Thanks to the America’s Cup backing, restaurateur Tony Stewart, who owns Clooney and The Hamptons in Auckland, brings Waiheke Island Yacht Club pop-up restaurant to San Francisco. The restaurant is named after an island off Auckland's coast and serves Asian influenced New Zealand cuisine.
Located in Pier 29 on The Embarcadero in San Francisco
As you walk over the artificial grass and up a few steps, you are greeted by lovely host flown in from New Zealand. From what I've read, some of the staff was flown in from NZ to give it an authentic flair. They are here for the life of the restaurant; July to the end of December.
Enjoy a California wine at the large wooden bar and relax on one of the sheepskin-covered bar stools. To view more photos of the bar and restaurant, check out the Photo Book on their website.
The décor was created by New Zealand’s Fearon Hay and he used American oak and macrocarpa, which are woods native to New Zealand and the Bay Area. Keeping it local.
First Course: Pink Hopper Prawns, crackling, watermelon, cream fraiche & avocado. 15.00
Compressed watermelon and the very light cream dressing really made this dish. Very light, full of flavor.
‘Hawkes Bay’ Cervena (venison) Tartare, oyster, radish & fresh horseradish. 16.00
Beautiful, amazing, and unique flavors
Second Course: Smoked Duck Breast, liver parfait, apricot, plum, hazelnuts & brown butter (tapioca maltodextrin). 21.00
The liver parfait, hazelnuts and brown butter made this dish my favorite. The duck was full of flavor and the perfect portion size.
Food is like artwork - just look at the presentation, colors and plate.
Free Range Pork, abalone & kombu broth, potato, pickled daikon & watercress. 20.00
Desserts and Cheese: New Zealand ‘Kikorangi Blue’, local fromages, cranberry walnut bread, quince paste & fresh honeycomb. 20.00
I'll need to return to try the sweet desserts. The fresh honeycomb and blue cheese was amazing