Victoria Street Bistro, or VSB as it's known to locals, it a credit to award-winning chef Andrew Clarke and his team. Crowned New Zealand's best regional restaurant in 2013, and recipient of a "hat" in the 2015 New Zealand Good Food Awards, it was good to see the standards are as high as ever.
We started the evening with two magnificent entrees - the Peking Duck which is layered with wonton chips accompanied with a crisp Asian-infused salad; and the Matariki special entree of open ravioli with muttonbird & puha. Both were exceptional with presentation, flavour and size.
The mains were mouth-watering with the Madeira braised beef cheek served with goats cheese mash, crumbled beetroot and portobello mushroom. The beef was tender and silky, and partnered with the tart beetroot, made for a very memorable dish. The other main of crispy pork hock with palm sugar chilli caramel was balanced well with the fresh Thai vegetable salad and fragrant rice.
We pushed the boat out with a dessert to share and was not disappointed. The salted caramel 'Opera' tiramisu was exceptional - it was light, airy, rich and decadent. We had coffee with dessert which strong and hot - perfect!
This was a wonderful dining experience with attentive staff, excellent wine selection and exquisite food. We could not fault any of the meals and have been left raving to everyone about VSB. We will definitely not leave it as long to return again! read more