Whitebait is brought to you by Paul Hoather who originally owned White House which has now closed in favour for Whitebait. Whitebait has been opened for nearly a year, still doing what it does best with an emphasis on seafood and is the sister restaurant to Charley Noble which is located within the Huddart Building in the CBD.
One of the impressive decor item that you will notice in the restaurant is the large paua shell sculpture dangling from the ceiling. Great detail has gone into the sculpture that it also shows the vibrant changing rainbow of the inner shell.
We were here for a function, originally thinking the full a la carte menu would be made available, unfortunately the menu was a set menu of which the items I wanted was not on tonight menu.
We were greeted by the matre’d who informed us the seating arrangements. the restaurant itself is very clean and modern.
Warm salad of roast winter vegetables which included carrots, pumpkin, red onion, parsnip and garlic with crushed chickpeas, yoghurt, and spiced butter – the vegetables had a good charred flavour to it which went well with the yoghurt and chickpeas. A good warming dish on a cold winters day.
King salmon cured in sauvignon blanc with carrot and beetroot pickles, crème fraiche, and brioche – lacked the sauvignon blanc flavour that Mr Wasabi was looking for. The size of the start was fairly big, but no one was complaining.
Snapper fillet with a prawn toast crust, pumpkin and lentil broth – At first sight I thought this dish looked fairly boring. I had no idea where the prawn toast was, unless it was the thin crispy looking skin on top of the fish, which everyone thought was the skin. Putt ing that aside the fish was nicely cooked that was placed on a bed of braised lentils, carrots and celery which was part of the broth that provided the extra flavour and moisture to the fish. When eaten together I found this dish to be heavenly. The piece of fish was fairly thick which was very filling.
Rose sorbet with Prunotto Moscato D’Asti and Strawberry Meringue – perfect amount of rose flavour to the sorbet that was not too overpowering. a delightful light and refreshing dessert to end the evening. It was suppose to come with a dash of bubbly to that would have made it like a ‘floating ice cream’ but I opted not to have the alcohol due to dietary reasons. I did not realise until later than my dessert also came with a rose meringue sandwich which had some sort of thick berry coulis sandwiched between the two soft and light meringue.
Passionfruit bavarois with pineapple and sesame crunch – was described to us like a cheesecake. It had a light sponge bottom with a mousse like filling then topped with a thick passion fruit glaze/sauce. The passionfruit sauce definitely helped cut through the creaminess of the mousse and the inclusion of diced pineapple provides a nice refreshing flavour to the dessert.
I was very impressed with the dishes that we had. The service was exceptional where the staff were able to cater toward my dietary requirements. Will definitely be back to try the other dishes on the ala carte menu that I was hoping to get which did not appear on the set menu. And will definitely make an effort to buy a loaf of their artisan sour dough bread.
Location: Next to Poneke by Mojo, Clyde Quay Wharf, Herd Street, Wellington