The Bach Eatery
A “bach” (pronounced “batches”) is what they call a modest holiday home in New Zealand. And here executive chef Darrien Potaka serves exactly what you’d like to eat on holiday – fresh, pared-back yet interesting and cooked by someone else.
With the paint-speckled exposed concrete walls, the hats and towels hanging from coat hooks and a menu designed to share, eating here feels a little like dropping in to a casual, last-minute family dinner.
The clams are fresh from Cloudy Bay and there’s a New Zealand king salmon with verjuice dressing. The short menu changes all the time, but there’s some permanent fixtures, such as the pappardelle with a porcini mushroom ragu and a slow-cooked egg. It’s rich and completely satisfying. Another favourite is the lamb shoulder, cooked for 16 hours and served with pumpkin puree and brussel sprouts.
The Kiwi theme carries through into the dessert and drinks options. To round off your meal, try the hokey pokey brûlée, with honeycomb chunks atop a silky custard, or the pavlova in a glass. NZ and Australian picks dominate the drinks list, with most of the wines coming from across the Tasman. NZ brewery Monteiths makes an expected appearance, its Golden Lager sharing tap space with Rocks Hangman Pale Ale.
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