Having had some after work drinks with some of Jane’s colleagues at Dida’s Wine & Tapas Lounge, Jane & I decided to get a bite to eat a couple of doors along at the Jervois Steak House & Saloon.
We wandered in around 9:30pm on a Friday night with no booking and the staff were very accommodating and seated us at the bar whilst they got a table ready for us. We had a chat with the bartender who was very friendly and before long were whisked away to a table.
We decided to go straight for a main course and decided on a Medium-rare “Steak Fiorentina for two” after querying our waiter (who was very knowledgeable about the menu) as to how it was prepared. This is a grass-fed 1kg T-bone from the Turihau station in Gisborne, that is cooked at about 320 degrees Celcius (or something like that) and carved for you at the table. This was one big T-bone and it was very flavoursome, ridiculously tender and was cooked to perfection. If anything it was probably more on the rare side of Medium-rare but this suited us fine.
We accompanied the T-bone with the “Saporoso balsamic butter” and “Texas BBQ” sauces. Of these the balsamic butter was our clear preference. We also had sides of “Rocket lettuce salad with aged manchego cheese” and “Candied kumara baked New Orleans style with pecans” that were both excellent, although Jane found the kumara a little sweet.
I finished up with the Chocolate pudding and Jane had the Honey parfait “sandwich”. The Chocolate pudding was very flavoursome and rich, and Jane enjoyed the parfait that she describes as a nice, simple and homely dessert.
The environment was excellent, the service was notably outstanding and the meals great. We will happily return.