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Jun 23, 2014 Restaurants


The Foundation Building, 8 George St, Parnell. Ph 379-6359,
Lunch & dinner Monday-Saturday. $$$

We’ll start with the food, because that’s the reason you should go. Chef Jeremy Talbot’s menu is ingredient driven and deftly put together and, commendably, he has no fewer than four vegetarian mains. Flavours are subtle, balanced and delicate. It is classic and yet innovative, and the memory lingers on your tastebuds. Example: veal entrée cooked just pink with capers, golden raisins, black pudding, sweetcorn and sweetbreads. We call that both inspired and perfectly combined. Tribeca has an enviable location in one of Auckland’s most beautiful heritage buildings, and its large rear courtyard is one of the al fresco delights of the city. A smart local, feeding twin-setted ladies with terrine and portly gents with red wine, Tribeca also has fine-dining elements — sometimes, those two are in conflict, but that doesn’t take away from the food.

3 Spoons

A favourite dish: Octopus with spanner crab salsa, squid ink emulsion, samphire and pomelo.

Fixed-price menu options / Degustation / Good for vegetarians / Free-range chicken and/or pork / Good seating outside / Private room / Takes large groups / Bar


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