Artisan Restaurant @ The Bolton Hotel

www.misopeckish.comThe last time I had dined here was a couple of years ago as part of the Wellington on a Plate – The Roman Feast which both Mr Wasabi and I thoroughly enjoyed.

We decided to head back here for another delicious attempt.

We made a reservation to avoid disappointment as Mr Wasabi had insisted.  But I was thinking there would not be a need for a reservation due to its location – in the CBD part of town.

We arrived to one other table.  So it was fairly quiet and we were able to choose any seat we wanted.

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Amouse Bouch – Smoked moki w compressed cucumber w wasabi mayo and salmon caviar – has the softness of the fish, the crunch from the cucumber,  the hot from wasabi and the the crunch from popping the salmon caviar.  Definitely brought my taste buds to life.

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Ostrich carpaccio with compressed pear, whipped gorgonzola and raspberry vinaigrette – the carpaccio was beautifully cut, thin and uniform.   The whipped gorgonzola was very strong when eaten by itself but certainly went well together with the carparcio.

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Hare tortellini in consommé with grilled mushrooms, sugar snaps and micro herbs – as you would have guessed three delicious looking tortellini was presented on to the table.  I personally found the pasta to be a bit chewy.  Mr Wasabi thought my dish was better than his carpaccio, so we ended up swapping.

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Beef fillet sous vide medium rare, crumbed short rib with truffled custard, candied garlic and sautéed greens.  I must admit the one good thing about sous vide something, is how tender the something is, and it was no exception for the beef fillet.  The accompanied truffle custard looked more like a dessert pannacotta.  It was nice and wobbly when you shook the plate back and forth.

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Goat cutlets, spring rolls with spiced lentil puree, sautéed greens, dukkah crusted labne and mint chutney – I remember having a similar dish to this at the Roman feast.  The only difference is the accompaniments.  The goad looked like they were over cooked and dry, which I must admit it was.   The spring rolls provided a delicious crunch to the dish.  However the thing that I liked the least was the spiced lentil puree, which was far too thick and too much curry powder in it.  Was the dish trying to be a modern Indian dish?  The mint chutney tasted more like a garlic chutney, which left a raw intense garlic flavour in my mouth.

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We decided to skip dessert, as there was nothing on the menu that tempted us.   Was a good meal.  But nothing to be ‘wowed’ about.

Will definitely return again as the menu is different and interesting compared to other restaurants in Wellington.  One other good thing about the location, is that there are generally plenty of  street parking nearby.

Location:  Bolton Hotel, Corner of Bolton and Mowbray Streets, Wellington

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