Winter bleakness turned into Spring gold as we lunched at Paris Butter. Overlook the name because Paris Butter isn't at all silly; it's the real thing. Here is an outstanding example of the best Auckland and New Zealand can offer food lovers; quality ingredients treated with flair and respect in this small but perfectly-formed menu; a careful seating plan (comfortable and not overcrowded), and a professional, respectful, friendly maître d' who anticipated the questions.
Wines were available from a wide and international selection including our Petit Chablis followed by an agreeable all-purpose Macon-Villages.
We selected the three-course menu, choosing from four options. After the delicious bread with or even without the truffle butter, I can recommend the Vanilla-cured Salmon, Coconut foam and Yuzu which was heavenly. Our other entree was the Parmesan Veloute with a Brie custard which was lavishly praised from across the table.
Our mains were Beef Fillet with Beef Cheek and Roast Duck Breast with Mandarin and Sherry which left nothing wanting. As an extra side the fries with Parmesan were in a class of their own.
Although my companion enjoyed it, the only jarring note for me was the Dulce de Leche Creme Brulee which was over-sweet. I forgive because I'll be returning to Paris Butter.
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