Jun 30, 2017 Restaurants
Euro
Smart Dining—Contemporary
Euro does exactly what a waterfront bistro catering to mostly corporate clients should do: serve flawless steak and seafood in softly furnished and carpeted surrounds. There are really special things here, like the classically trained career waiters — some of whom you’d call part of the furniture if they weren’t so vivacious — who wear starched white aprons and know the food and wine menus back to front. No service detail is overlooked, no curveball too great. Meanwhile, in the kitchen, Gareth Stewart innovates while retaining the timeless Euro style with surprising deconstructions, like the beef tartare with its dehydrated kumara in place of toast points. They’re keeping with the times with a thoughtful separate vegetarian à la carte menu, too. This could be lazy, crowd-pleasing food. It isn’t — Euro simply delivers exceptional quality every single time.
A favourite dish
Fried chicken, brown butter mash, red cabbage slaw and chicken gravy.
What it offers
Shared-plate options / Good for vegetarians / Free-range chicken and/or pork / Bar / Good seating outside / Takes large groups / Vegetarian à la carte menu
Hours—L D 7 days
Bookings—Yes
Price—$$$
Seats—120
Chef—Gareth Stewart, executive chef; Adam Rickett, head chef
WATERFRONT
Shed 22
Princes Wharf
Ph 309-9866
eurobar.co.nz
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