This was our first visit to this restaurant. We booked in for 6 o'clock and arrived about 5 minutes early. We were given the menu and left to contemplate.
The waiter returned about 5 minutes or less later and said he could take our drinks order but not our food order as the kitchen was not open yet. True, there was no one in the kitchen. About another 5 to 7 minutes later some guys in whites were in the kitchen. I wondered what they had been doing! Most odd that they weren't in the kitchen before service I thought.
Our food order was taken not long of the kitchen staff being sighted.
This dish looked very presentable and nice.
I had the aubergine and goats cheese ravioli with tomatoe and herb sauce, with wilted spinach,shaved parmesan and fresh basil. I could not see nor taste the basil. I could not tastes the goat cheese or any seasoning at all.
My main was grilled pork sirloin with apple mayo, roasted potatoes, pan flashed beans with a date and roast shallot compote and thyme jus. Again the meal was presented really well.
It did taste nice but again lack freshness and seasoning. The beans were indeed flashed fried in a pan, but no flavour or seasoning, they would had been nice if done in a grill pan.
My partner had the rib eye steak and his potatoes were described as "roasted baby potatoes" . The potatoes were exactly the same in both dishes. My partner's dishes lacked a little "omph" as well and seasoning.
Neither dish had any sign or taste of fresh herbs.
I had the creme brulee for dessert and it was very very nice. It was Bailey's Creme Brulee and you could taste the Bailey's in it and the sugar was melted to perfection, no complaints there.
So to sum up, it was a nice restaurant. Funny kitchen hours. Food was "nice", not outstanding in my view. The waiter and waitress were pleasant and helpful.
Price of my pork was $31NZ , price of the scotch fillet was $35NZ. These prices are now average of Napier/ Hastings restaurants if they are good enough, which this restaurant does cover but not fully on this occasion.
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