Where to go: The Black Hoof, City

By Sophie Burton

The city's newest tapas bar opens today - we meet the men behind it.
The Black Hoof's Logan Coath and Will Thorpe with supplier Joan Farras of Iberian Foods. Picture / Babiche Martens.
The Black Hoof's Logan Coath and Will Thorpe with supplier Joan Farras of Iberian Foods. Picture / Babiche Martens.

Hello to heaving legs of jamon, tastes of a bygone era and a lusty spread of tapas.

And to The Black Hoof, downtown Auckland's newest player. Tucked away in the second storey of a Wyndham St building, this casual Spanish dining option marks a new culinary adventure for head chef Logan Coath and maitre d' Will Thorpe, both previously of Waiheke Island's Casita Miro.

Ready to extend their fine dining roots into more approachable realms, the pair, armed with an enthusiasm for Spanish-style cuisine and its liquid counterpart, sherry, have converted a previously seedy nightclub into a wonderfully informal dining room.

Tables both big and small are spread throughout, handmade by Coath and Thorpe out of recycled wood. Brick walls have been left exposed, and wooden beams frame the ceiling.

The menu focuses on traditional Spanish charcuterie - think ham, or rather jamon, carved to order - alongside a selection of regional Spanish meats.

There are larger plates too; lamb shoulder with labne, cumin spiced almonds and chickpeas, raw fish tossed with green olives and preserved lemons.

Due to open this Friday, The Black Hoof will cater to both lunch and evening diners. If you can, secure a seat at the bar. If there's a more complete experience than being served a few wispy slices of jamon alongside a glass of sherry, we haven't heard of it.


• Open from today for lunch. Hours will be Tues-Weds 11.30am-10pm, Thurs-Sat 11.30am-11pm. Closed Sun-Mon. Level One, 12 Wyndham St, City. theblackhoof.co.nz.


- VIVA

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