After hearing an odd whisper or two about Bach Eatery, I thought I’d pop down one Sunday evening and see for myself what all the hype surrounding ‘New Zealand cuisine’ was about.
The predictably trendy interior was actually very welcoming, and sitting at a high table to the side of the restaurant gave an almost ‘diner style’ vibe, something that’s right up my alley. The friendly staff and a local Gen X crowd make the trendiness more palatable.
I’m in a Kiwi joint, so as safe a bet as I assumed a glass of the 2013 Earth’s End Central Otago Pinot Noir ($13.50) would be, I discovered the less thematic Chocolate Box Barossa GSM ($11) to be a slightly better choice of poison.
The Thirlmere Chicken Liver Pate ($19) wasn’t the best I’ve had, but the Pappardelle w/ Wild Mushroom Ragout ($22) redeemed itself, if only for the slow cooked egg below the mountain of welcomed Parmesan.
The Broccoli & Almond Butter ($8) was literally just steamed broccoli with shaved almonds on top, which I could have made at home after a night on the substances with Robert Downey Jr. Not a vibe. However the 16 Hour Slow Cooked Lamb Shoulder ($22) was pretty decent, even if the carrot puree served no additional flavour purpose and reminded me of why restaurants now tend to avoid the ‘puree swipe’, for fear of appearing slightly naff.
Interesting, but perhaps less competitive than it’s similarly priced neighbours.
Bach Eatery
399 King Street
Newtown NSW 2042