Skip to content

JERVOIS STEAK HOUSE

When Simon Gault and the Nourish Group started the Jervois Steak House, there were mutterings that no one would pay that much for steak. How wrong they were: four years later, on a Wednesday night, the top floor was full, mostly of men, hoeing into steak.

It’s a bricky, simple sort of space: there are white table cloths, which is a smart touch, and high-backed wooden chairs. The whole thing has a manly air and the focus, rightly, is on meat: it comes on a big white plate with a Global steak knife and a couple of condiments for company.

A charcuterie platter – complete with manly oxtail terrine, Serrano jerkey and smoked beef and chipotle sausage – was an excellent introduction to the steak. The rump came medium, rather than rare, since it is cooked all day – it was succulent, moist. The prime rib – the restaurant’s signature – was nicely seared on the outside, beautifully handled and nicely marbled, a testament to good butchery, although not rare enough for our liking: when we ask for rare, we mean rare. A side of chips was a highlight: fat, hand-cut and crunchy on the outside and fluffy on the inside with plenty of salt. Gault knows and loves steak: it shows. SFG

HOURS Saturday to Tuesday, dinner from 5:30. Wednesday to Friday, lunch from 12 to 3pm; dinner from 5.30.

ADDRESS 70 Jervois Road, Herne Bay, ph 376-2049. www.jervoissteakhouse.co.nz

Post a Comment

Your email is never published nor shared. Required fields are marked *
*
*