![]() |
| The cafe is synonymous with summer time gelato and sorbets. |
Kindly Yours - A collection of writings, thoughts and images. This blog does contain third party weblinks. No AI content is used.
Tuesday, 23 June 2015
Matterhorn - Te Aro Wellington
![]() |
| Venison Denver Leg with captivating sides. |
I thoroughly enjoyed the duck variations with brioche entree. Creative, imaginative and tasty on the palate, degustation of the several duck variations inspired my expectations and uplifted my comfort. Perhaps a mark of the return of head chef Sean Marshall from late last year. Settling down in an Indian Runner cocktail, I did find the place rather too dark for its own good and the tiny flickering table lights did not much help in reading the menu.
The Matterhorn in Wellington CBD is located hidden inside a passageway - after the sign outside on Cuba Street mall side, there is no other indication of where the restaurant is. The staff were diligent in ensuring my drinks did not run out, whether non-alcoholic or not. Seated near the bar, I could catch the banter of guests who treated it more like a pub.
Being such an established institution in The Land of the Long White Cloud, the Matterhorn carries a heavy burden in reputation and delivery.
I enjoyed the Franco-German theme and feel of the set up, provided with a finesse in the way the kitchen prepared meats, grilled and cured. I selected the Venison Denver leg for my mains as it is local Kiwi produce and I was looking forward to how the Matterhorn served it. When the dish came, I was immediately distracted by the side servings, especially the eggplant caviar plus the Miso mix with sweet potato - this was an elegant representation of the best from the land. Black sesame with other grains echoed absolute globalisation. Oh yes, getting back to the venison, this had a deep flavourful texture. It held its firmness and yet it was subtle on the bite.
It had not been easy to zoom down to my final choice of starters. The coddled egg had gravy over accompaniments of oyster mushrooms, polenta, garden peas and chicken wing bacon, all on one plate. Another entree, wild rabbit, was enhanced with Spanish sherry, flavoured with cardamom and served with Shitake mushrooms, wild greens, barley and Heritage carrots.
For lighter mains, Matterhorn offers the house Agria Gnocchi, made with seasonal harvest , pecorino and nettle pesto. For heavy eaters, the Plate of Pig jumped out to my attention, served with pickled pumpkin, Savoy cabbage and cider sauce. Very German, very Oomp Pah Pah!
For those not having a course meal, the Matterhorn offers an interesting option to go with just drinks - the Grazing Food section. An example of informal flexibility, you can have small serve items like mussels bathed in malt vinegar, a Charcuterie board, Momma's fried chicken, Tuna sashimi, polenta fried zucchini dipped with spiced Tahini yogurt and simple Dukkah bar nuts. Just great for after office chill outs and group drink sessions.

![]() |
| Duck in the dark with brioche. |
Being such an established institution in The Land of the Long White Cloud, the Matterhorn carries a heavy burden in reputation and delivery.
I enjoyed the Franco-German theme and feel of the set up, provided with a finesse in the way the kitchen prepared meats, grilled and cured. I selected the Venison Denver leg for my mains as it is local Kiwi produce and I was looking forward to how the Matterhorn served it. When the dish came, I was immediately distracted by the side servings, especially the eggplant caviar plus the Miso mix with sweet potato - this was an elegant representation of the best from the land. Black sesame with other grains echoed absolute globalisation. Oh yes, getting back to the venison, this had a deep flavourful texture. It held its firmness and yet it was subtle on the bite.
![]() |
| Perhaps it was too early a start. |
It had not been easy to zoom down to my final choice of starters. The coddled egg had gravy over accompaniments of oyster mushrooms, polenta, garden peas and chicken wing bacon, all on one plate. Another entree, wild rabbit, was enhanced with Spanish sherry, flavoured with cardamom and served with Shitake mushrooms, wild greens, barley and Heritage carrots.
For lighter mains, Matterhorn offers the house Agria Gnocchi, made with seasonal harvest , pecorino and nettle pesto. For heavy eaters, the Plate of Pig jumped out to my attention, served with pickled pumpkin, Savoy cabbage and cider sauce. Very German, very Oomp Pah Pah!
For those not having a course meal, the Matterhorn offers an interesting option to go with just drinks - the Grazing Food section. An example of informal flexibility, you can have small serve items like mussels bathed in malt vinegar, a Charcuterie board, Momma's fried chicken, Tuna sashimi, polenta fried zucchini dipped with spiced Tahini yogurt and simple Dukkah bar nuts. Just great for after office chill outs and group drink sessions.
There are two outlets for the Matterhorn in New Zealand:
1. Wellington - 106 Cuba Street, Te Aro
Open Monday to Saturday from 3pm till late; Sundays from 1pm till late.
Nearest cross road - Ghuznee or Dixon Streets
Telephone: 04 3843359
Bookings recommended on weekends.
