Orphans Kitchen restaurant review
Metro Top 50 2018 restaurant Orphans Kitchen in Ponsonby offers daring ethical food.
So much has changed on Auckland’s dining landscape since 2013, when Orphans set the standard for daring, ethical food anchored in a deep sense of place. Yet the restaurant continues to hold its own. The pared-down aesthetic of the long, narrow room provides a neutral backdrop, which allows the short, seasonally updated menu to shine. Like the fit-out, it is the antithesis of mass-produced – there are no corners cut here, with dishes such as snapper carpaccio with tamarillo and horseradish or aubergine with cucumber and seaweed quietly revealing fine-dining accents in a bistro setting. Begin with Orphans’ wickedly crusty sourdough with burnt butter while debating what to order; alternatively, the four-course feasting menu offers not only adventure, but excellent value.
What it offers Fixed-price meals / Shared-plate options / Free-range chicken and/or pork / Good for vegetarians / Takes large groups / Bar / Craft beer selection
A favourite dish Lamb with cabbage and feijoa
Awards Finalist, Best Chef: Tom Hishon; Finalist, Food for Good
Hours Breakfast and lunch 7 days, Dinner Tue-Sat
Bookings For dinner only
Chef Tom Hishon, executive chef; Conor Wiremu Mertens, head chef
118 Ponsonby Rd, Ponsonby