When I think of Shed 5, I immediately think of affordable fine dining seafood restaurant. Shed 5 is part of the Nourish Group headed by Simon Gault (the NZ masterchef judge), who has recently opened up the Crab Shack next door on the southern end. Shed 5 has recently gone through some renovations where the old bar is now the Crabshack. the entrance and the bar is now located on the northern end of the building.
We heard they were offering half a crayfish for $15 that came in four ways: Crayfish Bisque, Crayfish Salad, Crayfish Risotto and Crayfish Crumble. Who would not be tempted at that price? I definitely was not going to miss out on this opportunity.
Every time I dine here, I always order the warm breads which are tucked inside a napkin with a selection of condiments that includes the delicious caramelised balsamic vinegar (which I had to purchase as a take home item), olive oil and truffle mascapone.
I went for a healthy option and opted for the crayfish salad. It was pretty average, nothing to rave on about.
The crayfish bake with Crumble was very filling. I manage to find a small number of crayfish bits inside the dish. However I do not think half a crayfish was actually inside.
The fish of the day was Tuna with gremolata mash w saffron & mussel sauce & crispy kale. I must admit this dish stood out over the two crayfish dishes that we ordered.
The porcini and truffle tortellini is to die for. Pasta as perfect, not to thick and not too thin, cooked till al dente. Very flavour some. This is one standout pasta dish.
Atlantic scallops with twice cooked Havoc pork belly, coriander, lime & chilli salsa, was a nice light entree. The pork belly was a bit fatty, but that is to be expected for pork belly.
Tuna with courgette & ricotta fritters, pesto, shaved fennel & rocket salad, bell pepper rouille I would say an interesting combination that I would not have chosen especially the courgette and ricotta fritters.
The banquet lunch for one consisting of five small items and a glass of wine for $35 is something worth considering. The items available changes regularly. When we ordered this, the banquet lunch menu consisted of: carrot and ginger soup, salmon with rosti, oxtail cappelletti with porcini consume and serrano ham with melon. To finish dessert consisting of roasted peach, raspberry, almond praline and vanilla mascapone
Market Fish (you will need to ask what fish they have available) comes in one of three options which also changes regularly. I ordered the tomato, mozzarella and
The highlight would have to be the dessert – Raspberry Mellow Puff – a take on the kiwi Griffins mellow puffs. Instead being filled with a biscuit base and marshmallow coated in chocolate, it is filled with broken meringue, whipped cream and raspberry coulis following by a strip of elderflower jelly, lime curd and freeze dried strawberry.
I never had a bombe Alaska before, so we decided to order the Black forest bombe Alaska w morello cherries & kirsch. The outside of the bombe Alaska was covered with fresh meringue and torched. It was an interesting dish and definitely not a light dessert dish either.
Definitely a recommended fine dining restaurant with great service that will not cost you an ‘arm and a leg’.
Location: Queens Wharf, Wellington