IN BRIEF
Super-casual, always delicious and where great food and good times go hand in hand.
WHY CHOOSE THIS RESTAURANT?
Much-loved New Zealand chef, author, restaurateur and entrepreneur Al Brown is a master storyteller. At Depot he brings us an authentic taste of Kiwi casual that is driven by his own extraordinary culinary adventures to showcase the very best from our growers, farmers and producers.
ABOUT THE MENU
There’s no more intimate encounter with the sea than a good raw bar and Depot’s offering will not disappoint. In particular, the oyster section now displays a new breed that Al unveiled late last year. The Qyster is seeded at just 8mm in size and nurtured in pods to mature in a smooth and perfectly uniform shell. Sweet, plump and with a briny finish, they sit proudly among a selection that will rock the jandals off the most discerning oyster pro. Bluff, Te Matuku, Te Kouma, Orongo Bay, 6 Acres Mahurangi and Northern Water all get a look in – subject to availability – alongside Cloudy Bay tuatua and diamond shell clams, and sensational trevally sashimi. You might find wild rabbit rillette, pig’s head croquettes or wild pork salami in the charcuterie selection, or potato skins with manchego and truffle oil and grilled sweetcorn with Marmite butter on the side, and although it’s the snapper sliders with pickled lemon mayo and watercress that have become the iconic Depot signature, we’d argue that the grilled brisket in its stunningly sticky braise with pickled carrot, crème fraîche and peanuts, or a big bowl of steamed clams through smoky tomato and seaweed butter, equally deserve your attention. There’s also a mean skirt steak, spicy grilled kahawai, half a wood-roasted chook or crispy pork hock. No matter which way, it’s all good. Fear not, the sugar pie is not as sweet as the name suggests and is a classic made with cream, brown sugar and eggs. The recipe was scooped up during a stint in Montreal and passed on by Al, resulting in a dessert that is not to be missed.
ABOUT THE CHEF
When you see a chef return to a team, it is a telling sign that the restaurant knows how to look after its staff. Chef Jack Stott reappeared at Depot as head chef last year to allow chef Maria Schosser to take maternity leave and focus on their baby Ezra – that’s a tale of kitchen romance for another day – and both head chefs have played crucial roles in the delivery of a slick and deceptively simple menu that leaves the team with nowhere to hide. Jack has stepped back up to produce serious flavour in a kitchen that cooks predominantly over charcoal or hardwood across a menu that is creating Kiwi-centric food memories for a whole new generation.
ABOUT THE TEAM
Throughout its 11 years, Depot has provided inspiration and opportunities to learn the art of great hospitality for so many, arming them with valuable skills and knowledge to feed back into our hospitality talent pool. Leading the team is operations manager Brennen Clyke, with assistant managers Jess Knight and Darren Rafferty, all of them orchestrating a smart, casual, no-fuss experience that is the backbone of great Kiwi hospitality.
OF NOTE
Head into Depot, grab a table or a seat at the bar and throw caution to the wind with a tumbler of Al’s Tipping Point wine on tap. We guarantee you it’s pure New Zealand flavour.
86 Federal Street, Auckland
Check website for opening hours
SHARED PLATES: $18 – $42
CONTACT: 09 363 7048
WEBSITE: eatatdepot.co.nz
