Showers over Windermere from Holbeck Lane near Troutbeck.

Foodie Friday – Eating at Pasture

August 16, 2019

Pasture was recently named Restaurant of the Year by Auckland’s Metro Magazine.

And I agree with them.

We took over the entire restaurant on Wednesday night.  A family get-together – but not as grandiose as it sounds.  There were only six of us (wife, sister and daughter – how spoilt am I?), but the restaurant only has six seats!

Like my favourite Binkleys in Phoenix, Pasture chef Ed Verner is re-imagining the entire restaurant experience – making it an intimate, focused, intense yet relaxed night full of quiet delight.

The six seats are all at the Chef’s counter.  Three chefs serve a tasting menu – no choices, no dietary stuff, just imaginative, wholesome, delicious tasty treats – partnered with unusual, interesting, beverages (sake, beer, wine, cocktail, mead) pairings.

Two seatings per night – 5.45pm and 8.15pm, Wednesday to Saturday.  No frills.  Just excellence.  Doors open at 8.15pm and then you’re off.  Three hours of fun.

The restaurant has its own lounge integrated into the counter/kitchen – decorated like a cross between a Japanese inn, a Scandinavian bolthole and a 50’s New York loft.

Ed works with whole animals, seafood and line-caught fish.  Japanese, Kiwi, Danish, Peruvian – you name it.

Here’s what we ate and drank.

Mushroom & hazelnut


Under the Milky Way / Grandmaster Flash

Build me up buttercup


Kohlrabi, pear, pumpkin seed


Rock Lobster

Zenkuro ‘Junmai’ Queenstown ‘18


Blue Mackerel

Memento Mori ‘Rosso’ Victoria ’17 – Cucumber & white asparagus


Diamond Shell Clams


Wheat & rye sourdough, our aged butter

Three Boys Wheat, Christchurch – Our sourdough ‘beer’


Radishes, beeswax & almond

Supernatural ‘Minus 220’ Hawkes Bay ’18 – Celeriac & pear


Snapper, egg yolk & saffron

Patrick Sulivan ‘Baw Baw Shire’ Chardonnay ’18 – Savagnin & Artichoke


The Pig Crumpet

Peckham’s ‘Western Pathfinder’ Moutere ’18 – Toasted hay


Tomato over embers

Distilled Chilli & Greens – Red capsicum


Aged New Zealand Wagyu

Basket Range ‘Vineyard Blend’ Adelaide Hills ’19 – Blackcurrant


Lobster Head & Mead


Mandarin & fennel pollen

Fermented fig leaf – Mandarin


Meyer Lemon & egg yolk

Hot pokered Bellbird Spring ‘Aeris’ Waipara – Rhubarb & Thyme

We’ll be back when we’re next in Auckland.

Try it out.



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