In our pre-Christmas issue our cover feature was the exciting new Goodside hospitality offering at Smales Farm. The new dining precinct, featuring seven new bars and eateries, opened in early December. The flagship restaurant at Goodside is The Grange. Having dined there three times since it’s opening, Aidan Bennett provided this review for Channel in late January.
First of all I must declare that The Grange has me excited. And my good wife. We have some great restaurants on the Shore, but feel that there is a gap for a good quality and consistent European bistro-style restaurant. Our own version of the Viaduct's consistent Soul Bar – at the risk of name-dropping.
After frequenting The Grange over December and January, and having a chat with those driving the new eatery, I can report that I reckon this place will be a winner.
Their launch was hectic, going right down to the wire with the fit-out being completed just before opening day and the pre-christmas period was busy. After the festive season, as people have been on holiday, things have been quieter for The Grange and they have had time to take a breath while refining things.
Just as people were returning to work in late January they were launching a brand new lunch menu option – a ‘Back to Work Lunch’ priced at $20. The items on this menu are – The Grange Cobb Salad; Pork Belly Sandwich & Fries; Linguine Cacio e Pepe; Tagliatelle with ‘Nduja; Steak & Fries. This menu is available daily from 11am until 3pm.
“We want to set good standards but remain relevant to the local community which is why we see being affordable and efficient for lunch as being important,” says owner Mark Wilson, when explaining the lunch menu. “There will be those who have time to stay and indulge, but we also need to be able to do good lunches within a 45-50 minute timeframe for busy business people."
In the first week of opening a group of 10 of us went to The Grange for dinner. We didn’t mean it to be 10, but the numbers grew. We enjoyed great service and food. Much of it shared. At that first visit I ordered the 'cauliflower with quattro fromaggio & walnut’ ($16) from the vegetable menu and it was shared. Michelle says it was a taste sensation. Others agreed. My main was 'polenta crumbed pork with cos & lemon’ ($25) an excellent take on pork schnitzel. Michelle chose 'heirloom tomato with polenta crumb & cab sauv’ ($16) and the 'market fish with tomato broth’ ($33), the latter she described as "nice, light and tasty".
My second visit to The Grange was just before Christmas for the Channel team Christmas “knees up". Six of us – mostly ladies, so we were eating light. Two of the team chose a pasta dish, the 'saffron tagliatelle with clam, fennel & lardo’ ($24). Michelle and I swapped over the mains we had on our first visit (loved them again!) and couldn’t go past another starter of cauliflower to share! A group next to us ordered the meat dishes for two to share ‘500g beef rib on the bone with lemon & rosemary’ ($60) '12 hour lamb shoulder for 2’ ($65). They looked sensational, we will have those next time!
Our third visit was special. We celebrated the first half of our 33rd wedding anniversary evening at the Black Caps versus Sri Lanka T20 cricket and the second half at The Grange. There was lots of champagne, cauliflower again, and I had the whole market fish – I can never resist a good flounder ($35) – and it was good. Michelle chose two starters for her meal – citrus poached crayfish & crab with baby gem ($12 each – I had one as well!) – and 'king prawns with herb butter & garlic’ ($20) as her main. She described the meal as fresh, healthy and summery.
I’m sold on The Grange. The venue is special. Together with clever design, The Goodside has been created as a relaxed and leafy venue. The Grange is at the heart of that venue, combining indoor and outdoor dining in "one of Auckland's most delectable dining destinations”. Owner Mark Wilson is in building design himself, and his influence is obvious.
The Grange has seating for 130 diners across the main dining room, the covered terrace, private dining room and outdoor dining. A prominent feature of The Grange is their Glasshouse, where they grow fresh produce and host special dinners. Romantic!
There is a private dining room can hold corporate lunches or dinners for up to 18 people in a private space.
The restaurant is a family affair – owned and operated by locals. They are husband and wife team of Mark and Linda Wilson, their daughter Holly together with her partner Nik Stakes and chef Glen File. Holly and Nik are managing the restaurant, having returned from Melbourne where they managed in popular eateries such as Chin Chin and Tipo 00. Executive chef Glen File has worked in restaurants such as Boulcoutt Street Bistro in Wellington, and more recently Baduzzi, the popular Italian inspired restaurant at Wynyard Quarter.
Mark Wilson says there is a focus on fresh local and seasonal produce. “We will continue to change the menu seasonally and by listening to our customers. Our goal is to provide delicious food alongside local and International beverages in a relaxed and welcoming environment. With the best wines and beers from New Zealand and beyond.”
If you haven’t been to The Grange, you should. It’s good. I have paid full price for all my meals there as well, if you were thinking of asking that question.
THE GRANGE – Goodside at Smales Farm,
Open 7 Days a week 11am till late.
Phone 972 9060.
Email: dine@thegrangetakapuna.co.nz
or Visit: www.thegrangetakapuna.co.nz
