Ever since the September 4th 2010 earthquake I have been thoroughly perplexed, bewildered, bedraggled by dealings with EQC and, quite simply, bamboozled beyond belief. No doubt many of you, dear readers, have suffered the same fate. You can now enjoy being bamboozled in an entirely pleasurable way by the seaside.
One can only admire Philip Kraal of Le Bon Bolli and Crumpet Club fame for yet again responding with accomplished elan in opening his newest enterprise ‘Bamboozle Oriental Fusion Kitchen & Bar’ in Sumner. A damn fine name if I may say so and as one of the fortunates lucky enough to have managed to get a table on opening night I can tell you that the name says it all.
Philip and his team have created a beautiful, themed getaway complete with authentic rickshaw suspended from the ceiling and mood lighting to introduce you, the diner, to his latest experience. Let it be here stated that he does deliver interesting encounters, challenges preconceived notions and seems always to be thinking of ways to spice up our everyday dining adventures.
The setting is thoughtful, immaculate and sophisticated and you can pop in for a drink at the bar if not intending to dine. The bar and dining areas are suitably partitioned. In the bar you are treated to an excellent view of the kitchen with chefs at work.
What of the food? With a complimentary tantalizer of sesame seaweed & cashews in caramel we settled in to a foodishly frivolous evening of Asian influenced flair. A glass or two of Bayview Farms ‘Orchestration’ Cab Sauv/merlot/franc/malbec/petit verdot 2002 helped us along the way to a first course of “Shag Wok Pot Stickers” filled with wasabi seasoned sea salad & Philadelphia cream cheese – just imagine! A beautiful variation on the dumpling thing.
Lead me into temptation but know that forgiveness will always be available at the end…..Happy Hog, Cantonese crispy skin pork belly on wasabi tomato wafers with Anise, soy & chilli drizzling sauce . What a bamboozling mix but one to be savoured and swooned over. A first night flying fiesta in the newest culinary tabernacle in town, precise, engineered flavours, gentle giants of texture and taste, a myriad of creative visions. All this and more.
To end, a ginger steamed pudding exquisitely emboldened with lime syrup & coffee ice cream. Could you resist this?
Philip Kraal has effectively waved the wand of experience and professional expertise over this new venue and given us all reason to celebrate Oriental influences without too much fried rice and sweet & sour pork as it were.
I’ll be back and it will be soon.
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