Remuera's The Corner Unveils Its Anticipated Brunch Menu

Launch into the weekend with a glass of blueberries and activated charcoal.

Since opening its doors last November, Remuera bistro The Corner has become a local, not only for residents of the effluent suburb, but for those in the greater Auckland region. The unpretentious yet slick establishment is located on the main drag in the old Villager pub, and with its selection of lavish cocktails, a cellar-quality wine list and enhanced gastropub fare like trevally ceviche, Wakanui sirloin, and pork belly with kimchi slaw, is worth travelling across the city for.

So great news that The Corner has now unveiled a menu for the early risers. With chef Archana Kurup, formerly of The French Café, at the helm, the kitchen is carrying across its theme of classic crowd pleasers with a twist to brunch. To set you up for the day, coffee is provided by Christchurch boutique Underground Coffee Roasters. Four smoothies are on offer in short glasses, including intriguing flavour combinations like avocado, hemp oil and matcha; blueberry, goji berry and activated charcoal; banana, peanut butter, maca root and raw cacao — all dairy free — and a classic strawberry option with banana and vanilla ice cream. For a refreshing alternative, the pineapple and ginger kombucha is sweeter than the tarty concoctions you may have experienced elsewhere.

Archana's menu offers things like spiced mince on toast with a fried egg and pickled red onion, a generous portion of smashed avo with charred corn on sourdough, and homemade granola. The kedgeree takes things up a level and outside your average brunch box, rounding up jasmine rice, shiitake mushrooms, soy marinated eggs, a mountain of herbs and sago crisps. The red quinoa is just as appealing on the eyes; the plated rainbow consists of honey crisps, walnut yogurt, honey comb and fresh fruit.

The Corner's brunch service kicks off this weekend from 9am and will play out every weekend thereafter. For more information, visit thecornerremuera.co.nz.

Published on February 16, 2017 by Stephen Heard

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