While it may technically now be Autumn, Euro is easing us into the appealing idea of "Late Summer". The Princes Wharf institution has revamped its menu with a seasonal change, seamlessly transitioning us from the heat of summer to the cooler autumn months.
Any visit to Euro is a visit of luxury, with the sea so close-by and a dining room we could only dream of, the atmosphere of Euro already earns them 5 stars before your food arrives.
However, the food is not to be missed. While a great spot for cocktails, we'd highly suggest settling in for a long stay and perusing the menu, especially their current Autumn menu – brought to us by Gareth Stewart and Uelese Mua.
The menu is divided into three sections: Moana (seafood), Māra (garden) and Whenua (land). While browsing, the first thing you'll notice is the captivating images contained through the menu, shot by Euro's collaborative artist for the season, Hōhua Kurene. Kurene is a queer indigenous artist whose fashion photography, creative writing and art have been gaining attention.
His pieces throughout the menu play with light, natural beauty, and landscapes, capturing the breadth of Kurene's artistic abilities. With some particular shots of the Waimakariri River taken on a month-long trip from Tāmaki Makaurau to Ōtautahi before venturing north to Te Tai Tokerau, the selected prints create a strong visual and spiritual sense of connection between the kai and the whenua and moana, elevating the dining experience.
As with any project Gareth Stewart plays a part in, the new menu is extraordinary in both theory and execution. Starting with Te Māra, we have options including beautiful Wairarapa oyster mushrooms, charcoal grilled with spinach, nettle, and sour cream, Mānuka smoked beetroot with bitter radicchio, buttermilk curds local honey, and walnuts, and hand-cut duck fat agria potatoes with smoked and salted egg yolk, and pecorino.
Moving along to Te Moana, Euro is leaning into the Bluff Oyster season, with a half dozen on ice served with finger lime, dill, and green hot sauce. Other dishes include Yellowtail Kingfish, smoked snapper belly, Fiordland crayfish bolognaise with potato gnocchi, Bang Bang soft shell crab, Skull island king prawns, Charred New Zealand octopus, and longline-caught snapper on the bone. Each piece of moana is seasoned and served with only the finest pairings, highlighting the freshness of each featured seafood.
Finally, we're taken to Te Whenua, with some gorgeous Aotearoa-grown cuts. The star of the show is Euro's Spicy Pork Bo Samm, recommended to be ordered 24-hours in advance via your online booking. Taking a piece of pork belly, it is barbecued and served with crisp lettuce shiso, steamed rice, and condiments. Additionally, other cuts include Hawke's Bay Lamb Neck, Speckled Park Angus, and Salt & Pepper Crispy Pigs' Ears. Lastly, we have Creamy garbonza bean hummus with crispy duck ‘nduja served with pita, Chicken live pâté with toasted sourdough, Grass-fed beef tartare, and Steamed duck shumai.
The menu is designed to share, with diverse dishes included in each section. We highly suggest taking the time to work your way through each sub-category and enjoy what Euro has to offer.
Any culinary connoisseur knows a seasonal menu is never complete without a seasonal cocktail pairing. Euro's Autumn cocktail menu comes from Katie Cramphorn. This season we're seeing pink gin, spiced rum, ginger-infused tequila, Martini Bianco with Blue Curacao and gin, and a non-alcoholic garden spritz.
Euro's Autumn menu featuring work from Gareth Steward, Katie Cramphorn, Uelese Mua, and Hōhua Kurene is available now, until the end of the season. You can book your table in right here.