Are you Inn?
Sharon Grealey10/06/2009 12:00:00 a.m.
DINING at Plate is like a holiday in.
It’s warm, you’re treated with care and the food is magnificent.
As we walk through the Holiday Inn’s spacious lobby towards the in-house restaurant, Plate, tucked away to the right, we’re greeted by name and escorted to leather chairs next to chain link curtains.
Within minutes wine is served and our meals ordered. Between casual conversation and staring at the silver spiral chandeliers above, our entrées arrived. We chose the baby capsicums stuffed with feta ($8). The bite-sized marinated morsels swimming in olive oil had a spicy kick. We also shared the seared tuna ($16). The tender, steak-textured fish atop tomato and mozzarella salad with basil lemon pesto was delicious.
From chef Gerald Baahs’ contemporary menu, with its New Zealand cuisine focus, we chose a vegetarian and another fish dish for our mains.
The first was the catch of the day ($30) with herb crust on steamed baby bok choy. The salmon, which is bought fresh daily from a Wellington seafood supplier, fell to pieces in the mouth and complemented the grilled lime and polenta (which enhanced the flavour of the salmon).
The filo parcels of vegetables ($27) followed. The pastry was light and crispy, and the veggies piping hot. The bed of shitake mushroom risotto was creamy and filling. We also compared the sides of regular fries with Mandioca fries served with garlic aioli. The winner was the Mandioca (or cassava) fries. The starchy root vegetable becomes a dense, slightly bitter wedge when fried. If only they were served in all bars and restaurants.
Full but longing for something sweet, we chose the passionfruit mascarpone trifle with vanilla Galliano liqueur ($15), as well as the chocolate bread pudding ($15).
While the trifle was a lovely mix of tart and sweet flavours, the bread pudding was the stand out – the waiter insisted we try it, and I’m glad he did. The sweetness of the white chocolaty sponge surrounded by warm cream, from the Kapiti Coast, and toffee sauce was comforting and moreish.
Ready for bed, we were tempted to get a room at the hotel and sleep off the amazing meal.
It’s warm, you’re treated with care and the food is magnificent.
As we walk through the Holiday Inn’s spacious lobby towards the in-house restaurant, Plate, tucked away to the right, we’re greeted by name and escorted to leather chairs next to chain link curtains.
Within minutes wine is served and our meals ordered. Between casual conversation and staring at the silver spiral chandeliers above, our entrées arrived. We chose the baby capsicums stuffed with feta ($8). The bite-sized marinated morsels swimming in olive oil had a spicy kick. We also shared the seared tuna ($16). The tender, steak-textured fish atop tomato and mozzarella salad with basil lemon pesto was delicious.
From chef Gerald Baahs’ contemporary menu, with its New Zealand cuisine focus, we chose a vegetarian and another fish dish for our mains.
The first was the catch of the day ($30) with herb crust on steamed baby bok choy. The salmon, which is bought fresh daily from a Wellington seafood supplier, fell to pieces in the mouth and complemented the grilled lime and polenta (which enhanced the flavour of the salmon).
The filo parcels of vegetables ($27) followed. The pastry was light and crispy, and the veggies piping hot. The bed of shitake mushroom risotto was creamy and filling. We also compared the sides of regular fries with Mandioca fries served with garlic aioli. The winner was the Mandioca (or cassava) fries. The starchy root vegetable becomes a dense, slightly bitter wedge when fried. If only they were served in all bars and restaurants.
Full but longing for something sweet, we chose the passionfruit mascarpone trifle with vanilla Galliano liqueur ($15), as well as the chocolate bread pudding ($15).
While the trifle was a lovely mix of tart and sweet flavours, the bread pudding was the stand out – the waiter insisted we try it, and I’m glad he did. The sweetness of the white chocolaty sponge surrounded by warm cream, from the Kapiti Coast, and toffee sauce was comforting and moreish.
Ready for bed, we were tempted to get a room at the hotel and sleep off the amazing meal.
Email
Print