Ortega serves fresh seafood in a relaxed and convivial atmosphere, with great service and a terrific wine and beer list.
Bookings: Book by phone
Nick Huffman’s illustrious career has spanned almost four decades and include accolades such as ‘Chef of the Nation’, creating a hot sauce empire and stints in South Africa, France and Australia. In Auckland he was chef patron of his own restaurant Wheelers on Ponsonby Rd, then went on to be executive chef at Huka Lodge, Taupo, and executive chef at Wellington’s much loved Matterhorn.
Huffdaddy is crafting a unique three-course luncheon for your enjoyment with matching beverages. Nick cooks with integrity and finesse but above all he cooks from the heart. Nick can cook but he can’t sing to save himself so professional guitarist Carl Webley will be joining in to cover some of Nick’s favourite songs. Seating will be on long shared tables for conviviality
Various times throughout August
Aug 03, 12:00pm - 3:00pm
Aug 04, 12:00pm - 3:00pm
Grenada Bay cherry rum baba, spiced cherries, cultured Zany Zeus and Whittakers Dark Ghana chip ice cream.
Whipped Castlepoint feta, radicchio, Greytown apple leather, poppy seed and sourdough
Cold pressed pork hock, pickled mushrooms, warm Wairarapa kale and smoked walnut dressing
Steamed market fish, roasted Jerusalem artichoke, lemon and onion stock
Confit duck leg, wilted greens, parsnip and Eddie’s Cider pickled pear
Festival Dish: Grenada Bay cherry Rum baba, spiced cherries, cultured Zany Zeus and Whittaker’s Dark Ghana chocolate chip ice cream
Pinehaven quince, verbena parfait and honey almond nougatine
Price for three courses: $69
Reid + Reid Native Gin, Reid + Reid Red Vermouth, housemade raspberry liqueur, lemon, vanilla and egg white, accompanied by grapefruit sherbet, smokey, foraged seaweed salt and Whittaker's chocolate Rum sauce.
Mela apple juice, house-made raspberry syrup, vanilla, lemon and egg white. Accompanied by an interactive tapas of grapefruit sherbet, smokey, foraged seaweed salt and Whittaker's chocolate rum sauce.