Jervois Steak House will reopen with a new, subtle-but-chic fit out, as part of plans to refresh the restaurant.
The premium steak house has revitalised its heritage space while preserving the building’s century-long history. Keen-eyed regulars will also notice new additions to the existing menu and the return of the beloved “meat board”, which diners can select their cut from.
The new interior blends rustic elements from the building’s original design, modern and warm colours, and James Russ lighting, as well as soft new leather seating.
Matteo Mannoni, general manager of JSH Auckland, said the refurbishment has been a carefully considered process that honours the spirit of the heritage building, while maintaining the dining experience the restaurant’s legions of aficionados know and love.
“We don’t follow trends at JSH, our offering has always been timeless fine dining, and that is reflected in our décor refresh. When you are serving the country’s best beef, lamb and produce, simplicity is the ultimate sophistication. But the new interior still feels beautifully crafted and thoughtful. It’s about investing in the enjoyment and longevity of the space,” said Mannoni.
Gavin Doyle, Foley Hospitality executive group chef, said the addition of several mouthwatering new seasonal dishes would tempt even the most committed regulars from their usual order.
“We’ve also brought back the beloved meat board, giving guests the chance to see the different cuts of beef side-by-side, so they know exactly what they're choosing from the menu," said Doyle.
The new entrées feature a chicken liver parfait, burrata with roasted cashew romesco, and grilled crayfish with lemon butter. Additions to the main selection include a pan-fried market fish, and handmade gnocchi. Customers now also have the option to top their steak with a grilled half-crayfish, which is Jarvois Steak House’s luxe take on a traditional “surf ‘n’ turf.”
The new desserts include brûléed coconut rice pudding and a Manjari chocolate torte with caramelised white chocolate ganache. A fireplace has also been added to the restaurant, which during the winter months, will be a popular attraction.
