Pasta and Peroni Nights at The Grounds
See out the last sunny evenings of autumn with fresh pasta handmade by an ex-Baduzzi chef and ice-cold beers on tap.
Overview
Looking for a way to banish the Sunday scaries? A piping hot plate of fresh handmade pasta accompanied by an ice-cold bevvy should do the trick. Luckily, modern family-friendly eatery The Grounds — started by renowned chef Ben Bayly — is bringing Aucklanders the ultimate al fresco dining experience this autumn with its new Pasta and Peroni Sundays.
Between 4pm and 8pm every Sunday evening, five of the restaurant's fresh pastas will be available for just $20. You're going to want to pair that with one of their crisp Peronis on tap, priced at just $8. Don't worry plant-based pals: vegan and vegetarian options are available, as well as gluten-free pastas.
Using seasonal ingredients, the pasta is handmade on-site by the restaurant's Italian head chef Samantha Bosco, formerly of Baduzzi. Flavours are subject to what's in season and which fresh, organic vegetables are available from the garden at Ahi, The Grounds' sister restaurant. You might opt for a hand-cut pappardelle ragu of goat, zucchini and parmesan; a tagliatelle of green lipped mussels cooked in chardonnay, chilli and lemon; hand-shaped potato gnocchi with beef bolognese, or a vegetarian fettucine with Ahi garden vegetables, marinara sauce and parsley.
Not feeling like pasta? A limited menu will be available offering dishes such as the buffalo and pork burger, baby back pork ribs and beer battered fries.
With tables set in a beautiful outdoor courtyard on the fringe of the Waitakere ranges, it's a great way to make the most of the sunny autumn evenings still ahead.
Information
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