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Address: 82 Hinemoa St, Birkenhead
Ph: (09) 419 9082
The message about locally sourced, seasonal, best-quality ingredients has been hammered so repetitively by the armies of telly and media chefs that you almost wish for a restaurant offering only imported winter greens from Uzbekistan in February. Almost.
The fact is that, thankfully, at most New Zealand restaurants with any pretensions to excellence you can take the standard of the main components for granted. What sets the better examples apart is often the trimmings and the balance of the various elements in a dish.
This thought came to mind at Eight Point Two, a well-established and well-praised Birkenhead institution. One of our mains, a professionally executed piece of snapper, came with a Latin American corncake and a tomato sauce spiced just enough to be lively with chipotle, the Mexican smoked pepper. My first course scallops sat on little black puddings with a cauliflower puree, a pleasing little juxtaposition, and our other dishes all displayed a well considered approach to making individual what is essentially a fairly short and straightforward menu.
There is a certain simplicity in the whole of the act here. The surroundings in an old villa, slightly incongruously close to the neighbourhood chip shop and the funeral parlour, are plain but stylish and with plenty of room. The service is intelligent, knowledgeable about what they are serving and marked by a diligence in ensuring everything is delivered as and when you want it.