Christchurch fares well in restaurant guide

Press, 30 September 1986, Page 6

Christchurch fares well in restaurant guide

Christchurch restaurants fared well in the latest edition of "Michael Guy’s Eating Out.” The 1986-87 edition of the guide to New Zealand restaurants was launched in Auckland yesterday by the author. It covers 13 regions in New Zealand, from Kerikeri and Paihia in the north to Waianakarua and Wanaka in the south. There are comments on 39 Christchurch restaurants. Blenheim, Nelson, Ashburton, Methven, Mount Cook and Timaru are also covered. Of all the Christchurch eating houses, Henry Africa’s in Stanmore Road received the harshest criticism. “They are still dumping huge quantities oft the plate with no rhyme or reason, presentation is non-existent, and the

sauces seem to do little more than moisten the food,” the guide says. However, it does admit the restaurant is well patronised. The owner of Henry Africa’s, Mr Laurie Austin, said the restaurant was popular because it catered for a “broad spectrum of people, not cliquey little groups.” “I couldn’t care less what Michael Guy thinks,” Mr Austin said. “He came here two years ago and gave us a brilliant review, and we still have the same setup.” The restaurant had catered for 76 people last evening. Kurashiki, at the corner of Colombo Street and Gloucester Street, is heralded as the best Japanese restaurant of its type in New Zealand. The

guide says it is hard to beat for some dishes and attracts a mixture of overseas guests and local people. Most of the other restaurants received favourable reviews. Mr Guy told “The Press” yesterday that t«e standard of Christchurch restaurants had improved “remarkably” but there were too many expensive restaurants. “I think it is starting to get top heavy with more expensive restaurants. There are not enough places for cafe-style eating for people on a budget to have reasonably priced meals,” he said. Christchurch cuisine did not have the element of innovation that Auckland chefsywere producing. In the scene was more competitive for top chefs, he said.