Part of the Northern Tavern Complex on the corner St Andrews & Sydney Streets, The Saucy Chef has a lovely ambiance with a a choice of dining or relaxation areas.
We retired to this cosy area for dessert. But lets rewind to the beginning.
Upon entry, friendly staff greeted us, before seating us in a glassed corner, giving an uninterrupted view of the moving canvas as locals go about their daily life. One of the perks of being the first customers for the evening I guess.
Attentive staff provided drinks, water and menus in a timely efficient manner. Let the food choices begin.
One dish I hadn’t yet tasted whilst on this NZ trip, was venison. Time to give the Denver Venison dish on the menu a trial. With a high topped presentation, the Red Deer Venison was atop Kumara mash, paired with wilted spinach, mushrooms and cherry tomatoes. The basil & tomato jus was a nice finish to the overall dish. Flavours blended well with the deliciously tender venison.
Creamy mashed potatoes swimming in your choice of sauce, were a great match for the steak dish also enjoyed at our table.
As far as eyecatching presentation, this simple Gingerbread Jar dessert, certainly had what it takes. The shape of the plate, gingham style jar lid, all perfectly sprinkled with just the right amount of icing sugar, really did give the whole dessert a wow factor.
Lime & lemongrass Creme Brûlée certainly didn’t disappoint either. As they say you eat with your eyes first and these desserts, as well as the meals were very well presented, all tasty, making for a most enjoyable experience overall.
Drop by the Saucy Chef if you’re in the area. It’s an easy stroll next door to the bar for the bar experience, or stay where you are in the restaurant, to enjoy a night cap or two.
Further photos are available on Dine Live Travels Instagram, Facebook and Pinterest. Enjoy!