Denizen reported on the new dinner menu at Rhu.
Rhu opened its doors earlier this year and has since, very swiftly, established itself as a place that should be on everyone’s radar. Set in the Parnell space that once housed Alpha, Rhu is an all-day eatery serving impeccably crafted but refreshingly uncomplicated fare that reimagines classic dishes with finesse and flavour.
The eatery’s founder and chef, Tushar Grover, cut his teeth as a chef in New Zealand by working in some of the most respected kitchens in the country, including Huka Lodge and Pasture—one of Auckland’s most distinguished fine-dining institutions until it sadly closed last year. There, the Le Cordon Bleu-trained chef was not only serving as sous in the main restaurant, but he ran Pasture’s bar, Boxer and its bakery, Alpha, for two years, churning out some of the tastiest fare to be found in this city. And, after Pasture, Boxer and Alpha closed, Grover was called on to help set up another elevated spot on K’ Road, Flor (with Dan Gillet from Wine Diamonds) which since opening, has seen an incredible response from local diners.
Earlier this year, the clever chef returned to an old stomping ground to open a venture of his own, Rhu, in the space that once housed Alpha, and hasn’t looked back since. Now, after taking his time to get the eatery’s day service perfected, Grover is expanding into night—much to the delight of discerning diners city-wide.
“Transforming Rhu into an all-day eatery has been fascinating,” he told Denizen, adding “Now, we’re evolving the space into a warm and cosy den come evening.”
Here, the dinner menu will showcase New Zealand’s finest seasonal ingredients, with winter-focused dishes that provide warmth and comfort, centred on Grover and his team’s love for seafood and fresh produce.
“Staying true to our philosophy, our offering is fresh, light, crisp, and fun, ensuring a delightful experience,” the chef proudly states. Denizen was curious as to which dishes the chef favours, and he tells them that, while the entire menu feels exciting, blending elements reminiscent of summer with those honouring the winter season, his favourites are the tuna with coriander, and the kingfish with vanilla distillate, while he anticipates that crowd favourites will be the A5 Wagyu with berries, and our oyster mushroom skewers.
And with Rhu’s night service comes an exceptional drinks offering, with an exquisite wine list curated by Rhu’s restaurant manager, Pierre Bernardeau. You’ll find intriguing selections from New Zealand and France, with each wine hand-picked to complement the menu and create perfect pairings. Dan Gillett from Wine Diamonds supported the team in building an understand of the local wine landscape and clientele, reflected in the thoughtfully-crafted and entirely bespoke menu. Additionally, Rhu offers beers from favourite New Zealand producers, inventive house-made sodas with flavours such as tomato and shiso, and cocktails crafted with the expertise of Phil Spector.
When reflecting on how evening service will differ from Rhu’s daytime offering, Grover tells us that, where during the day service is quick and efficient, nighttime dining will afford the team more time to provide a creative and immersive experience. Guests can linger for longer, savouring bites and drinks with warm and personalised service, allowing Grover and his team to showcase the full breadth of their hospitality—which is an exceptional thing indeed.
This article was first published by Denizen. Click here to read the original story.
