Eatery on The Rock, Takaka

 

 

There’s Middle Earth and there’s the End of the Earth; Golden Bay used to be known to many as the latter, in fond, envious expressions of affection, a place where a suburban holidaymaker could escape the fiendish grind of city life, absorb the tranquilities associated with the fascinating tidal range and eat organic food.

Visitors have been conquering the Takaka Hill for a long time and an inspection of the impressive collection of Visitors’ Books at the Bancarri Eel Farm/Nature Park will reveal overseas guests as far back as the 1920s. There’s much of a sense of timelessness in the region and many still see the bay as an unspoilt utopia. It is one of my favourite places.

In mid February I made my 20^th annual trip and was once again not disappointed in any way, shape or form. Remarkably, considering all those trips, I had never dined at Eatery on the Rock Restaurant, just past Paynes Ford (don’t you just love it?)on the road in to Takaka.

A typical sultry summer evening, not a breath of wind and the stomach needed feeding. The restaurant is perched above the road in a setting featuring karst rock formations, chalet accommodation and attractive gardens. Methinks this has been a work in progress for many years, a sort of labour of love for the owners who have created a somewhat eclectic venue with what appears to be plywood lined walls, Tapa cloth wall hangings, local art and a very personal, hands on style where the owners interact with the guests in a welcoming, charming way.

A rich, thick chicken soup with natural, luscious flavours was paired with hot, home made bread, good New Zealand butter and followed shortly thereafter with a temperature perfect glass of Te Mania Three Brothers (Merlot, Malbec, Cabernet Franc) . The restaurant filled up quickly between 7 and 8pm but our mains nonetheless arrived without too much delay; for me a 200g rib-eye, medium-rare, with carrots, broccoli, cauliflower, green beans and corn to accompany in modest enough quantities to satisfy. Whilst  far from avant-garde in presentation or composition the food was true to its maker and a cab sauv from Sunset Valley organic wines in the Upper Moutere was nothing less than a desirable accelerant to the fire of enjoyment of a good food and wine match.

No desert, just coffee this time, total $120.00 for two.