Address: 21 Viaduct Harbour Ave
Phone: (09) 909 9038
Website: qrestaurant.co.nz
My goal for Air New Zealand Fashion Week is to make sure that I eat enough for all those who can't, in deference to their cat-walking profession. So, donning every piece of designer clothing I own (three pieces in total that don't qualify as "so last season"), I meet up with two fashionable friends and head to the viaduct for lunch at Q, the restaurant situated in the stylish Westin Hotel.
Everything about the look of Q screams "hip and fashionable". The design is superb, modern and luxurious without seeming pretentious. It is nestled in the viaduct marina so is surrounded by water. Very cool. The staff are equally as cool, in a good way. They are full of warmth and welcome in their service and knowledge and love for their product.
A note to the frugal: it can be a good idea to visit a restaurant for lunch instead of dinner as often evening menu items feature on the daytime menu, in lesser portions, and at a reduced price.
This is the case at Q where chef Murray Wiblin has created an exciting menu for both lunch and dinner that features many of the same dishes.
Our lovely waiter informed us of the Q Box which seemed to be a popular choice with other diners. It is presented as a sort of bento box, or tray, of sample-sized portions of a starter, selected by the kitchen and changed daily, a side salad, a choice of main (selected by the diner) and a dessert (kitchen selection). At $18 it presents great value but we were turned off by the "smaller portions" idea. We have appetites that are more "plus-sized model" than Moss-style!
Instead we chose starters of oysters from Mahurangi, served natural with cider and shallot vinaigrette; scallops wrapped in pancetta; and a prawn cocktail that promised giant tiger prawns.
I'm not a raw oyster fan so had to take my friend's word for it that they were "a bit bland, definitely not up to the Bluff standard taste-wise".
My scallops took out the award for best starter- plump, beautifully cooked and imbued with a smokiness from the pancetta and smoked potato that worked incredibly well. The green tomato salsa and balsamic reduction had me wanting to lick the plate.
The prawn cocktail ordered by the third person in our party was short on prawns - just two of them - and not particularly well presented. It needed a lift.
The caesar salad was a model's nightmare and a foodie's dream - drenched in sharp dressing, lots of well-oiled croutons, strips of crispy prosciutto and topped with a perfectly poached free-range egg. The generous amount of parmesan and grilled chicken added to the glorious calorie count.
My chicken ballentine (did they mean ballotine?), a boned and stuffed chicken leg, was served with tender little broad beans and the best buttered spinach I've ever had. The pumpkin puree was smooth as silk but puree always reminds me of baby food whichever way it is served.
The third in our party was still pouting from her paltry prawn cocktail but she perked up when her main of salt and pepper squid arrived. Golden curls of crispy tender squid settled on a salad of julienned cucumber and mango.
The plate was finished with a thick brush-stroke of salty caramel that added an innovative edge to the dish and complemented the flavours of the squid well. The star anise had made a showing but the salt and pepper did not, so had to be added manually.
The dessert choices had us in raptures - flourless chocolate cake, lime tart, sorbet and more - but we were mindful of our waistlines (yeah right!) so we ordered a raisin and calvados creme brulee with poached rhubarb to share. We figured the calvados was a digestive so would miraculously dissolve all that we had eaten. It was delicious with the added delight of semi-dried, sugared rhubarb that was tart and sweet all rolled into one chewy mouthful. Divine.
Lunch or dinner, you will love the Westin's Q restaurant with it's oasis-like atmosphere and impressively voguish cuisine.
Cuisine: Pacific Rim
From the menu: Half-dozen oysters $16; Scallops, wrapped in pancetta with green tomato salsa and smoked potato aioli $14; Prawn cocktail $14; Classic chicken caesar salad $20; Grilled chicken ballentine
$22; Salt & pepper squid with coconut, mango and cucumber salad $19.
Drinks: Fully licensed
Note: Valet parking is available for $15 when dining at Q.
