Today we return to country dining restaurant Ten Twenty Four to see what’s on the menu. I’m here with a keen focus on the dishes after checking out the restaurant pre launch (read here). The lunchtime service looks busy and it’s a full house inside as we all shelter from a blustery wind. Sitting near the open kitchen, I can hear dishes sizzling away, mixed with happy conversations from surrounding tables and the background vocals adding to the laid back ambience. There’s a few nice touches about the table setting, beautiful rose tinted water angular glasses and salt and pepper in open dishes for ciabatta dipping along with the 1024 made butter oils. I resist and luckily so as a rather large whole fig appears wrapped in bacon. Sweet and salty and up awakens the palate.
This is a work lunch break, so I stick to the non alcoholic drinks and enjoy a glass of the Milton Amrita grape juice from NZ’s largest organic winery. The menu follows a simple format, rather than entree’s and mains, there’s nine dishes to choose from today, along with four desserts all wine matched. You can also choose a three course surprise degustation where Kent and the team cook up something from their repertoire. I stay on the trodden path and order the Ninja plate and Crayfish Burger not really knowing what to expect. That’s the best way to be here – keep an open mind and enjoy the ride.
The Ninja crepe is japanese inspired plate of sashimi with fish roe and sushi rolls with a healthy squirt of wasabi to get things moving along. The mini-soup is a coconut broth topped with a risotto(?) ball which almost escapes my chopsticks to re-enter the broth from a great height. Shirt disaster narrowly averted. There’s also a slice of watermelon… yep watermelon. It’s a sensory game as much about what you see and hear as about what you taste. Kent knows this and tweaks all the senses for a subtle but lasting impact. There’s a lot of flavour combos here I haven’t tasted in a long time if ever.
The crayfish burger is inspired and isn’t overpowered by the avocado or the ridiculously creamy sauce. The gherkins and corn garnish remind you what’s in season right now. The sides are included yet are treated with as much care and attention as your main dish. For example the tin-foil wrapped potato is like a boiled egg in texture, smooth all the way through with a gooey buttery sauce.
I take a look around and see menus being returned for dessert ordering. I go kiwiana with pavlova stuffed with a custard and a couple of mini doughnuts. This is the real mccoy. Expand your palate, leave fulfilled and experience groupings of flavours balanced stunningly well.
But don’t take my word for it. Here’s what two tables were compelled to say to the kitchen on their way out. “That’s the nicest meal I’ve had out in a long long time” as family table of five on my left leaves. “Thank you guys, amazing. I love those currants and the pig was beautiful” says Jillene Slui back as Head Chef at Vidals.
So… what do you need to know. Ten Twenty Four is open every day except Wednesdays from 11-5pm. That’s lunch only unless you’ve got plans for a corporate function, wedding or a big birthday bash then get in touch.
1024 Pakowhai Road, Hastings | Facebook | Twitter Book 06-870 6440
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| Ninja plate 1 of 2. |
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| The Crayfish burger |
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| Pavlova with icecream on donuts |
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| Kent and the team taking a break after lunch service at Ten Twenty Four. |
RT @tweet2eatHB: it changes frequently, this was last weeks dolce http://t.co/lxew9mP2 “@nzscottie: do you know where we can find an online menu for @1024HB?
Thia is my favorite lunch spot in HB. I love the variety on the menu, the ability to try things I wouldn’t normally see on a local menu and Kent and his team keep the food is consistently excellent. Pete & the team at the front do a great job and it’s always an entirely enjoyable experience
Lovely place; had a great lunch here today. Service is great.