Nelson chips get a “fine-dining” twist

May 2016

Matthias McGregor

5 minute read

A jewel on Nelson’s picturesque waterfront, the iconic Harbour Light Bistro always has their own unique take on traditional fare. Focusing on fresh locally-sourced produce, these colder months bring the opportunity to create dishes that warm the soul on wint’ry nights.

Head chef Steve Coyne is serving up a hearty winter menu including Wanganui Angus steak with mushroom ragu, and tender slow-cooked braised beef cheeks. But what do you put on the side of such magnificent cuts?

"We're always looking for ways to give our customers more." says manager Daniella Ferrier. "We were delighted when Derek Morris came on as our new chef as he inspired us with the purchase of an old-school manual potato press. Now we’re very proud of our perfect hand-made chips!”

Local potatoes, exotically seasoned

Seeking to elevate the humble chip above fast-food, the Harbour start by buying in fresh local potatoes from Bombay Hill. After being hand-pressed into chips, they’re tossed in truffle oil.

“Truffle oil has black bits of truffle in it to subtly flavour the oil.” says Daniella. “We put just a touch of oil on the chips to give them a nice light flagrant truffle flavour, then we finish them with grated Parmesan cheese.”

Winter Wine Club

If canapés and Cabernet are more your thing, be sure to head to Harbour on the first Tuesday of every month for their Winter Wine Club. Each month different wine suppliers come in and talk about their wine. Guests can try 3 different wines for $15.

“It’s a nice way to up your wine knowledge.” says Daniella. “And a nice environment to learn about different wines and meet experts from the industry.”