The Culpeper

New bar and eatery The Culpeper exudes a relaxed vibe on its waterfront location on Auckland’s Princes Wharf, featuring cane furniture, wooden shutters, palm trees and a sweeping verandah with harbour views.
The menu, from Nourish Group’s new executive chef Gareth Stewart and The Culpeper’s head chef Nigel Reid, draws on influences from around the globe, including Latin America. It features marinated, smoked and slow-cooked meats taken from America’s deep south, and a charcoal-fired barbeque grill and rotisserie sitting front-and-centre in the open kitchen. Asian influences include the crab and kimchi hushpuppies, line caught fish with green payaya and nam jim dressing, and barbequed crayfish with madras spice and lime pickle.
Closer to home, there are West Coast whitebait sliders, tua tua and rose veal short ribs with tamarillo and chilli ketchup. Standouts from the barbeque include the smoked, 12 hour Hawke’s Bay lamb shoulder and the First Light Wagyu beef brisket, dry cured in salt and pepper rub and smoked overnight. From the fire pit, there’s the rotisserie free-range chicken, its flavoursome jerk spice courtesy of Stewart’s Jamaican aunts. Designed for sharing, Stewart says this is his favourite way to eat.
“I love getting to taste everything on the menu and I like to cook this way too. Fresh, simple food that’s strong on flavour and not too heavy,” Stewart said.