Bistronomy

“We are passionate about creating great experiences around sharing a meal. We take a holistic approach where, while the food is paramount, the service, atmosphere, and accompanying stories are important, too. Our business model is not solely focused on wealth creation but the creation of a sustainable, ethical business that we hope will be an example to others. We go to extraordinary lengths to support local farmers and producers. There’s an emphasis on best practice for sourcing and growing fresh ingredients, and seasonality is essential to the menu.”

Fish and chips with agria wafer, mushy peas, and fish and beer mousse; and Wairoa duck with rosehip, swede toffee, and guava berries.

There’s a strong cerebral element to the Bistronomy menu, telling the story behind the carefully crafted food. It’s often playful and thought-provoking, as in the mushroom dish developed to showcase a fifty-year-old farm encountering difficulties of urban expansion. Support for an innovative local fisherman means diners are offered fresh, delicious seafood, and it’s worth noting that the cheese is from Hohepa Biodynamic Farms, a local residential home for sufferers of autism and Down syndrome.

“There’s sous vide and clever things done with gelatine, but there are also deep, rich flavours and no annoying dots on plates. Beck makes vegetables as interesting and satisfying as any meat dish (but the meat and local seafood are dreamy too) and then has fun with clever tastes for pudding.”

–Catherine Smith, Bite