Euro

Say goodbye to the white tablecloths. This harbourside institution, once renowned for its boozy long lunches and corporate affairs, has now transformed into something more suited for the times and a younger, more casual crowd. A complete brand refresh, including the hiring of new head chef Wallace (Uelese) Mua to work with executive chef Gareth Stewart in revamping the restaurant’s food ethos, has made for a much-changed Euro. And we’re into it.

Leaning right into its seasonal approach, Euro partners with a different artist each season to inspire its menu, which is usually loosely split into a variation of land, sea and garden (everything shared). A recent Parisian theme saw us reaching for the steak frites, a rich dish with bone marrow jus, pommes paille (shoestring fries) and Béarnaise, while the previous collaboration with Hōhua Kurene was much more Pasifika-focused, with raw fish on dehydrated taro chips. Some favourites, like the salt-and-pepper crispy pigs’ ears, defy seasons.

Although a big room, service is upbeat, friendly and efficient, with more energy in it now than before. It’s a testament to the importance of evolution, but also how some things — like welcoming service and tasty food — will never go out of style.