Jun 30, 2017 Restaurants
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ParisButter
City-Fringe Bistro—French
ParisButter has stepped into the role of new Herne Bay local very neatly, serving a contemporary take on French bistro food that offers comfort and refinement in equal measure. Executive chef Nick Honeyman trained in Paris, and his execution of French favourites is almost surgical. His café au chocolat is a gem: the decadent but cloud-like orange chocolate mousse with coffee mascarpone is a little like tiramisu and a lot like heaven.
The fact that he and business partner Jeff Costello also own a seasonal restaurant in the south of France, Le Petit Léon, means Honeyman’s cooking is regularly reinvigorated by French influence. Manager Irene Karsten runs a warm, well-trained team, and her wine recommendations are on point. The specialty gin-and-tonics list and the late-afternoon sun make this place a great option for evening drinks.
A favourite dish
Café au chocolat: orange chocolate mousse with coffee mascarpone.
What it offers
Good seating outside / Private dining / Free-range chicken and/or pork / Bar / Takes large groups
Hours—Brunch Sat & Sun 9am-3pm; L Fri; D Tue-Sat
Bookings—Yes
Price—$$
Seats—70
Chef—Nick Honeyman, executive chef; Adam Van Schravendyk, head chef
HERNE BAY
166 Jervois Rd
Ph 376-5597
parisbutter.co.nz
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