If life’s moments are better shared then Public Kitchen and Bar on Steamer Wharf is a perfect place to enjoy them.
Designed for casual, laid-back dining with a touch of class Public’s all-day menu is created to share making it a great après-ski venue.
Restaurant manager David Dwyer says the introduction of new vegan and vegetarian options for winter was driven by this philosophy.
“We’re proud of our meat dishes but there’s usually at least one ‘vege’ in every group so we wanted to expand our offering so no one misses out.”
Public’s all-day menu now includes snacks like crispy cauliflower bites with homemade hot sauce, chickpea and kumara fritters with vegan aioli and camembert cheese with caramelised onion, walnuts and crusty bread alongside sticky pork belly sticks, squid rings and spiced chicken nibbles.
The wholesome mains menu also includes two new vegan and two new vegetarian choices such as the wintry flavours of pumpkin and barley risotto with roasted hazelnuts.
David says Public Kitchen and Bar remains committed to locally sourced, seasonal produce. Nowhere is this more apparent than in its meaty mains with lamb making the short trip over the Crown Range from the Cardrona Valley, wild Fiordland venison, pork from Geraldine and seafood freshly caught around the South Island.
“Winter for me is all about dishes like braised beef cheeks, leg of lamb served in a stew pot or a big bowl of steaming green lip mussels and Southern clams,” says David. “There’s nothing quite like heading into town after a great day in the mountains and sharing some hearty food with mates. We think Public’s a great place to do it.”
Public Kitchen and Bar is open from 11.00am till late with a brunch menu available until 2.00pm.