Leaving the ferry after our wonderful day on Waiheke Island we enjoyed a supplementary beverage at Viaduct Harbour before exploring further.
With evening meal time still a couple of hours away, we scouted the restaurant menus along Princes Wharf. There were some definite possibilities but the doof-doof music emanating from the establishments wasn’t really enticing for a relaxing dining experience.
Returning to the old Ferry Building, we settled in the sunshine at Botswana Butchery for, you guessed it, another beverage.
We were very comfortable watching the ferries come and go
and, after perusing the menu, we moved inside to dine as the light was fading.
The stunning décor coupled with genial waiting staff made for a lovely, relaxing ambience.
Using the best local ingredients, the meals were superb. I had Crispy Half Duckling with blackberries, parsnip puree, baby vegetables, watercress & duck jus, while Michael opted for the Raukumara Venison Loin (from the Raukumara Ranges, Bay of Plenty). Steamed Seasonal Vegetables completed the main event.
There was only one element left to make my day complete – Vanilla Crème Brulee with cherry sorbet, rice flakes, pickled cherries and a meringue cigar.