This unobtrusive looking frontage on Queen Street in Richmond, Nelson hides a tasteful and beautifully laid out dining room.
The open style pass and plating station allows owner/chef Matt Bouterey to orchestrate his service with precision. Chef Bouterey’s classical style is obvious in his menu offerings with an emphasis on seasonal, fresh and local produce of the very best quality.
The front of house service was exceptional. Seamless and effortless from start to finish with a level of expertise, warmth and confidence that comes with experience and professional training.
The food is in no way over complicated or pretentious but is expertly executed and well balanced. The warm sage bread came with a wonderful local olive oil, my Pate of chicken and foie gras was rich, smooth and perfectly matched with shards of house made crackers. Mains were equally well received with a perfectly cooked Angus sirloin and a very tasty dish of braised cheek of pork, Irish cabbage and pomme puree leaving us in comfort to enjoy our beautifully presented and crafted desserts.
Dinning in such a lovely restaurant it is hard not to draw comparisons with other leading restaurants. In my opinion Bouterey’s restaurant would not be out of place with Cin Cin on the Quay, Logan Brown or Pescatore but would score higher in value for money.
Another must visit while visiting the Nelson area.
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