WineNZ Summer 2019-20

Restaurant Reviews | Feature
THE CLARENCE
HOTEL AND BISTRO
By Joan Gestro
The new Clarence
Hotel and Bistro is
now situated where
once was the historic
Tauranga Post Office, a
beautiful building with a
gracious frontage, a rotunda on
one side serving as a popular bar
area in the summer.
The Clarence Hotel and Bistro
now boasts two chic and funky
restaurants, fine accommodation
upstairs with 10 individually
designed suites. The symbolic
representation of the Bee
comes from the existing tiles
on the roof, manufactured in
Marseille, France. Government
buildings the world over have
commissioned tiles such as these
and now their adventure has
come a long way to rest above
our heads.
We dined in the Bistro, we
found it interesting seeing chefs
preparing fine cuisine. We
were lucky to have David, our
French waiter, with his extensive
knowledge matched our three
courses with the right wine.
The Bistro serves innovative and
classic dishes, if you are looking
for a more casual fare, try the Iki
Bar, whose staff go out of their
way to make you feel welcome;
surrounded by music, cocktails,
wines, craft beers and Southern
Asian Street food to delight your
appetite.
Our First course:
Colin’s choice of Pork Schmaltz
with Love Rosie’s Bread was
matched with Nautilus Rose
2015, a sparkling wine from
Marlborough- Berry fruit and
Brioche notes. This sparkling
wine cleans your palate for the
next course.
My choice of Anchovies,
matched with Dry Riesling
Spatlese “Fromm” 2018 from
Marlborough, with fresh acidity to
cut the saltiness of the Anchovies,
which were tender, delicious, not
too salty, a product of Italy.
Our Second Course:
Colin chose Consommé, his dish
matched with Arneis 2015 Hawkes
Bay lime and honey aromas with
a dry finish to work really well
with the strong aromas of the
Consommé dish.
My choice was Truffle Risotto
matched with Harakeke
Chardonnay 2015 from Nelson,
Nectarine, peach and oak
aromas nice texture to work with
my delicious creamy risotto.
Our Third Course
Colin’s choice of Coq au Vin was
matched with a Central Otago
Tekapoto Estate 2013 Pinot Noir.
Nice tannins flavours to work
with the poultry dish. A small
winery with a fantastic philosophy
around the wine. This wine is
a multi-awarded world best at
London’s IWSC.
My choice Goat Ragu, I asked
David our wine buff at Clarence restaurant.
for a small portion which came
smothered in pappardelle with
not enough of the delicious
Ragu. Still a generous portion
and delicious. David matched
this dish with Waiheke Island Man
O’ War-Dreadnought 2016 Syrah,
Intense Cherry and Liquorice
flavours and tannins to balance
the Caribbean spiced Ragu.
We enjoyed the experience with
delicious food good staff who
made you feel welcome and help
in any way to make our evening a
great experience. We will certainly
be back as they also offer A Five
Course Tasting menu with wine
match. Can’t wait to enjoy this
with a bunch of friends.
www.winenzmagazine.co.nz
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