This article was first published in Denizen Magazine—click here to read the original article.
Faraday’s Bar is launching a new seasonal menu, created in collaboration with renowned private chef, Anthony Price which will be available from Thursday to Sunday. Here, diners will find an array of mouth-watering dishes all of which showcase the freshest ingredients, underpinned by delicate Japanese flavours. Handily, everything on the menu is gluten-free, and most are dairy-free too.
For those seeking the full experience, we recommend booking at least 24 hours ahead to be able to partake in options like the Temaki Box (allowing you to roll your own sushi), the Nigiri Boat (with tamagoyaki) and the exceptional Hibachi Grilled Scotch Fillet (served with truffle tarragon wagyu-fat-mayo and togarashi kewpie).
That said, even if you decide to drop in on a whim, there are plenty of delectable a la carte options on this menu too. Think sushi rolls with spicy tuna, fresh salmon or just avocado, tataki dishes with either Angus pure eye fillet beef or peppered venison — both served with truffle frites and tsuyu dressing. There is also an unforgettable kingfish ceviche with togarashi spice, coconut and lime and yuzu cucumber.
Whatever your proclivity, there’s no denying that Faraday’s Bar is cementing its reputation as one of the best places to dine in Auckland, as perfect for a quick meal or drinks with friends as it is for a longer, drawn-out lunch. And if you are yet to try the offering, this exceptional new menu is the only excuse you need.
