Restaurants

New Opening: Paris Butter

By Lauren Matilda Matthews - 13 May 2016

Paris Butter Herne Bay, Paris Butter, Paris Butter Auckland,
Paris Butter Herne Bay, Paris Butter, Paris Butter Auckland,
Paris Butter Herne Bay, Paris Butter, Paris Butter Auckland,
Paris Butter Herne Bay, Paris Butter, Paris Butter Auckland,
Paris Butter Herne Bay, Paris Butter, Paris Butter Auckland,
Paris Butter Herne Bay, Paris Butter, Paris Butter Auckland,
Paris Butter Herne Bay, Paris Butter, Paris Butter Auckland,
Paris Butter Herne Bay, Paris Butter, Paris Butter Auckland,
Paris Butter
Herne Bay , NZ 1 Image
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Truth be told, I can’t remember the last time I ate classic French food. And that relisation saddens me. French cuisine is undeniably moreish, and quite frankly, fare that consists of cream, butter, wine and cheese is alright in my books.

Cue Paris Butter. Herne Bay’s newest addition, spearheaded by renowned Chef, Nick Honeyman. His approach to food is “simple dishes done well”, a notion I’m fond of—a peek into the bustling kitchen and you’ll see a Bruce Lee quote scribbled on a chalkboard which reads: “simplicity is the key to brilliance”. And while the kung fu master isn’t French (I don’t think), his philosophy certainly reigns true throughout this new neighbourhood restaurant.

The interior is charming, reminiscent of a bistro that lines the cobbled streets of Paris. Chandeliers, orchards, and the standout turquoise banquet seat add a touch of glamour to the warm wood dining room.

Fresh sourdough with lashings of truffle butter is probably the best start to any meal, but it gets better. Chicken liver Parfait is silky and creamy, sweetened with a house wine jelly, and welcome crunch thanks to the accompanying house pickles. Salad “Nicoise” is a beautifully deconstructed plate of fresh goodies—kingfish, potato, celery, beans and melon. Simply toss to combine. The venison carpaccio is alluring with its dark appearance, smoked shallots and parmesan making it the ultimate savoury entree.

Mains are modern takes of French classics. Confit chicken; prawn ravioli in a sauce bisque. Two cuts of steak—butcher’s cut or wagyu flank steak with traditional accompaniments of Paris butter, fries or pomme puree. And trust me, while all these dishes are amazing—please save room for dessert.

Creme brulee—the epitome of French sweets is made the traditional way here. The lush custard hidden beneath the crisp sugar coating, cooked with an old school brulee iron. The creamy rice pudding shows off flecks of vanilla, salted caramel sitting pretty alongside crushed nuts and fruits. And of course there’s cheese. So for those that don’t harbour a sweet tooth, you’ll be happily rolling out the door en route home after too much good food and too much wine, also. If that’s even a thing?

What’s my verdict? Amour.

Find out more about Paris Butter, including opening hours by clicking here. 

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