Restaurant review: New team hit right note at Phil's

Penny Oxnam (left), chef Risa and Jo O'Keeffe aim to serve well-priced food made with fresh, local ingredients.

Phil's Place Restaurant
101 Tauranga Bridge Marina Tauranga, ph (07) 574 4147
Tuesday-Sunday, 11:30 am til late, lunch and dinner

We first visited Phil's Place when it opened in 2011 and were impressed then. The restaurant, still owned by AC/DC drummer Phil Rudd, is under new management by one of Tauranga's most experienced restaurant teams, Penny Oxnam and Jo O'Keeffe, who have managed a raft of successful Tauranga venues including Ridge Country Retreat and Bluebiyou.

The new management epitomise the vision of the restaurant : "Real food and real prices."
Although set in front of Tauranga's glamorous yachting village, the interior has a welcoming, down-to-earth feel, with its dark wood flooring, leather seating and New York landscape wallpaper.

Sophisticated lighting adds to the ambience, from the uplights that softly highlight Phil Rudd's Sonor drums on the mezzanine floor, to the retro lampshades. Tealights and background music create a relaxed mood in the bar area.

That is not to say that this is basic dining - the attention to detail is noticeable. Attentive without being over the top, Penny and Jo make us feel immediately at home. On arrival, Jo chooses a sauvignon blanc for me. And while we wait for our friends, she brings an antipasto platter laden with seafood, chorizo, olives, hummus, spreads and breads. Perfect to nibble on pre-dinner or if just coming for drinks, this is part of an extensive tapas menu.

We head to our table (overlooking the water with views to the Mount) to peruse the extensive wine list of New Zealand and international wines, serving all palates and pockets.

After much debate and assisted by Jo, we choose a Framingham Marlborough pinot gris.

The menu is contemporary Kiwi and very Bay of Plenty-influenced, using fresh local ingredients.

For a starter, my partner never goes past mussels. This steaming bowl does not disappoint, succulent with a sauce of white wine, coconut cream, garlic, and coriander. My salt and pepper calamari has just the right amount of peppery coating and the aioli adds creaminess to the tender saltiness.

I stick with fish for the main, opting for marinated Ora King Salmon. A lavish slab of rich pink goodness, it melts in the mouth. It comes with a warm potato salad with onions, gherkins and citrus creme fraiche.

My partner's eye fillet is a generous portion of prime cut beef. I have a forkful and it is gorgeously tender, rich and moist. It comes as all good steaks should - with creamy mash and veges, and a choice of sauces.

The portions are huge, satisfying my builder friends who usually complain they are still hungry after eating out. We almost can't fit in dessert, but are so tempted we dive into a vanilla and orange warm rice pudding served with fresh orange segments and creme anglaise. Baileys icecream is a delicious end to an outstanding meal.

Penny and Jo have an expert ability to tune into client needs.

The food is fresh, local, exquisitely flavoured and perfectly cooked. We had a great meal, a great laugh and a great time and declared this our new favourite venue.