IN BRIEF

It’s a bar that’s a restaurant and a whole lot of Spanish and Latin-American fun.

WHY CHOOSE THIS RESTAURANT?

Originally known to be more bar than restaurant with elevated tapas inspired by the flavours of the Iberian Coast, this dark, warm and textured space stretches from the Karangahape Rd footpath through to the kitchen at the back with a buzzing vibe and a menu to match. That menu goes far beyond small bites and is built for sharing over great conversation.

ABOUT THE MENU

Though not strictly Spanish, there are enough nods to traditional flavours to make this reviewer’s Spanish husband very happy indeed. Our waiter Nicolas tells us the jamón Ibérico with pan con tomate is as good as anything he ever had in Barcelona and it turns out to be very good indeed, as are the black truffle mushroom croquetas – served as balls rather than the usual cylinder shape – sprinkled with manchego.

Super-juicy Leelands lamb belly pintxos bathed in a punchy mojo verde, and a ceviche in a bath of aji amarillo sauce with kūmara crisps followed, and as a spectacular bowl of Heirloomacy toms with salsa macha, basil oil and ricotta whipped past us to another table we wished we had included those, too. Charcoal-grilled eggplant paired with flavours of goat’s cheese and walnut and smothered in soft fresh herbs and greens was the perfect foil for the sweet and toasty drizzle of Pedro Ximénez and with the combination of octopus and potato being a particular favourite for us, the chef’s version grilled perfectly on garlic whipped potato with a chorizo crumb was also a winner.

To finish, the plum sorbet with rhubarb and vanilla cream sounded super-tempting but we decided to stay firmly in España with the silky saffron crema catalana and the Basque cheesecake, both of which were worthy of a place on the Spanish mother-in-law’s meticulous table.

ABOUT THE CHEF

It’s impossible to mention chef Matt Ross without also mentioning his partner in life and business Leola King. Matt has travelled and worked around the globe crafting the knowledge and skill he brings to this menu, and Leola leads with an inspiring mix of energy, humour and great efficiency. Together they own and run this slick little spot with an upbeat attitude and great flair, combining a passion for Spain and, in particular, Barcelona with a comfortable Kiwi-casual culture.

ABOUT THE TEAM

Fantastic service – attentive, friendly and offering great information about the menu. Nicolas Di Julio is smooth, smart and manages that fine skill of being always present without hovering, and restaurant manager Michaela Ogilvie obviously runs a happy yet tight ship.

OF NOTE

With a bar that dominates the centre of the room, the drinks offering is a good one with some interesting Spanish wines alongside some Spanish varietals that are evolving within some excellent New Zealand wine brands. The cocktail list is fresh and sleek with a mean chilli tequila and clarified pineapple combo that was a perfect prelude to a fabulous night. Keep in mind the exclusive private dining room, which seats up to 50 and offers curated set menus paired with fine wines and cocktails.

ADDRESS: 155 Karangahape Rd, Auckland
Check website for opening hours
SHARING STYLE: $12 – $65
CONTACT: 021 0261 429
WEBSITE:  candelabar.co.nz