Atmosphere - relaxed and diverse, with business, family and social groups
Sit down section inside and outside with a joint bar section.
Nearest cross road - Ghuznee or Dixon Streets
Telephone: 04 3843359
Bookings recommended on weekends.
Atmosphere - relaxed and diverse, with business, family and social groups
Sit down section inside and outside with a joint bar section.
2. Auckland - 37 Drake Street, Freemans Bay at the Victoria Street Markets (not visited at this stage).
Open Monday to Saturday from 3pm till late; Sundays from 1pm till late.
Telephone: 09 9292790
Telephone: 09 9292790
My impressions of the Matterhorn in Wellington:
Ambiance: It can be a pub, it can be a fine dining experience. Relaxed and diverse, one can be sitting near boisterous guests or have a private corner.
Taste: More than satisfying. Accompaniments bring the diner to higher sensations on the palate.
Location: Not exactly ideal and such food created deserves a better waterfront setting.
X factor: The chef's clever combination of ingredients to create exciting and well blended dishes.
Attentive mindset by most staff.
Would I return? Yes, for the inspiring menu. Also to soak in with the English Patient Martin Miller's, Saffron Gin, lemon, sugar and hopes made ginger liqueur. There are only four Australian wines that evening if I saw it right - the Knappstein Shiraz from the Claire Valley South Australian; Shaw & Smith chardonnay from the Adelaide Hills; Adam's Rib chardonnay from Beechworth and the NV Chambers Muscadelle from Victoria. One USA choice - the Zinfandel from California.
Ziferblat - Shaking all Expectations and Thank You for Your Time
Imagine a commercial cafe where customers wash the cups, cutlery and other dishes they have used in the place. Traditional Asian hosts will not allow guests to do that in their homes! The cafe can be full of alternative lifestyle types - freelancers, artists, focus groups, philosophers, etc. The first of such cafes opened in Moscow in 2010, and have extended to thirteen , mainly in eastern Europe, although there are outlets in Manchester and Shoreditch, London. The founder Ivan Mitin was only 25 years old when he commenced with a pay what you can concept - Melbourne and Sydney's Lentil As Anything Cafe operate on such a basis - to the current pay by the minute when you are using the cafe. Staff clock in guests as if they arrive to a factory or office for paid work.
The average stay by a guest at a Ziferblat can vary. If you stay for 5 pence a minute in the UK, that amounts to only about four Brit pounds for around 80 minutes, which is around the price of a barista coffee. At Clock Face, which is what Ziferblat means, cookies and beverages are complimentary. What an unusual concept in retail business - but I reckon such cafes have to be located in urbanite places with hipster crowds that make individuals want to pay for hanging around an establishment. It may also mean degrading the significance of the coffee served!
Would it work in the Antipodes? Maybe for groups, formal and informal, requiring a central site to gather and promote their work. Political associations, artists and students with a purpose have always sought such a location in history past. Are such people seeking attention to be seen or heard? The usual conference hubs have charged both for venue and food in the ubiquitous pow-wows held so many in this modern age. The difference with the Ziferblat business model when compared with convention centre sites is that the former is more relaxing, offers a simpler setting, offers a cosy atmosphere and works like a private house gathering of friends than conference delegates who don't even chat with each other.
Customers at Ziferblat can even be encouraged to bring their own food. Hold it, it is beginning to sound like a shared picnic party. Maybe this underlies the casualness of it all. Asian cultural norms would see guests being invited to a home, but in today's Western infused modern urban society, groups of people who know each other increasingly prefer to meet outside the home. Would Gen Y cohorts bring their connectable gadgets and pay for time sitting in a Ziferblat cafe? Most probably not, the purpose after all is to engage, converse and communicate with the other guests around you.
How viable is such a business model? People in history have gathered at watering holes, fine dining places, community canteens and public squares without ever having to pay money for time spent.
It may not work on sleepy islands where nothing much happens. It can only thrive in population centres where trade, energy and creativity are at high activity levels. Such cafes can be the new destinations for corporate groups undergoing training and required transformation.
I reckon this is an interesting experience for all visitors to Europe, to sit in such a cafe and experience the notions and reality of things turning upside down in their expectations and perceptions. Yes, this has emphasised the value of time, personal, community, employer and family time. It shouts silently in every one's face that time is precious, irreversible and really, is priceless.
It has recognised that time is a limited resource, have economic value and can be bought and sold like a commodity.
Subscribe to:
Posts (Atom)
-
The escarpment of the Illawarra is not far away on a new concept cafe along Princes Highway in Corrimal, ten minutes north of Wollongong C...
-
They say, never go shopping whilst you are hungry and about to have your next meal shortly. In the logistics of modern life, when you are tr...
-
The twisting of truth and the manipulation of tolerance , I reckon, are two key threats to human dignity and world peace as we enter i...




