​DOMINIKA WHITE

Taste of Onehunga

 

DOMINIKA WHITE is lured by the aroma of a central Auckland eatery growing in popularity for breaking away from convention with its Polynesian flavoured cuisine

 

At the end of an eclectic collection of shops is a seductive eatery, quietly earning a reputation as one of Onehunga's best kept secrets. And it’s not just the delightful aroma that is turning heads.

 

Located at the main shopping mall of the central Auckland suburb, The Claret Restaurant reflects the character of Onehunga's residents with its diverse menu, fused with Maori and Pacific flavours. A long-time Onehunga resident and the restaurant's Tongan-born owner, Basil Aholelei, who hails from Nukualofa, describes the suburb as' a melting pot of cultures.

 

“I think that one of the beauties about Onehunga, and one that I’ve grown up with, is the diversity. The people in Onehunga make it what it is,” he tells SPASIFIK.

 

Since taking over ownership in August 2007, Aholelei has steadily transformed the restaurant into a unique eating experience that people of all cultures and backgrounds will appreciate. In recent months, patronage near and far have flocked in. A big part of that is his new head chef Stacey Phillips, of Maori descent (Ngati Maniapoto). She has been the brainchild behind revamping the restaurant’s delectable menu, enough to the tease the fussiest of taste-buds.

 

Her award winning dessert is one that challenges convention in mainstream dining. The familiar Italian pasta dish of ravioli is usually served as a main on a tomato or cream sauce. She has transformed the parceled pastries into a dessert of custard and berry filled encasements served on a bed of berry sauce, enough to please the palate of any sweet-tooth.

 

Phillips, 21, was always interested in cooking when growing up on a marae where she regularly helped with food preparation. After training at the Auckland Hotel and Chef’s Training School, she is now creating dishes which rival those of Parnell’s and Ponsonby’s top restaurants.

 

"I would describe our menu as klwified with a twist," she says with a laugh. Her signature dish, the paua steak exudes this. The paua is served whole and accompanied with the tangy spicy flavour of pikopiko (a fern shoot that can be used as a signature garnish or as a vegetable) and a kiwifruit salsa.

 

Phillips delights in adding her spin to the heart-warming dishes on offer. One of her favourites, the gourmet smoked fish pie, is served in a creamy mustard béchamel sauce.

 

Aholelei is a food lover himself and believes Phillips has brought a quality to the food from her enthusiasm.

 

“She has brought a new passion that actually comes out in the food," he gushes. "If you love your food, it shows in the presentation and I see it in everything she prepares, from entrées, mains to desserts.”

 

The Claret is a favourite for people looking fora comforting meal with a distinctive and extraordinary taste.

 

“We wanted to open up a restaurant that served quality food and a relaxing atmosphere, but for all groups of people," adds Aholelei.

 

Phillips is hoping to give the menu a rework in September when it will incorporate more seafood dishes and her favourite, the desserts.

 

Until then, the restaurant will continue to be an easy place to spend a romantic winter evening with its alluring ruby walls and soft background music.

 

Claret the Restaurant, tucked away in Onehunga is where you can go to enjoy quality NZ cuisine in a relaxing atmosphere. Dine out and treat yourselves to a ‘time out’. The lunch menu also leans to a sit down meal bearing in mind you still need to get back to work for the rest of the afternoon.