Unplugged at Giraffe is where our cocktail chefs and bar maestros serve up conviviality in a glass. It's a nice touch, I think, and it reassures diners that they are in a place where the boss wants the workers to be happy because happy workers produce happy diners. Eating at Giraffe is a pleasure you don't have to take too seriously. Perhaps Simon Gault had a similar experience once, because at Giraffe, if you show up before 6, they ask you to wait while the staff finish their dinner. Its a fun, vibrant space filled with laughter and cheer that seats up to sixty people. The conceptions are inventive and the cooking is assured but the food has about it an unmistakable taste of the everyday. Pickled radish and ginger cut through the richness. HOURS. Viaduct Harbour 85–87 Custom Street West Auckland 1011, New Zealand. Phone 09 358 1093. Photo / Getty Images. Giraffe. Eating at Giraffe is a pleasure you don't have to take too seriously. And a dessert labelled rice pudding was cheerless on the plate, looking a lot like institutional food. It wasn't a flawless performance: the pork shoulder in some plump ravioli was closer to minced than shredded and swamped in an oddly blue-green creamy sauce that drowned the taste. OPEN 7 DAYS - 7AM TILL LATE. I was more attracted to the beef tendon crackers - puffy, beefy, crunchy crisps, like pork scratchings without the white fat, which the usually meat-averse Professor had to be restrained from scoffing. An item on the "chef's snacks" part of the menu consists of "garden crudites" - sliced stalks of carrot and radish, but the item's headline is butter. If so, he's nailed it. A fillet of fish - hapuku, I think - came steeped in coconut milk and wrapped in a taro leaf, so it had a Pacific feel but was rich and comforting enough to be winter food. It's flavoured with smoked kahawai and turmeric, so it's butter but not as we know it. As it happened, we didn't try that dish. The beef tendon crisps at Giraffe. Tucked in the corner of the Viaduct, between a sports bar and a forgettable Mexican, Giraffe can be a chilly experience because of its marquee-style frontage (nab a seat near the kitchen, if you can) but the welcome is warm. GIRAFFE RESTAURANT. Thus the weight-watcher's doleful lunchbox selection plays second fiddle to pure, fatty pleasure. Large Bookings/Functions [email protected]. But these are details. The conceptions are inventive and the cooking is assured but the food has about it an unmistakable taste of the everyday. parking. From breaking news to debate and conversation, we bring you the news as it happens Whether you’re looking to buy or rent, OneRoof.co.nz has everything you need to find your dream home.
And it doesn't stop there. GIRAFFE RESTAURANT. In my student days, when I worked in the original Tony's as a kitchenhand, the eponymous Mr White would grudgingly allow us a small bowl of spaghetti at 5pm.
Following the government guidelines we are slowly opening our restaurants across the UK. Both dishes, small and perfectly formed, triumphantly exemplified what has always been Gault's watchword: 75g of the very best of something will always deliver more pleasure than 125g of a more ordinary version. Guess which Mr White we went the extra mile for when the going got tough around 9pm? It's a pleasure to eat in a place where everyone seems to be having as much fun as they want you to have.On the go and no time to finish that story right now? The continued health and well-being of our team is of the utmost importance and we take our duty of care to them very seriously.From 4th July we are starting to re-open selected restaurants for dining- please select your nearest site for more information.This website uses the latest and greatest technologies to give the best experience possible.You are currently using a web browser that doesn't support these technologies, though it only takes a few minutes to upgrade. His brother, David, who was in charge on Sundays, asked us to pick out the best steak we could find and cooked it for us, perfectly. General Enquiry/Accounts [email protected]. Our obsession. These are good vibes to be creating in a restaurant before the doors open. Breakfast Monday–Friday 7am til 12pm Brunch Saturday–Sunday from 8am til 3:30pm His brand was virtually an empire and here he seems to be striving for something more laidback. She exulted in a variant on the insalata caprese that used the bloodier, meatier Spanish ham instead of the more refined prosciutto, and the best burrata we've ever tasted; and I enjoyed a steak tartare that was both muscular and delicate, like Roger Federer's tennis, which was much in my mind at the time. Exploring the world of food is our passion.
Top. Tesco says it is selling its Giraffe restaurant chain and also disposing of its controlling stake in Turkish business Kipa. You can almost see Gault winking as he made it.
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