IN BRIEF

Your trembling tastebuds will thank you as they embark on a pan-Latin adventure in the heart of K Rd.

WHY CHOOSE THIS RESTAURANT?

Seated in this intimate, casual dining space and facing the kitchen you could be forgiven for thinking you were in a chic little bistro on the other side of the world, perhaps even Brazil. However, face the street and you are unmistakably on Auckland’s iconic K Rd with a front seat to some of the best people-watching opportunities around. Either way, you’ll be immersed in an experience that marries diverse flavours, great technique and confident execution and makes this one of the best restaurants in the neighbourhood.

ABOUT THE MENU

What is a mole? It certainly can’t be labelled as a simple sauce with its multiple ingredients that cross-reference so many cultures. The mole game is so good at Tempero that you could be deliriously happy to have a bowl of each and a big spoon with some of their excellent corn tortillas on the side. Layer upon layer of what could be spice, nuts, herbs, vegetables and/ or fruits. And, of course, there are the chillies: a taste that is so hard to define, invisible and yet not. The acarajé vatapá – a vegan version of a popular Brazilian street food – made from puréed black beans formed into a ball and deep- fried, and the chile relleno bulging with smoky scamorza, are both very worthy of their next-level saucy partners. The octopus tostada is refreshingly layered and vibrant and it is hard to eat only one of the potato and mortadella croquettes. But it is the deep, dark mahogany pool of amplified deliciousness underneath the chargrilled ox tongue that is the show-stopper.

ABOUT THE CHEF

The food at Tempero has a specific taste that transcends the label of pan-Latin cuisine and it is Fabio Rafael Bernardini who is making the magic with his small team in this tiny kitchen. His considerable skills have been crafted not only in some of Auckland’s best, such as The Grove and Mr Morris, but as sous chef at Pujol in Mexico – on the World’s 50 Best list – Michelin-starred Saison in San Francisco and D.O.M. in Brazil. His menu goes beyond South and Central America and even his native Brazil to combine years of personal learning with a great understanding of what is achievable right here, right now.

ABOUT THE TEAM

It feels like everyone here is right where they want to be. Co-owner Tiffany Low manages operations producing a vibe that is casual, welcoming and fashionably fun. Restaurant manager Gustavo Tanikawa delivers just the right amount of excellent information to have you feeling informed and Natalie Almeida is both charming and multi-skilled across the kitchen and the floor. Raul Fukunaga provides strong support as sous chef and Thomas Docker runs a super-interesting drinks list from the bar that offers the best seats in the house.

OF NOTE

Don’t miss out on Feijoada Night every Wednesday evening. $100 for two or $60 for one gets you a snack, a Brazilian black bean and pork stew or a vegan version with smoked mushroom and tofu, ample sides and a dessert.

ADDRESS: 352 Karangahape Rd, Auckland
Check website for opening hours
SHARED PLATES: $30 – $80
CONTACT: 09 218 2011
WEBSITE: temperoakl.com