IN BRIEF

What’s not to love about a hearty pie, with a fragrant and chunky interior, served up with delicious mash and a great selection of favourite pinot wines?

WHY CHOOSE THIS RESTAURANT?

Remuera is regarded as a genteel, old-school suburb, which was given new life when the smartly designed 1050 development finally opened a couple of years ago, tucked behind the shopping precinct. Pie & Pinot, moving into a prime spot after a couple of operators faltered, has quickly joined the list of must-go-to destination restaurants there, popular with everyone from the revered oldies of the district through to families with young kids. It’s comfortable dining, with a charming Paul Izzard-designed interior that is reminiscent of a very smart tavern (minus the pub quiz).

ABOUT THE MENU

Pies are the thing, with a wonderful selection that is freshly baked each day. The pies are named whimsically after some of the well-known suburban landmarks and streets, with The Mount Hobson being the most popular – a meaty combination of large chunks of beef brisket, long and slowly braised with Guinness stout, port wine and button mushrooms, encased in the restaurant’s golden buttery shortcrust pastry and served with horseradish mash. The Ngāpuhi is possibly the best mince and cheese pie ever offered complete with fat chips. The six others listed range from an excellent tender pork and apple pie to goat curry, seafood, vegetarian and vegan. For those who don’t need the comfort of a pie, there’s something even more comforting – good old bangers and mash. Diners get to choose from a variety of sausages, various mashes and gravies to suit every taste. And the menu also offers a selection of entrées, simple side dishes, a children’s menu and three classic desserts. The wine selection is great and yet the emphasis on pinot gris and pinot noir, as signalled in the restaurant name, is almost overshadowed by a list of imported wines with deep, rich flavors and not too markedly priced. Guinness and Stella Artois are on tap and there are a few cocktails, too.

ABOUT THE CHEF

Research and development of the pies took place over several intense months with chef Cristian Sierra cooking daily under the watchful eye of owner Andrew Bell, who had been tossing the concept over in his head for more than fifteen years. Unfortunately Cristian recently had a very nasty accident, which will keep him from working for many months but his pies clearly continue on, while Andrew searches for a worthy replacement. Come the hot summer season the kitchen promises to turn out some lighter versions for the menu.

ABOUT THE TEAM

Owner Andrew Bell is passionate about hospitality, having owned Andiamo before moving on to his daytime gig operating both the Cornwall Park Café, and the Cornwall Park Bistro. He has assembled a keen and enthusiastic team (he considers Pie & Pinot his night job) who smoothly and cheerfully work the floor, the bar and private dining room on the first floor.

OF NOTE

Perennial Auckland parking problems disappear for this destination as there’s a large free parking zone by the adjacent Clonbern Rd supermarket. That may even inspire you to order The Clonbern, an aromatic chicken, leek and mushroom pie.

405B Remuera Road (in the 1050 building), Remuera, Auckland
Check website for opening hours
Mains $24-$32
09 218 8645, pieandpinot.co.nz