The Grill - Auckland New Zealand

Had a wonderful night last night The Grill by Sean Connolly at skycityakl

Half a decade ago I first had the pleasure of dining at The Grill by Sean Connolly, in one of my most memorable and enjoyable meals in New Zealand. Now on the cusp of leaving for another shore, it seemed only fitting that I should make the pilgrimage to return. The mood was different this time around; dining solo rather than with my companion, I was greeted warmly and then sat at a table which offered me full view of the kitchen. While in comparison I too felt similarly on display, I appreciated the position as it gave me such an insight into the operation. The room is a fascinating flurry of white jackets, both behind the service counter and on the floor. In this scenario it is hard to know who is chef, and who is wait-staff as both are bedecked the same style. My waiter for the evening was an earnest young chap who was giving his best and didn’t put a foot wrong. I have also never dined at a fine-dining priced restaurant and been treated to Nirvana and Green Day blasted from the speakers. All well and fine, but not what one expects given the white tablecloths and polished sparkling glasses and moody elegant interior. Certainly gave me a chuckle. On to the food; a welcome mushroom broth as an amouse bouche. Velvety and smooth, it set my palate up nicely for the meal to come. My Snow-Crab Cocktail was a retro, uplifted version of the familiar 70s prawn staple. Really well done dressing that let the crab come through without overpowering the delicate meat, a zing of citrus. The glassware was theatrical and fun but did seem to want to tip over if I wasn’t careful given its narrow base. On to the main; I wanted to see what such a talented team could do with venison so I chose Peppered wild venison, celeriac puree, roast apples, sweet and sour sauce. Here’s where I feel The Grill takes liberties; at $49 I expect more of a complete dish than purely receiving the protein sauce. No garnish, and the roast apple being another sauce, it was a very very delicious but also hideously expensive way to experience a beautiful cut of venison. I had chosen some onion rings to accompany as well for $12. The Grill goes for the dramatic thick-cut slices of onion for its rings; while pleasing to the eye these never eat as well as the greater surface volume means a longer cooking time, subsequently more grease absorbed and an oily eating experience. My waiter had helped me choose an excellent red wine to go with this lavish main however, and I was in good enough spirits to choose the souffle to finish which was advertised to take 25 minutes. They weren’t wrong about the wait, but it was worth it. Dramatic and fluffy, the souffle held a hidden treasure of lemon syrup at its base while the berry sorbet to accompany was smooth and fresh. An espresso was just the night-cap I needed. Still a magical place, the only thing I can say is that it must only be a special treat or occasion to justify the spend; sides at that price are to be shared for sure. There’s luxury, skill, but also liberty here. I’m glad I returned.

We came here with a group of 14 and was seated upstairs on the mezzanine floor. Service was top notch and the food was equally as good. I would recommend the Wagyu Black Origin Sirloin or Eye Fillet if you got . Duck fat chips were also nice. Scampi sashimi for starters, finished off with the New York baked cheesecake with blueberry compote

Delicious steak and pork. Great service and good atmosphere. The cocktails weren't to my personal taste. The creme caramel was amazing, a must have! Best creme caramel I've ever had! Perfect balance of gelatin...not too dense or liquefied but comes together perfectly...soft and melts in the mouth!

I give five stars very rarely but if I could I would give 6 for The Grill. The food is absolutely superb, the service is spot on, informative but natural. If dining for 2 for a special occassion reserve a circular corner booth, provides a wonderful intimacy even in the middle of the day. Cannot recommend the steak tartare too highly, there is a good reason it is one of their signature dishes. If you ever want to do the classic 3 hour lunch this is the place