Renowned Auckland restaurant, Jervois Steak House, has released new additions to its summer 2022/2023 menu. All of Jervois’ classic offerings, like its beef tartare and Wakanui scotch steak, will still be available for guests to enjoy. But, the menu has been updated to include lighter dishes created with careful thought and deliberation from the chefs that are perfect for the upcoming warmer months.
Salt and pepper calamari, yellow fin tuna and Skull Island prawns are new additions to the restaurant’s selection of entrées.
The salt and pepper calamari is cooked using Turkish butter, infusing the aromatic flavours of smoked paprika, toasted cumin and coriander seeds. The crispy squid is paired harmoniously with creamy taramasalata, highlighting the dish’s delicate flavours.
The Skull Island prawns are infused with ‘nduja butter and pillowy soft house-baked rolls, perfect for soaking up the prawn juices and the spicy porky butter.
Jervois’ new yellowfin tuna is served with heirloom tomato, radish and chipotle oil. The soft melt-in-your-mouth rice cracker is contrasted perfectly against the crunchy rice cracker.
Joining the steak house’s variety of mains is its new free range chicken schnitzel and fried potato gnocchi.
The chicken schnitzel is plated with whipped feta, shaved zucchini and fresh peas, which adds a lightness to the crispy chicken. Dill, lemon and anchovy butter are also used to elevate the schnitzel’s flavours, making this dish a crowd-pleaser.
The fried potato gnocchi is perfect for vegetarian and plant-based eaters. Grilled oyster mushrooms and pecorino are used to compliment the crispy gnocchi, giving the dish a smoky charred flavour. The dish is tied together with a unami-heavy mushroom puree and an astringent and punchy parsley pistou.
To try Jervois Steak House Auckland’s new summer offerings, head to 70 Jervois Road, Ponsonby.