When dining out, it always makes you feel good to be in the hands of staff who are friendly and professional; at Pescatore they have this down to a tee, but they are also enthusiastic and quietly proud of the food. And there’s much to be proud of. Chef de cuisine, Ryan Henley, serves up big flavours that give plenty of pow in the mouth, but there’s subtlety and balance, too. Roasted yeast served with barbecued scampi acts as a supercharged dressing for the fish, but the sweetness of the scampi survives and thrives. It takes confidence to put out a highly innovative dessert of curried pineapple ice cream, basmati mousse and coconut jelly but the balance of sweetness and spice is spot on. The rice foam tastes just like rice, the coriander lifts everything and the ice cream’s pineapple flavours encourage the curry to play nicely. It’s a dessert that is unexpected and unforgettable. The impressive wine list is one of the most extensive in Christchurch.

Note: Pescatore was not originally awarded a hat score at the Cuisine Good Food Awards due to incorrect information we received about chef changes at the restaurant. We apologise to the Pescatore team and congratulate them on their two-hat status as per our original assessment for 2018.

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