There’s been just a few Auckland Restaurants I’ve visited out and about lately. It is the perk of my job, seeing what the clients do best and trying to sell them wine based on their cuisine and concept. But first, I want to tell you about a new Wine Shop & Tabacconist on the corner of New North Road and Ponsonby Road. It’s called El Borracho, meaning ‘The Drunk’ in Spanish, and it was started by an amigo of mine Tomas Tonnalier. 
It has everything you could want, from divine Argentinian Malbec to any interesting wines of the world, a selection of Single Malt Whiskys, not to mention many a good cigar and appliances to smoke one with. 
Ponsonby Road Bistro was classic and delicious as always. Though the sardine wasn’t a sardine, the market fish in spices was divine. The Shepherd’s Pie was lamb, with light spices and sweet potato – herb twist on the top. The wine list was well crafted as always with so much interest. Like Bellbird Spring White (Pinot Gris, Riesling, Gewürztraminer and Muscat) or Barbazul Red from Cadiz in Spain (Syrah, Merlot, Cabernet and Tinta de Rota). Of course, the mood lighting was magic.
Black Hoof is a new Spanish Tapas Bar on Wyndham Street. There is a very low key sign outside, but the bar is covered in hams. 
The food – mouthwatering, salty and crispy pork belly pieces, fish goujons with capers and aioli, beetroot blue vein and candied walnut salad, or one of cauli, dates, almonds and sherry sauce. A black squid ink paella with crispy calamari. Heaven. 
There is this cute new little Restaurant in ponsonby, Boy & Bird.
After Marie Colosimo (bird) and Mike Van de Elzen (boy, from the Food Truck) set up this killer concept of free range chickens made to order and superb, healthy salads, bright and funky wall designs that just make you want to delight. Kale, fennel, apple, quinoa and halloumi? Lentils, chicken, peanuts, citrus, feta, kumara, sultanas? Or my ‘son in law’ egg salad of nori seaweed, crunchy sprouts with sticky pork topped with par-boiled eggs… Which leaves me with mammoth philosophical questions. What came first – the chicken or the egg? Ah, who cares when its this good? And also, like, I can’t finish it. Can I doggy bag it? No, no I can’t. I have to eat it. ALL. 
Molten is pretty tasty. Actually the same gentleman who has started Boy & Bird, put his love and passion into Molten Restaurant and Wine Bar first. There’s a great vibe here, and Sven the Manager is sure to always take good care of you. They do dinner but its hitting the Wine Bar for some drinks or $7 Monday Pizza Nights that take the cake for me. Oh that chocolate fondant cake (molten lave like?) is A-mazing. The cheese platter is also a winner. Outside dining, cool neighbourhood feeling amongst the punters… Yep, I am a Mount Eden local. Well at least Molten makes me feel like one. 
Bellota is a cute Spanish Tapas Wine Bar in Skycity. It boasts an eclectic wine list, delicious Moritz beer and some truly special food to feast on. Bellota means ‘acorn’ which plays an essential role in the diet of black pigs, giving the famous Jamón Ibérico (ham), subsequently it has a special nutty, buttery taste. Try the braised beef cheek with Pedro Jimenez and berry sauce, roasted mushroom and haloumi. It is just DE-licious.
Now its not a high end fine dining restaurant; it’s a very affordable Indian Restaurant in Parnell called Oh Calcutta, and wow I have to say I was surprised. Despite the sometime tumble weed feeling in Parnell, it was packed on a Thursday night with bustling ambience – but there’s no bollywood crap paraphernalia – just white table cloths and napkins with soft spoken staff in traditional threads. We asked the Vindaloo to come as is, and by god, it was fiery hot. The condiments were just about the most expansive I have been given and the papadums free flowing. But the best part, is that it is BYO. For the price, no it is not a surprise I have since discovered it rated on Trip Advisor # 14 restaurants in Auckland, a serious feat. 
Sister bar to the fabulous Cafe Hanoi across the road, Xuxu is a cute little corner bar brings us taste-packed, delicate dumplings in a very retro setting. Love the lit up branch lamp, the stellar service to mimic that of Cafe Hanoi not to mention a stellar cocktails and wine list hand-selected by Manager Andy Bage that changes every two weeks. The service is under stated perfection. Stop it Xuxu, stop it. You’re too good.
As it turns out, you can have a little bit of restaurant at home. This was venison crusted with herbs and spices, and a roast vegetable salad with kale braised in plum jam and red vinegar. I had the pleasure of making this from a My Food Bag created by Nadia Lim. I wanted to prove to myself if it was as good as the stats show. I have to say, whilst time frame is unrealistic (especially when Nadia instructs you to pluck the stems off about 80 baby kale leaves?) but it was YUM. 
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