Restaurant Review: Nautilus

The dining experience at Nautilus is one of gastronomical pleasure, without serious heartburn suffered by the wallet.
One the menu: Kiwi cuisine using the best New Zealand ingredients, made with French love. Chef, Maurice Mourali (of Versailles fame) prides himself on the freshness and quality of the ingredients sourced daily from suppliers and markets. As well as classic meat and vegetarian options, the menu includes an impressive seafood selection.
We share: Portabello mushrooms with brie, roasted almonds and drizzled with a hint of manuka honey, $17. The dish is soft and moist with deep earthy flavours that are not at all heavy. The manuka honey is a playful and unexpected treat.
I'll have: Smoked lamb cutlets with green mint pea mash and a rich rosemary and mint sauce, $32.50 (pictured). With intense and complex flavour, it's the best dish I've had in a long time. Delightful food that was truly savoured.
She'll have: Half Canterbury duck roasted breast and double-baked leg, drizzled with a lime and manuka honey reduction, served with roasted vegetables and chive mash, $35. The incredibly soft duck needs little encouragement to fall off the bone. The citrus reduction won't be to everyone's liking, but the dish cannot be faulted.
We'll also have: Chocolate mousse with the finest Belgian chocolate ($12), which doesn't fail to disappoint a rich masterpiece and vanilla cream brulee with locally produced Heilala Vanilla and a toasted biscotti ($13). It, too, was perfect, but to be honest, this choice was a case of eyes-bigger-than-her-stomach and it wasn't properly appreciated.
For the adventurous: The poached fish looks great; in a garlic, chardonnay and tomato fish stock with mussels, prawns and scallops, $32
Value for money: It would be difficult, if not impossible, to get better quality for less. And, as with Morali's other restaurant, Grey Street's Versailles, the light options for several of the mains (including spinach gnocchi with wild mushroom puree, $19) definitely won't break the bank.
To drink: An extensive and generally affordable wine list, which also features some expensive hand-picked French wines, plus beer and spirits.
The buzz: The setting is idyllic, with views from Sulphur Point toward Matakana Island. The busy boat ramp and jetty add a little activity to the scene. The high-quality interior is clean and uncluttered, utilising softer tones and wooden floors to create a calm atmosphere.
The verdict: You can't fault good food. Every item was perfect, the cooking was exceptional. From the other tables a low hum of "yum" and "ahh" resonated, so it was clear no one was left at all wanting.
The details:
What: Nautilus Restaurant & Espresso Bar
Where: Marine Park, Cross Rd, Sulphur Point
Phone: (07) 577 1937
Open: Tuesday-Friday: 10:30am till late; Saturday 9am till late; Sunday 9am till mid-afternoon. Brunch served on weekends
Prices: Entrees $12.50-$20; mains: $19-$35; desserts $12-$16