant Hill’s newest wine

“Hieronymus is a blend of 75 % Malbec and 25% Merlot from our Gimblett and Triangle vineyard. The name Hieronymus comes from a famous ancestor of Elephant Hill Proprietor Roger Weiss. Hieronymus was the Lord Mayor of Nüremberg in the 16th century which was at that time the financial and cultural powerhouse of the Roman Empire. This was an inspirational time and termed the German Renaissance where classical thinking, the arts, and the natural sciences were at the forefront of this dynamic period. These characteristics are all required in crafting premium wines. The wine itself is full, ripe and well balanced with a core of ripe fruit and a long finish.”

This is a 2011 blend of Malbec and Merlot from Elephant Hill’s Gimblett and Triangle vineyard.

Private Dining Packaged for you

Private dining degustation dinners or functions with set menu or even a la carte are now possible. For groups of ten or more, Elephant Hill opens areas of the building that are usually off limits to the dining public. Every so often there’s an event worth celebrating, a person worth recognising or a team that deserves something really spectacular. A upstairs dining room is now in addition to the private barrel cellar table. Both are available for event functions when you desire a unique experience enjoyed discretely by your group. “Ash will be able to put something very special together for these private degustation dinners.” says Vince. More function details

The Private Barrel Cellar

Upstairs Private Dining

Winter Banquet Feast

The weather is a smidgeon cooler yet winter seems a long way off. Reserve 22nd June in your diary for the Winter Banquet. This is a one off, special banquet that Ash is putting together. The Winter Banquet Feast will be celebrated on a single long table running the length of the restaurant with musical banquet bairds in attendance for ambience.

Summary

• The Autumn Menu has arrived @elephanthill.Tweet
• Listen to The Story of Hieronymus – Elephant Hill’s newest wine. Tweet
• The Winter Banquet Feast will be celebrated on 22nd June @ElephantHill. Tweet

Follow @ElephantHill

86 Clifton Road, Te Awanga   |    Facebook    |     Book now   |   Phone 64 6 873 0400

Awards tend to rank things in an order yet in real life most experiences are subjective. Panels, judges and all that help yet what really matters is what you, the individual experience. If it’s fun, fresh, local and recommended we hope you can find it on Tweet2eat. What if a socially driven Hawke’s Bay award was created with the sole reason of having a bloody good laugh and fun to go with it? Here’s a couple of ideas for starters. Add yours in the comments:

The Foodie Challenges

1. Fanciest Photo Challenge

Win a month of dinners at the restaurant if you took the fanciest photo of food and won. No prizes for 2nd, oh except eating a bloody nice meal. Hint: go to restaurant who care about how their food is presented on a plate. 

2. Biggest Bill Challenge

High note it and submit your biggest bill for dinner and drinks. Extra kudos if you pulled it off at lunchtime. Winner receives a private dining experience for 12 by a duo of Hawke’s Bays top chefs. 

3. Biggest Table of Guests

The biggest single table of guests wins the equivalent of the Guiness Book of Records for big table dining. Think Great Long Late Lunch minus all the randoms.

The Restaurant Challenges

1. Most @mentioned on Twitter

Get all your diners to mention you on twitter. Most @mentioned wins a 1:1 Advanced Twitter Secrets session by Tweet2eat Owner Ryan Jennings.

2. Most booked restaurant online

All bookings made via Tweet2eat Out Award will qualify for the most booked restaurant online award. The winning restaurant receives a free online booking system for 12 months plus… well plus all the bookings. Nice work you!

This was our attempt at April Fools 2013. Some were excited, some were undecided and some weren’t fooled for a second

Restaurant 399 is the newest addition to Hawke’s Bays thriving restaurant scene. Until recently, most of the new dining spots had been opening up in Napier and Hastings. Havelock North has missed out on much of the new dining action, but by the same token, continue to be serviced very well by Black Barn, Craggy Range, Pipi’s, Deliciosa, and Divas as the loyal patronage demonstrates. Restaurant 399 is set to shake the village + vineyards scene up with an establishment that has plans as unreal as the view from their best dining tables. I caught up with the owners for a chat over coffee at Hawthorne’s, also their potential bean supplier, to discuss their plans and why they believe their plans aren’t just pie in the sky.

399 Restaurant – Te Mata Peak, Havelock North

In keeping with tradition

“We have always loved Hawke’s Bay and although we’re not originally from here, it made sense to move back here with our young family.” says Quinlan Jeeps. “As much as I enjoyed being a chef in Hong Kong, the bright lights held an appeal for me that ultimately faded.” Quinlan met his wife in Hong Kong and always planned to come back to New Zealand but wasn’t convinced his Westport hometown could support his dream of opening his own restaurant. “We thought about it long and hard then made the decision to choose Hawke’s Bay after a holiday trip around the North Island.” says Quinlan.

Jo-Kings vision for 399′s cuisine

Quinlans new sous chef, Jung Jo-King who still works at the Hyatt in Hong Kong, is also planning to join the 399 team closer to the opening time. Jung, who is no stranger to Pacific Fusion cuisine jumped at the opportunity. “Jung likes the laid back kiwi way of life, although when we worked together at the Hyatt, it was never like that!” jokes Quinlan. Opening day isn’t expected until 1st April 2014, as there are a few hills to climb with adapting the Te Mata tourist lookout to accommodate the restaurant. I’m sure many Hawke’s Bay locals will be glad to see a restaurant back on Te Mata Peak since Peak House Restaurant closed.

399 takes this story to new heights

I ask Quinlan about the name “399 Restaurant” and the reasoning for it. “It’s a combination of factors really. 399 is home to a brilliant bar in Perth that much of the 399 interior will be inspired from. 399 is also the height of Te Mata peak in metres on a level we can look forward to all our guests dining.” It’s at this stage of the interview that Quinlan is interrupted for his next meeting talking with April about a new “Fuels” energy drink he’s developing to fill in the days before building 399 can commence.

Summary

• @399NZ takes their restaurant ambitions (and storytelling) to new heights.Tweet
• Plans for Te Mata Peak updated to incorporate 399 Restaurant. Tweet
• New Hawke’s Bay restaurant will open in exactly 12 months time Tweet

Tweet to @399NZ

399 Te Mata Peak Road, Havelock North   |     Phone 06 399 3993