Bracu Restaurant

Set in Bombay, Auckland, Bracu Restaurant champions the noble art of sharing life through food. The team’s award-winning cooking is anchored in local and estate-grown produce, with an ethos that lets ingredients speak in clear, confident tones. It is refined yet heartfelt, a celebration of seasonality and craft.

A first taste might be as simple and telling as fresh bread dipped in Bracu Estate olive oil with olives. From there, the kitchen weaves elegant contrasts: heirloom tomatoes with chargrilled scampi and a bright avocado sorbet, or venison carpaccio uplifted by whipped goat’s curd, rocket, sherry vinegar gel and a delicate shallot crunch. Flavours are poised and textural, modern without losing their sense of place.

Mains deepen the narrative. Pan seared duck breast arrives alongside a duck and pork sausage roll, its richness cut with pickled plum, glazed parsnip, mizuna and a lick of spicy plum sauce. Or surrender to WX Wagyu chuck roll, balanced by mushroom and bone marrow agnolotti, braised baby gem, Clevedon buffalo curds and pickled enoki. Sides keep things classical and considered, from roasted baby carrots with tomato purée and buffalo ricotta to a pristine Caesar salad.

To close, think boysenberry bliss with dark chocolate cylinders and coconut mousse, or a cardamom and vanilla crème brûlée with cherries and pecan praline cake. Perhaps a glass of Alpha Domus ‘Leonarda’ Late Harvest Semillon or Warre's Warrior Finest Reserve Port. Reserve a table, bring good company, and let the estate do the rest—forks at the ready.