Ada Restaurant

The new chapter of Ada has arrived. With vibrant flavours and a whole lot of soul, Ada’s nod to Latin American and Spanish cuisine is made for sharing with family and friends. 

To owners Aaron and Fran, Ada has never been about sticking to one cuisine—but a creative culinary space for chefs to lead the charge with their culture and cooking style. When Chef Alfie went on to create Agnès with co-owners Aaron and Fran (who you may also know from their other hospitality ventures like Pie Rollas, Major Tom, Hello Friends + Allies, Winona Forever, Just Like Martha, Rude Boy, and Friday I’m In Love to name a few), Ada was ready for another culinary chapter. From incorporating traditional Māori flavours with Chef Kia, and then to Alfie’s European soul food—Ada is now bringing Latin American and Spanish flavours on another level, with their new Head Chef Sebastian Valdes and his talented team. 

Chef Sebastian sits down with us after bringing each dish and explains the flavours and meaning behind them. He tells me how proud he is of his small kitchen team, with chefs Daniele Finelli and Ana Davila at his side bringing their Italian and Mexican culinary touches to a fun and collaborative menu. Their kitchen space may be small, but what they deliver in each dish is anything but. As a chef myself, I had to peep into the kitchen and am in awe with what they are able to do in that space. 

The menu is well thought-out having just come together in a month—version two, so far, Chef tells me. It’s fresh and exciting, approachable and led by Chef’s culture and culinary journey. Originally from Chile, Chef Sebastian has worked in Te Whanganui-a-Tara at various restaurants (like Cicio Cacio in Newtown) as well as hotels over the years—and with Tāmaki Makaurau now being his new home, we’re excited for what’s to come at Ada.

Peruvian-influenced ceviche arrives first, sitting in vibrant sunshine-yellow leche de tigre (tiger’s milk) made with ají amarillo (yellow chilli). It starts our dinner off with a lip-smacking bang, but not spicy in the way that’s got you reaching for a glass of water. Instead the spice of the chilli adds another fruity dimension reminiscent of summer, almost like mango and tropical fruit flavours. Along with tangy citrus, freshness from baby cucumber slices and radish, pops of pickled onion and crunchy canchitas (a popular snack a.k.a. ‘next-level’ popcorn using maiz chulpe kernels), it sets the scene. Vibrant, textural and flavoursome, it’s transporting us to a tastebud summer holiday—and has us reaching for a Pisco Sour (but more on their drinks list later). 

Pintxo in the form of housemade focaccia dressed in sobrasada and melted truffle butter arrives next, with an Ortiz anchovy combination that will have you ordering another plate right away. For something hot to snack on, don’t skip the croquetas (Chef’s fave snack, and a staple on their tapas menu). They’re big bites with bold flavours—a combination of tartufata and chorizo is rolled and fried, topped with anchovy and a swipe of paprika mayo to bring it all together. 

If you love kaimoana, make sure to get their juicy seared Hokkaido scallops with crispy shards of Jamón Serrano, each bite alternating with pops of salmon roe and a zesty mandarin gel. Served in fish velouté, with dots of chilli and parsley oil—you’ll want to save some focaccia to mop up this liquid gold.

Fondos (mains) are made for sharing around the table. Pulpo (octopus) sits on hazelnut and smoky-sweet ñora romesco with melt-like-butter leek and vibrant purple taewa (Māori potato) crisps. Topped with fresh green and purple basil leaves from the garden and seasoned with fine shavings of dehydrated olives that look like soil, it’s unlike any octopus I’ve had. You can taste the crunchiness, yet it’s surprisingly tender at the same time. 

Scotch fillet comes seared (to a perfect medium rare) and sliced with barbecue sauce, Anticuchera-style—a deep red sauce based around the smoky and sweet ají panca (a mild and smoky red chilli pepper from Peru). A blanket of “pan-juices” chimichurri sits on top, with crispy ribbons of fried orange kūmara, spicy-sweet pickled guindilla peppers and tangy sorrel leaves. It’s the ultimate sharing steak, where every bite is transformed with all the different additions. Last but not least, patatas bravas are a must for the table. Triple-cooked potatoes dressed with both Barcelona and Madrid takes on this comforting side dish—a mixture of aioli, tomato-based brava sauce and the luxurious addition of Sabatino truffle zest sits on top. Enough said.

If you’re partial to a cocktail (or mocktail), the list at Ada will have drinks just as flavoursome. Choose from Pisco Sour, spicy hot sauce Margaritas, Mezcal negroni, or Viejo Amigo (old friend) with bourbon, Pedro Ximénez and Amaretto (to name a few on the list). For beer and wine, their list also features a selection from Latin America, Spain and Aotearoa, alongside a handful of international picks—opt for a glass of Catalonia cava next time you’re in. 

Save room for postres (dessert), because you’ll want to have both. From milk chocolate cremeux with a buttery, toasted nut tuile and tangy, freeze-dried raspberries (reminiscent of florentines), to cracking into the crisp burnt sugar top to reveal a luxuriously smooth crema catalana, spiked with cinnamon and citrus. They’re both so light, and surprisingly not too sweet—you’ll find yourself finishing your last bite before you know it. We’ll leave it up to you whether you want to share or not.

Whether you’re after a few snacks with a drink (there’s a lovely private outdoor space by the bar), dinner with family and friends at the restaurant, or Sunday long lunch at the big communal table—we’re here for this flavoursome and soulful Latin American and Spanish era of Ada.

Words by: Vicki Young | Images: Supplied