Basalt
he heritage status of one of Auckland’s
most historic and culture-rich suburbs has just been
further enhanced - with the addition of a new restaurant
and bar which has painstakingly traced its roots back
more than 150 years to the original days of pioneering
New Zealand.
Basalt Restaurant and Bar in Picton Street, Howick,
has recreated the region’s settler past –
not only through its interior design, but also its ambience,
hearty menu, and the community-orientated philosophy
of its enthusiastic owners.
Basalt is the creation of business partners John Hellebrekers
and Gavin Cowell who both have extensive experience
in the hospitality industry. “We spent a considerable
amount of time looking for the right place to set up
Basalt in Auckland before we found Howick. This place
just had the right feel to it. Howick is like a true
village,” said John Hellebrekers.
“Basalt delivers a warm and welcoming bar offering
traditional, value-for-money food served in a friendly
and relaxed environment. Howick is one of Auckland's
oldest suburbs with a strong connection to its past,
so it made sense for us to lay down roots here with
Basalt. It was important for us that we found somewhere
which had a deep-seated connection with its heritage
in the same way that Monteith's does”, John adds.
Basalt has been designed so people can move easily
between the restaurant and the bar -yet both areas retain
their own separate identities. That way people can have
a drink before coming down for dinner, or have dinner
then move up to the bar for a more lively atmosphere
afterwards. Continuing the historical theming, the tempting
menu at Basalt will reflect New Zealand’s pioneering
heritage. It will also bring together a raft of fantastic
New Zealand wild food utilising cooking techniques from
Europe and Japan, where chef Peter Miller spent several
years honing his kitchen skills.
Among the lip-smacking game-food dining options you’ll
find on the Basalt menu will be venison, ostrich and
a choice of ‘fish of the day’ cooked four
different styles. Basalt will be the only restaurant
in the area to offer 'stonegrill' dining - where dishes
are cooked at the table on blazing hot volcanic rock
stones. Aside from cultivating social conviviality at
the table, 'stonegrill' is one of the healthiest forms
of cooking as it uses only the natural juices of the
meat, fish or poultry being heated. Chef Miller has
used Monteith’s beers with many of the other dishes
you’ll find on the Basalt menu – blending
the brand’s flavoursome brews into batters, braising
liquids and in gravy stocks.
“All stonegrills will be matched with Monteith’s
beers. Cooking on stone is wonderfully rustic –
both with the style in which the food is prepared and
the aromas which come off as the food sizzles in front
of you. Stonegrill cooking works perfectly with the
Monteith’s image," says John Hellebrekers.
Basalt is the eighth Monteith’s bar to open in
New Zealand – joining the stable of Horse and
Trap, The Copper Room, Malt, and The Drake in Auckland;
The Occidental in Wellington; The Tap Room in Christchurch;
and Monty's in Queenstown. As part of the Monteith’s
family, Basalt will be in the privileged position to
offer customers the Monteith’s seasonal beers
as they come on line – such as Summer Ale, the
latest seasonal brew on offer.
For more information
please contact:
Basalt
Cnr Picton & Moore Sts
Howick
Auckland
Tel. (09) 533-0081
|
