Well the title says a lot. Food is okay, their Seafood platter is innovative and different, with prawn fritters, tempura king prawn, and mini green mussels in the shell, The typical "Salt & Pepper" squid dish has been tender both times we had it there. The breads, LOVELY, would stack up to a decent spanish brasserie. Service, pleasant, helpful, but typically provincial, didn't impress Aucklanders sitting near us,okay for us locals. But the star is eating outside on a balmy Hawkes Bay summer evening, then walking the beach later.
Oh, and thei wine list included the seldom seen "Sauvage" Sauvignon Blanc from Sacred Hill, a wine made only in stellar years, bunch picked by hand, and using natural grapeskin yeasts for the ferment. That gave them an extra tick.
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