SKYCITY Auckland,
Cnr Victoria and Federal Streets,
Auckland Central
Auckland,
1010
(09) 363 7030
The ViewAuckland Review
5 out of 5 stars
In a word, Dine by Peter Gordon, is sophisticated.
There is no doubting why this restaurant in SkyCity’s five star Grand Hotel is in the top five places to eat in Auckland. It’s not just the food that is sophisticated at Dine, it’s everything - the service, the interior design, the wine and cocktail list, even the music.
And internationally renowned chef, Peter Gordon, wouldn’t have it any other way.
For those visiting, and those who know the name but not the man, here’s a quick summary. Gordon is one of New Zealand’s highest profile celebrity chefs. His international career took off back in 1986 when he established The Sugar Club in Wellington. Today he’s co-owner of The Providores restaurant in London and a consultant for Public in New York and Changa in Turkey.
The ‘fusion’ food movement was somewhat inspired by Gordon and although he visits the kitchen at Dine only sporadically these days this influence is deeply embedded in all the meals, from entree to dessert.
For example, warm buffalo mozzarella and roasted beetroot tart with sorrel, fennel and barley salad and horseradish dressing ($22 starter), roast Akaroa salmon on Heather potatoes and steamed bok choy with minted peas, corn flakes and men taiko mayonnaise ($36 main) and blackberry and vanilla crème brûlée with a pumpkin seed brandy snap ($16.50 dessert).
Don’t worry; the food doesn’t taste as weird as it sounds. And if you don’t know what something is don’t feel put off, just ask. The expertly trained staff will not think any less of your intelligence and from my experience they rather enjoyed taking time to talk.
Head chef Ben Mills and sous chef Nancye Pirini can’t be faulted. Our food was beautifully presented - my taste buds soaked up the flavours fusing in my mouth. The menu changes so if you are fortunate to visit dine more than once you will more than likely always be pleasantly surprised.
My expectations before visiting Dine were high and I was not let down. On the phone making the booking I was asked if it was a special occasion, ‘like a proposal’ the voice prompted. One can hope, but since I was making the booking and not him, I doubted it.
Still my heart did flutter as my jacket was taken and we were escorted past the arrival lounge to our seats. There’s room for 70 diners in the high ceiling white walled room with dark leather seating waiting on the stained wooden floors to be occupied. The room is lit by very large halo-like lights.
Like I said, Dine is sophisticated from start to finish. This first-class restaurant will not disappoint those on a special occasion or those, like myself, just wanting to indulge.
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