Ebisu is quality Japanese at about the same price point as Masu in Federal St, with less fusion influence.

All the classics are there – essential Rainbow roll, karaage and sashimi. Best – the fried flounder served on the deep fried spine from which the delicate fillets were cut. No picture, no time. They disappeared too quick. Also to be appreciated, sake served in wine glasses. It reduces the temptation to throw it back hastily and encourages you to linger, savouring the unique spirit of Japan. Remember they share a kitchen with Fukuko, the fab shochu cocktail bar next door. Clever hospitality.

Simon Gault’s Euro has been an institution on Auckland’s waterfront, particularly if you have a hankering for rotisserie chicken. Recently there’s been a shift at Euro to embrace a new way of eating – less sugars, more whole foods, less processed carbs. I was excited to try it. The standout was the sashimi starter with citrus and cucumber. Followed by salmon and zucchini spaghetti for mains, the food was light and delicious.

This is the ‘Something Fishy’ at Apero Food & Wine, the new offering from Leslie and Mo. You’ll find it tucked into a narrow long room on K’Rd. They serve delectable, careful food. The housemade everything is delicious but the sausage by the metre is a standout. They serve well chosen wines, gin and Campari. For good reason, they serve what works – and you should trust them, because they really do know what they are talking about. Check them out on Facebook.

I ate at Ostro. The Poussin is beyond belief and a custom Negroni with a hint of fig was delicious. The views of the harbour make for a beautiful afternoon and twilight setting. Drinking at the bar is easy: the backbar selection is substantial and the staff well-trained in the classics as well as Ostro’s cocktail twists. The beer selection is fairly standard, most of the usual suspects.


I went to The FoodStore in Auckland’s Viaduct for an amazing 4 course dinner matched with Amisfield wines. Dishes included wild rabbit & apricot canapés, slow-cooked Cardrona merino lamb  and a mouthwatering kingfish & moon clam broth. Chef Jay Sherwood flew up from Amisfield and joined Mark Southon and team at The FoodStore. Two of my favourite dining experiences combined in one. Visit both. Check out more photos here.