The Cuisine NZ Restaurant of the Year Awards 2011

As we went to print, Dallow’s restaurant was poised to rebrand as Cru at Sale St – Luke Dallow having sold his interests in Sale St. Head chef Nick Honeyman (pictured) remains at the restaurant though, and nothing will change in his approach. From day one, he’s delighted in pushing the boundaries. Purists might shy away from his towers of bubbles, sprinkles of snow and mounds of crumbs but these flights of fancy are, for the most part, used judiciously, adding flavour, texture and wit to his dishes. The Stolen Garden (pictured page 7) is a great example – a mix of baby herbs, flowers and vegetables, all prepared in different ways and accompanied by gazpacho gel and beetroot snow. Then there’s the confited and roasted pigs’ tails, perfectly offset by sweet prawns and tart freeze-dried mandarin. Cru occupies a chic space but, set as it is within the popular bar, noise can range from a happy buzz to a pounding live-music set, while the friendly waitstaff could benefit from more training. However, the wine list is extensive, and Honeyman’s modern food is well worth seeking out.

- www.cuisinerestaurantoftheyear.co.nz

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The Cuisine NZ Restaurant of the Year Awards 2011

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