Less than a year after he rolled out his low-fat, sugar-free menu at Euro, Simon Gault has gone from the nine-restaurant Nourish Group he had founded, so it seemed worth wandering down to see what they've done with the place.
Before the Big Bust in 2008, Euro was where the well-heeled went to show off. There is less of that ostentation now. The diners on the night we went suggested a broader client base, although a lot of the blokes were ordering what was essentially steak, salad and chips. You could forgive head chef Hayden Smith (Gareth Stewart has jumped ship from Soul to be the group's executive chef) for wondering whether he was casting pearls before swine.
I confess the grade 10 wagyu ($88) and the ribeye ($56 per person) had me salivating, but in the interests of sampling widely, I passed over these options. The Professor was already at the opposite extreme, ensuring that our selections were mostly meat-free. Vegetarian appetites, ignored at so many restaurants, are well catered for at Euro.
