One of our favourite brunches in Auckland: An offal sausage constructed of lamb liver, black pudding & kidney, with beetroot vinegar & white beans; alongside smoked minced fish balls with a pullet egg yolk & tomato green chilli chutney. Inventive fare, with pleasing flavours & perfectly executed textures. A terrific cafe in the tony Parnell suburb.
Orchard-to-table dining takes centre stage at this chic brasserie beneath a glass canopy; think burrata cheese with squash & currant sofrito, or figs with anchoiade & walnuts. The cocktails too showcase evidence of garden work - prosecco with winter flowers & cassis, or vodka with feijoa, lime & mint.
