We’ve loved The Grove for many years, seeing it through many different head chefs. Owner Michael Dearth certainly has an eye for talent, and latest Head Chef Ryan Moore is definitely delivering the goods. (Click here to read our full review of his tasting menu.)
Hot off the success of their British themed lockdown menu, Moore is bringing well, more of his passion for British cuisine to Auckland with his Sunday Roast menu. We’ll admit we’re not the biggest roast buff, but when it’s served up by The Grove, we know it’s worth taking for a spin.
Available in a two-course ($75) or three-course format ($85), this is a menu that’s all about the classics. Think duck liver parfait, mushrooms on toast and prawn cocktail for starters, sticky toffee pudding, fondant and trifle for dessert.
Truffle popcorn -
Curried cauliflower velouté -
Stout rolls
After nibbling on some seriously good truffle popcorn as we perused the menu, we opted to start with The Grove’s decadent Curried cauliflower velouté, seriously indulgent and packed full of flavour. Served with a stout roll alongside, this is the type of comfort food a wintry Sunday calls for.
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Duck leg terrine -
Chef Ryan’s famous Yorkshire pudding -
Pork belly
Of course, the roast is the hero here, with the more traditional pork belly and beef on offer alongside fish for the seafood-minded and pumpkin tart for the plant-based folk among us. (Personally, we find it pretty hard to go past pork belly…)
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Delicious, if not particularly diet-friendly, vegetables -
Cauliflower cheese, $12 -
Ultra crispy roast potatoes
It’s quite the spread, with a giant, caramelised onion filled Yorkshire pudding (Moore is garnering quite the following when it comes to his puds) plus a selection of vegetables and sauces served alongside. You can add cauliflower cheese for an additional $12 – just try and resist, we dare you. All of this makes for a full-on feast that should stand up to even the heftiest of appetites. You won’t leave hungry that’s for sure. If you think fine dining isn’t for you because of its small portion sizes, this is the menu you’ve been looking for. If, like us, you can’t squeeze in dessert, there’s still a sweet bite to finish the meal – ours was an incredible carrot cake-batter like ball coated in white chocolate.
The Grove’s Sunday Roast is a relaxed yet refined weekend option for couples, friends and families – there’s even a two-course kids menu for $35 that will keep the little ones happy with miniature versions of mum and dad’s meal. It’s feel-good food that will fill your stomach and warm your soul, and a great addition to Auckland’s Sunday dining options.
Click here to book The Grove’s Sunday Lunch menu
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