Pravda – Wellington on a Plate 2013

www.misopeckish.comMy third Wellington on a Plate dine event took me to Pravda Cafe which translates to “The Truth” with my fellow work colleagues for lunch.

Pravda Cafe is part of the Nourish Group that is owned by Master Chef Simon Gault who also owns Shed 5 and The Crabshack in Wellington.

The decor sports warming tones of dark wood panelling in the bar with Lenin’s bust located on the bar counter watching over proceedings.

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A flight of stairs leads up to the dining hall

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Pravda is also home to one of Wellington’ best cheese scones, where people come in early to snatch up some freshly baked cheese scones in the mornings.   This is the second year in which Dom’s cheese scones (a sold out event) plays a part of the Wellington on a Plate event.

Looking at the menu, I was tossing up whether to choose the entree or dessert.  The bad side of me got the better of me, where I opted to chose a main and dessert as part of my two course meal.

Smoked beetroot mousse, beet salad, Kingsmeade Castlepoint feta and Pinnacle Grove walnuts was pleasing and refreshing to the eye.

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Braised shoulder of Pirinoa Station lamb, Harringtons chorizo, with Murdoch James Pinor Noir gastrique, was not what I was expecting,  I did not see any sign of any chorizo, but stead a plateful of peas – not very interesting dish to be honest.  My lamb was dry and did not have enough seasoning.  It could have been the fact that Pravda was busy today, but that should not have been an excuse especially a restaurant with this stature.

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Caramelised shallot and Otaki leek tartlet with Parkvale mushroom a la grecque, and Prana greens.   A simple well seasoned and tasteful dish.  The caramelisation of the shallot was delicious .  The  mushrooms complimented the tartlet well.   If you are after something more substantial, I would recommend ordering the roasted lamb.

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Tasting plate of Whittaker’s chocolate Dark Ghana 72% fondant, white chocolate brownie, creamy 33% milk chocolate, served with Zany Zeus clotted ice cream.  Was the best choice I could have made.  All items on the plate was delicious!.. the chocolate fondant was disturbing gooey  warm and bitter sweet.  the giant piece of what would otherwise be known as a piece of ‘aero bar’ was perfect.  chocolate was not waxy but instead refined, when held in between your fingers, it would melt, just the way fine chocolate should be.  The white chocolate brownie had good texture, and moist and not too sweet.  the chocolate soil and clotted cream complimented the dish well.

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The service was average.   The waiters kept knocking our glasses as they cleared the table of our dirty plates and there was a huge wait time in between courses.  I am thankful that the dessert was worth the wait.

Two course lunch menu will set you back $35

Location:  107 Customhuse Quay, Wellington

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