The Mount's newest wine bar/restaurant is led by a chef/sommelier from Clarence Bistro (whose name I don't know). Head Chef is Neil Sapitula who originally hails from the Philippines. It's a long good-looking room with tables and banquette seating down one side, extra stools at the window and also at the kitchen counter. The vibe is sophisticated, the service is smooth and friendly, and my initial impression is that it is going to be very good indeed.
I'm almost embarrassed to be writing this so soon after they've opened and when I've only been in for a twenty minute glass of wine and two snacks. But I'm back in for dinner later this week so I thought I'd rush this brief intro onto the blog and share my excitement.
Both the food and the drinks list show the sort of classy attention to detail that bodes well. There are around a dozen small sharing plates (some priced as individual items, such as oysters or the choices I had), another three medium plates (all vegetarian) and three larger sharing plates, including a whole grilled gurnard and a roasted duck. There's also a "Chef's Menu" for $70.
The drinks list is extensive and unusual. There are wines from unexpected regions and rare producers, with plenty of good options by the glass. I liked it a lot. They also have a Build-your-own-Martini page and a raft of classic cocktails including a Harvey Wallbanger, the first I've seen on a drinks list for about 20 years!
I was on my own, so I perched at the window and had:
- Pork Belly Skewer - apple, cardamom, shiitake, pistachio, truffle $8 each
- Salmon "Taco" - wasabi, smoked salmon, pickled shallots $8 each
To sip alongside I had a glass of 2018 Johner Pinot Noir from Wairarapa which was drinking perfectly. Velvety with beautiful fruit. I don't remember what it cost but it was not unreasonable. I must say, if I ever see wines from Johner on a list I am tempted to order them - it's a winery from which I don't think I've ever had a bad wine and while he hires a winemaker to make the wines for Johner, Karl Johner, the owner, goes and makes brilliant wine for other people. I would highly recommend their offerings, obviously!
And the food was terrific. I can't say too much since they were just two 3-bite snacks but they were bloody good little snacks, the salmon full of textures and intensity and the pork moist and matched well with the apple and mushroom (though the truffle was indiscernible).
OK. I'm very much looking forward to returning. I shall report back!
ONE QUICK NOTE: Although my accompanying Facebook page is up and running I'm still trying to work out exactly how to use it (and imagine what a doofus I feel admitting to that!), but when I do - this week I hope - I'll use it for stuff like this, short things, as well as ingredient/product shout-outs since I'm an inveterate bargain-shopper as far as food and wine go; also a bit of a "What's On" if anything - food, music or whatever - pops up on the radar. So hit the icon here and it's ready now to be Liked and/or Followed. (Yes, I admit, I don't know what the difference is. Do whatever seems appropriate!)
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