Overview
The upside to the cold season is that it opens up a whole world of heartwarming comfort foods. Here, that translates as decadent lobster rolls, almond ricotta toast and biodynamic mulled wine. Instead of waiting eight hours for your slow cooker to do its thing, head out into the elements and work through these new winter menus.
LITTLE BIRD KITCHEN, PONSONBY
Little Bird Kitchen's new winter menu reads like an encyclopedia of the world's greatest comfort foods, all without the not-so-good-for-you ingredients that often come with. Diners at the plant-based restaurant can expect healthy versions of eggplant parmigiana, mole tacos, herbal shitake broth and salted caramel ice cream sandwiches. Alongside the winter menu is a boozy drinks list with wine, beer and spirits using natural, organic and sustainable methods. Expect biodynamic mulled wine, an immunity-boosting hot toddy and organic tequila shots.
SAINT ALICE, VIADUCT HARBOUR
Staff meals are typically a chance for hospo staff to catch their breath before a busy service. The kitchen also uses it as an opportunity to experiment with new menu items. This winter, Viaduct Harbour's Saint Alice is plating up dishes they would regularly whip up during their own lunch breaks. The five to six-item express lunch menu includes everything from croque monsieur made with pan-fried ham and cheese to wood-fired chicken caesar salad, and crumbed snapper in hand-rolled flour tortillas. The Lunch Like Our Chefs menu is served Monday to Friday from 11.30am to 3pm. All dishes are $19.
SAAN, PONSONBY
Saan in Ponsonby is going green for winter with a vegetarian menu that won't break the bank or the planet. The three-course set menu is $40 per person for a minimum of two people. Entree options include salted tofu on perilla leaf and roasted eggplant dip with crispy tofu curd. For the second course diners have a choice between eggplant and tofu with straw mushroom or tofu red curry. The feast doesn't stop there; sides include silken tofu with peanut sauce, Thai green papaya salad and sticky rice. To finish is a warm wild sticky rice pudding. Pair your meal with one of Saan's nine vegan wines.
FISH AT THE HILTON, VIADUCT HARBOUR
Sustainable seafood is the core theme at The Hilton's on-site restaurant, Fish, and the new winter menu by Head Chef Wallace Mua is a showcase of the most sustainable produce available. Mua's take on the New England lobster roll is a must try. The decadent main comes served with white kimchi, lemon, herbs pancetta chips and lashings of smoked hollandaise. Elsewhere in the seafood department, Mua incorporates his Pacific heritage in a paua gratin with taro, while the toothfish takes on the flavours of Cantonese barbecue char siu. For non-seafood lovers, there's plenty of choice, including scotch fillet, lamb rump and mushroom lasagnette.
THE MIDNIGHT BAKER, MOUNT EDEN
With the colder weather comes a brand new menu from The Midnight Baker inspired by hearty and earthy produce. New chef Freya de Beer Smith has brought on board urban organic and biodynamic growers from Symonds Street's Organic Market Garden to support the cafe's nourishing, gluten-free, and plant-based ethos. The agria potato waffle comes topped with radish cream, apple kraut, smoked golden beetroot and seasonal greens, while chestnut porridge is drizzled with fig honey, miso butter, toasted hazelnuts and candied orange zest. Elsewhere on the menu there's almond ricotta toast, pulled jackfruit tacos, and smoky beans with The Midnight Baker's famous Freedom Loaf.
THE LOBBY LOUNGE AT CORDIS, AUCKLAND CBD
For a sophisticated afternoon indoors make your way to The Lobby Lounge at Cordis for its refreshed winter high tea. The venue's three-tiered platters feature seasonal treats like Jerusalem artichoke with a hazelnut centre, milk chocolate and hazelnut delice, and hot fluffy scones with clotted cream and jam. As you enjoy the soundtrack of a live harpist, a tea sommelier will help you find the perfect drop. The high tea is $59 on weekdays and $69 on weekends, with seatings at 11.30am and 2.30pm.