sophisticated and mind-boggling brilliant.
pasture is the only restaurant of its kind in auckland, if not new zealand, with a style reminiscent to japanese omakase, where you sit at the kitchen counter with the courses decided by the chef and not disclosed to you before hand.
i have been eyeing this place up for a while now, but have never been able to get a reservation due to the sheer popularity and the small size of the restaurant, however, i somehow managed to get a last minute reservation due to a cancellation, (otherwise the earliest available booking was in two months time). one thing to note is that upon booking a deposit of $50 per person is required and the drinks pairing must be picked during the booking.
i loved the ambience of the restaurant, it is cozy and rustic yet chic, as if you were invited to a chef friend's private kitchen. the counter only seats six and i wouldn't have it any other way. sitting in front of an open kitchen really enhances the dining experience as you can see the next courses being prepared in front of you. there is also something so visceral about sitting in front of an open flame and experiencing the changes in temperature and smell as the meal progresses and meats are being cooked over the fire. this multisensory approach to dining in my opinion really elevates pasture over its fine dining counterparts.
the service at pasture is also second to none. due to the small size of the restaurant, there are no waiters and instead you are served directly by the chefs. the chefs here are amazing - they are friendly, attentive and more than happy to explain all of the dishes and drinks and answer any question you may have. the pace of the meal was also excellent - in total there were 14 courses, lasting just under three hours.
in terms of the food, i do not want to spoil it by revealing too much about the menu as in my opinion the secrecy of the courses only adds to the dining experience. that said, the food at pasture really challenges your perception of food and flavours. the theme of the restaurant is modern fine dining, incorporating new zealand ingredients, however, the menu also has an excellent blend of japanese and scandinavian influences. two of the highlights for me were the diamond shell clams with persimmon and buffalo cream, a combination that seemed so foreign to me yet was absolutely genius and also the muttonbird (something i had never heard of before today and apparently only available for 2-3 weeks per year from stewart island) which tasted nothing like what i expected it. all the other courses were also of excellent quality - they were presented simply yet tasted wonderfully complex.
likewise, the non-alcoholic drinks pairing really challenges your sense of taste and worked wonderfully with the dishes served. the pairing featured a mixture of pressed juices, imitation wine and mocktails; utilising ingredients that i had never before seen in drinks such as artichoke, celeriac and hay. on paper, this might seem slightly gimmicky, but i thoroughly enjoyed the taste of each of the drinks and the complexity they brought into the menu.
one of the potential downsides to this resturant is that there is a particular focus around ageing and fermenting foods and drinks. this means that if you do not enjoy the subtle sour tang and umami that the ageing process incorporates then this restaurant might not be for you.
overall:
ambience 5/5
service 5/5
quality 5/5
portion size 5/5
presentation 5/5
value 5/5
pasture has set the bar extremely high when it comes to high end fine dining in auckland and i feel that the restaurant of the year title was well deserved. this restaurant is really pushing the boundaries of modern haute cuisine in new zealand and i hope more restaurants will follow in its path of downsizing and providing a more intimate dining experience with exclusively kitchen counter seats (one can only dream). that said, the experience does not come cheap - for us, the course menu with non-alcoholic drinks pairing came to $670 for two people, which is well above its competitors in auckland. even so, i still wholeheartedly think that it is worth experiencing the offerings at pasture at least once if you are into fine dining and modern cuisine.