Anise

The Verdict

Following in the footsteps of one of Auckland’s most acclaimed and accolade-laden restaurants was undoubtedly an ambitious endeavour for hospo heavyweights Sid and Chand Sahrawat—let alone to open within the same location.

It begged the question, would Anise be shadowed by its prestigious predecessor, The French Cafe? But, after just three weeks since opening, Sid’s latest iteration, Anise, has already carved its own way into the spotlight, earning a well-deserved spot at the forefront of Auckland’s best restaurants.

To make way for his latest venture, The French Cafe has moved into an intimate, 35-seater dining room across the courtyard, giving Anise the main front and back dining rooms.

Here, you may catch a glimpse of chefs plating up in the open kitchen, picking herbs from the garden or tending to the beehives—all while pursuing the meticulously crafted menu in front of you.

At Anise, the food centres around not one, not two but a myriad of Asian cuisines—Pan Asian if you’d like us to put a name on it. As a result, the menu oozes excitement, giving subtle nods to a rich tapestry of traditional flavours from the East, wrapped up in the most picture-perfect plating settings.

Whether you’ve chosen the set menu or a la carte menu, your journey at Anise starts with snacks. These small (yet mighty) morsels are designed to awaken the palate, offering an initial introduction to the Anise offering.

From the fragrant chicken, coconut and ginger broth poured at the table for you to sip and savour to the individual Thai green curry pies filled with tender braised beef, these morsels are simply a must.

Excluding snacks, all corresponding courses and their respective menu items are designed to share—something we encourage to ensure you’re able to try as much of the exceptional fare Anise has to offer.

With you on this culinary experience is the talented team of waitstaff, sommeliers and chefs of Anise—who you’ll have the pleasure of meeting as you work your way through each course. As each is served, you’ll learn about what each dish entails and how best to enjoy.

Take the entree of beef tartare for example. Crack the delicate carrot shell and use your shards to scoop up a bed of tender beef tartare and red curry-based emulsion dressed with sweet bursts of daikon and charred onion. If you can only indulge in one starter, the buttermilk fried chicken slider is a no-brainer. Tuck into a crunchy chicken fillet, smothered in a homemade masala sauce atop classic (yet elevated) burger pickles, served in an Anise-branded, subtly sweet and light shokupan bun.

This same, extra level of thought and care transcends through to mains—and we expect nothing less from the mastermind behind the pass—Head Chef Tommy Hope. It’s here, Hope talks us through the pork belly main. Presented is a fillet of pork, cooked initially in an 18-month master stock (a richly flavoured braising/poaching stock) until melt-in-the-mouth tenderness is achieved, before being returned for serving, dressed with crunchy apple, sharp ginger and cabbage. Accompany with a scoop of crispy chicken skin fat rice—a simple yet superb elevation to a side dish staple.

The cherry on top of an exceptional evening of exquisite fare is dessert—or should we say the ember on top? Order in the burnt lemon and sake tart and welcome back your waitstaff of the evening as the show is about to start. Carefully, they’ll brand your mini tart with a piping-hot ember until a thin char forms and meringue becomes irresistibly gooey beneath. Think the love child of a s'more and lemon meringue pie.

With its unwavering commitment to excellence, Anise has successfully elevated the Auckland dining experience to new heights, leaving an indelible impression that lingers long after the last bite is savoured.

Image credit: Anise | Babiche Martens

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