From early morning coffee to sophisticated dinners, Hugo’s Bistro offers true all-day dining in a polished setting. Drop by first thing and people-watch through the large front windows over a breakfast menu that tweaks the classics – think peperonata-whipped feta and almonds on sourdough, or chilli scrambled eggs with Ortiz anchovies. The daytime crowd leans corporate, thanks to the restaurant’s CBD location, while at night cosy nooks up the back make for an intimate dining experience.
Head chef Alex Llewellyn has over 17 years of industry experience, and oversees the European bistro-style menu, which, like at many New Zealand restaurants, changes weekly (sometimes several times) depending on availability.
The chicken-liver parfait is a constant, topped with marmalade and paired with French cornichons, as is the olive-oil semifreddo with sea salt for dessert. The other constant is the cooking method, with the open charcoal fire lending its flavour to most dishes’ preparation.
A well-curated wine list spans plenty of European bottles, plus classic drops from respected local names, and has sections for skin-contact whites and chilled reds. Hugo’s also stocks Non alcohol-free wine by the glass or bottle – and for cocktails, the Hugo spritz with elderflower prosecco and mint never goes amiss, nor does Tommy’s spicy Margarita with pickled habanero.
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