SquareMeal Review of
Peter Gordon’s double-decker fusion palace is supposed to be fun, and readers confirm that it’s a blast. At street level, there’s the no-bookings Tapa Room (named after a Rarotongan tapa cloth, which decorates the space): this noisy rendezvous is perpetually rammed with crowds who gather for breakfast (brown rice, apple, maple syrup and miso porridge with tamarillo compote, perhaps) and all-day dishes. Upstairs, the eponymous dining room pushes more boundaries, delivering multi-ingredient combos with a little more formality – think smoked Dutch eel with coconut and tamarind laksa, green tea noodles, soft-boiled quail’s egg, girolles and sweetcorn followed by Creedy Carver duck breast with figs, walnuts, grapes, sherry vinegar and membrillo. Every day’s a school day here, so ask if you’re not sure what something is (the staff are used to it) and reserve some time, money and attention to explore the seriously Kiwi wine list.