You might think that midweek in Governors Bay is a place of solitude & quietude but there’s action aplenty in the kitchen of the Governors Bay Hotel; in fact, should you require above average sustenance served in thoroughly agreeable surroundings with a damn fine view straight down the harbour then the sprawling deck out the front of the hotel beckons.
Sit down, as I did, albeit inside, with a fetching presentation of balsamic Portobello mushrooms filled with pistachio & feta, adorned with cherry tomatoes & roasted pepper coulis. Follow up with an eminently slurpable Bouillabaisse, so rich, so complex and organoleptic, its effulgent sheen the very picture of indulgent palatability, the seafood, fennel and chorizo offering up such lingering goodness and smooth graciousness.
Before, after or in between don’t miss out on further edible salvation by neglecting to sample the Duck Liver pate, an arresting blend of Cointreau, cornichons, cherry tomatoes and relish with a flick or two of delicate herbage for good measure.
Couple the above with an Ataahua merlot and you could end up as pleased with yourself as I was. The weather was being its difficult self when I visited but if you pick a sunny, windfree day you will get the best out of the deck dining in the comfortable looking chairs and, as mentioned, an iconic, enduring Lyttelton harbour view.
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