Plate of Origin Dish: “Surf & Turf” a modern twist on an old classic – Rangitatau beef rump sous vide, Tauranga king scampi, lobster butter, smoked fondant, Flax seed tuile, Scampi jus
Hero Products: Beef from Rangitatau Farm, Whanganui and king scampi from Sanford, Freemans Bay.
Table 188 Kitchen & Bar boasts a modern contemporary dining experience located in Palmerston North. The small boutique eatery has very quickly acquired a large following in the region. At Table 188 you can enjoy intimate dining areas, along with a seasonal menu based on ingredients sourced from local farmers, suppliers and butchers to ensure the highest quality food.
CHEF | Ryan Marshall
Head Chef and Co-owner Ryan won the Manawatu Chef of the Year Award in 2013 and 2014. Brought up on a farm in the Rangitikei, he worked around the North Island for 10 years giving him a broad knowledge of the hospitality Industry. He strives on providing the whole dining experience at Table 188, serving modern European food with a classical twist and unique flair.
Mount Bistro serves creative, innovative food, with great complexity of flavour that you can wash down with first-class New Zealand wines. Mount Bistro was established in April 2007 by multi award winning chef, Stephen Barry. Since then it has excelled to win almost every competition it has entered, and developed a reputation for consistent outstanding food served in a warm friendly atmosphere. With an emphasis on fresh local produce, their menu is a celebration of taste, reinforcing the natural essence of food with complimentary flavours.
CHEF | Stephen Barry
Stephen’s early influence was his mother who is an artist and chef. He realised at a young age you need to be a food artist, an alchemist, and a perfectionist-passion alone is not enough. Stephen is 100% committed to being a chef and describes it as being “the ultimate in competition with yourself, every night you are striving to do your best to aim for perfection and failure is not an option. Stephen is the owner-operator of Mount Bistro, and is a platinum Beef + Lamb NZ Ambassador Chef.
Needless to say, Bay of Plenty chefs have access to the very best seafood. Here you can buy kai moana as soon as it arrives at the wharf. Te Puke is the world’s kiwifruit capital, with the vast majority of our famous export crop grown here. Avocados also flourish in the warm conditions and fertile soil, and berry farms burst into life each summer so you can ‘pick your own’ straight from the bush.
This region hosts numerous outdoor festivals and events, and gourmet food markets have become a part of this scene. Sample international street food and handmade edibles while listening to live music and relaxing with friends. The Bay of Plenty has a wide range of top-class restaurants and casual eateries, and our main shopping and dining precincts are never too far from the water’s edge. This is the perfect place to indulge your taste buds.