Moves and grooves in the Auckland dining scene

By Fiona Ralph

There's exciting changes in the industry - think new bars, new chefs and revamped restaurants. We have the scoop.
The Oyster Inn on Waiheke island. Photo / Babiche Martens.
The Oyster Inn on Waiheke island. Photo / Babiche Martens.

Everybody's has swapped Japanese for a European bistro menu, and recruited James Pask from Wellington's Matterhorn. Pask has also worked at London's Michelin-starred Club Gascon, Abel Tasman's Awaroa Lodge, and Clooney.

• Waiheke's The Oyster Inn welcomes chef Anthony McIntosh from UK hot spots such as Hix Oyster & Fish House and event company Urban Caprice, of London's renowned Caprice Holdings restaurant group, where McIntosh worked with The Oyster Inn owner - and founder of Urban Caprice - Jonathan Rutherfurd Best.

• McIntosh takes over from chef Cristian Hossack, who, along with maitre'd Clare Dunleavy, moves down the island to Casita Miro. Hossack worked at Peter Gordon's The Providores in London for eight years, while Dunleavy comes from the Te Motu Vineyard founding family.

• Leaving Casita Miro are chef Logan Coath and manager Will Thorpe, who much to our delight move to the mainland to open Spanish tapas and sherry bar The Black Hoof - read more about that in next week's Viva.


- VIVA

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