The Black Hoof | The Verdict

By Natasha Van Der Laan
19th Apr 2016

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When it comes to Spanish food, it seems Auckland is somewhat lacking in this department. Good thing we can count on The Black Hoof to dish up some of the best Spanish tapas and meat dishes in town. 

Located in a loft-like setting in the heart of the CBD, the restaurant is a popular lunch and dinner spot. When The Urban List visited The Black Hoof over a recent lunchtime, we immediately got stuck into a roja sangria pitcher. If you’re gonna do a Spanish lunch, you may as do it well and, in our opinion, that means multiple glasses of sangria #yolo! 

Tapas are the ultimate share-food so we ordered a range of plates and braced ourselves for a feast of epic proportions. First up was toasted pa amb tomàquet (translation: tomato bread) topped with—you guessed it—tomatoes and a whooole lot of garlic—yum! 

This was quickly followed by deep-fried croquetas oozing with goat’s cheese and then dry-cured jamón (translation: ham) served with hazelnuts and wedges fresh figs. Both dishes were equally delicious and we’ll no doubt be back to try them again soon.

As you might have guessed, we’re pretty big on food here at The Urban List so we were far from done with starters. Next up was The Black Hoof’s salt baked beets with dollops of cumin-spiced yoghurt, walnuts and dried dates. The dish is a must-have for all beetroot lovers (such as myself). 

We’re also big on all things seafood—especially prawns—so we knew we had to have one more starter before we moving on to mains. We ordered a serve of gambas al pil pil—a popular Spanish tapa starring sizzled prawns flavoured with garlic and chilli. The dish was a great example that sometimes the least complex dishes are the tastiest. Prawns for the win!

This was then followed by their braised beef cheek—the tastiest dish of the lot (in my opinion). The generous cut of meat fell apart as we dug into it—a sure sign the beef had been cooked long and slow to make it delightfully tender. It was #foodporn to say the least. The meat was served on a bed of carrot and cumin purée with red wine shallots. If I’m put up for death row anytime soon (and I pray I’m not), I’ll be requesting this as my last meal. 

We know how much the Spanish love their seafood so it was only appropriate to finish lunch off with arroz con mariscos. This dish featured baked rice topped high with clams, prawns (again!) and market fish—which was hapuka on our particular visit. Talk about finishing things off with a bang! Come winter, we can see ourselves seeking comfort in this hearty seafood dish. 

It’s safe to say we were well and truly satisfied as we left The Black Hoof. With our bellies full of authentic Spanish cuisine, we felt as if we’d been magically transported to Spain over our lunchbreak—no expensive plane ticket required. We can’t wait to visit again soon! 

Want to know the location, opening hours and all the deets? Find The Black Hoof in the Directory.

Image credit: Natasha van der Laan

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