Auckland Central, Auckland
- $ $ $ $
- American International Family BBQ/Grill
- Award Winning Celebrity Chefs Ocean Views
Located at Shed 22 on Princes Wharf, The Culpeper brings you a casual dining experience full of good food, good views and good times. This eatery and bar serves an American and International barbeque and grill fusion with a focus on seafood. Executive ‘My Kitchen Rules’ Chef Gareth Stewart leads the kitchen in delivering fresh and exciting flavours and showcasing the best seafood and local ingredients. A separate menu is available for the vegetarians as well as the kids. Whether you’re feeling like Asian, Latin American, Kiwi or another cuisine, The Culpeper has got it covered.
This light and airy bistro along Quay St is the place to grab a quick lunch, dinner or after work drinks. The bar features a selection of craft beers, cocktails and wines. Come in at Happy Hour for exclusive deals and order some finger-food if you’re feeling peckish.
The fun, easygoing, vibes are perfect for relaxing with friends and family. Cool off in the summer with a glass of rosé by Auckland’s water edge, enjoy the harbour views from the balcony looking towards Takapuna and feel the seaside breeze. The simple tropical decor will make it feel like a holiday. The Culpeper has outdoor heaters to keep you warm on chilly evenings so you won't miss the seascape The atmosphere and views have made this a 2016 Metro Top 50 award-winning restaurant. You must head to The Culpeper if you're in Auckland Central. Table bookings are recommended. Please call in advance to make reservations for groups larger than 10. Contact the restaurant for private functions. Cash, Eftpos and credit cards are accepted here.
‘your server has the list’
wasabi avocado mousse, ponzu dressing
‘Old skool shrimp’
salt and chilli spicePrice: $14.00
Smoked brisket taco
soft flour tortilla, burnt cucumber, sour cream, chipotlePrice: $13.00
Pork belly corn dogs (3)Price: $20.00
Buttermilk crispy fried duck
honey and pink peppercorn glazePrice: $22.00
Blackened fish sliders
pickled lemon aioli, shaved baby fennel (3)Price: $18.00
Roasted carrot salad
avocado, drunken raisins, toasted pistachio, hung yoghurtPrice: $19.00
The Botanist’s salad
butter lettuce, winter tomatoes, shredded kale, baby pickles, toasted pumpkin seeds, radish, preserved lemon dressingPrice: $13.00
Line-caught market fish
cooked in banana leaf, green papaya, nam jim dressingPrice: $32.00
Culpeper’s ‘Cubano’ sandwich
smoked pulled pork and chilli, potato bun, crackling, melting provolone cheesePrice: $17.00
‘Aunties’ jerk chicken
rotisserie free range, forbidden rice, buttermilk ranch dressing
Char-grilled marinated giant squid
tomato, basil, black olive, farro wheat saladPrice: $26.00
Manuka smoked duck
charred squash, ricotta, kale and chilliPrice: $37.00
Wakanui beef brisket
jalapeno mustard, bread and butter picklesPrice: $32.00
14 hour smoked beef short ribs
Glazed lamb ribs
brown butter yoghurt, pickled beetroot
Smoked Hawke’s bay lamb shoulder
puy lentil tabbouleh, hung yoghurt, beetroot hummusPrice: $45.00
The Culpeper board - brisket
‘Aunties’ jerk chicken, short rib, pulled pork (served with slaw, curly fries and potato bread buns / min 2 people)Price: $45.00
Culpeper slaw - roots and chilliPrice: $8.00
Tomato and basil saladPrice: $13.00
Wood roasted cauliflower, roast pepper romesco, monte vecchio cheesePrice: $14.00
Skillet mac and cheese, ham hockPrice: $14.00
Curly friesPrice: $7.00
Potato bread bunsPrice: $1.50
Lemon pot de crème
summer berries and shortbreadPrice: $16.00
Roast banana ice cream sundae
salted caramel popcorn, banana marmaladePrice: $16.00
Chocolate chip cookies
fresh from the oven, milk moussePrice: $16.00
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Visited @ 9 February 2016 magazine
Given my glowing review of Euro, you might think The Culpeper is where Nourish Group let their hair down. Sadly, it has a seasidey décor, especially on the terrace, that looks like it was thrown together with bargain bin items from Briscoes, with a kitset colour scheme to match. That Princes Wharf site deserves better. As for the name: when did it become okay to copy a London bankers’ hangout?
The rest is far more likeable. The floorstaff are friendly and functional, and the bartender made me a martini that was so dirty I suspect he tipped in half a can of olive juice. Not exquisite, but definitely tasty.
As for the food, I ate a divine heirloom tomato salad with slices of big green toms, halves of little yellow ones, ricotta and strawberries, and a few decorative wild strawberries too, all put together with a sharp sweet dressing. It was the perfect counterpoint to some of the most delicious brisket I’ve ever had. Fourteen hours on the fire, juicy, fatty and also sweetly meaty, it fell apart to the touch.full reviewNew Zealand Herald
Visited @ 12 December 2015 newspaper
An incidental pleasure for those who eat out regularly is watching how techniques
and ingredients become fashionable - almost literally the flavour of the month. The reverse is also true. When did you last see duck a l'orange on a menu except in a self-conscious retro treatment?
Apparently independently, Auckland chefs have all discovered the joys of American-style barbecue smoked and slow-cooked meats, usually of cuts that were once at the very bottom of the butcher's price range. So it is no surprise that The Culpeper, which forms part of the Euro enterprise, has a kitchen boasting a formidable smoking and charcoal grill battery. There is skirt, brisket and ribs and the American influence isn't restricted to the smoker, with corn dogs, butter milk, chipotle and hush-puppies appearing - although I wouldn't expect the latter to arrive often in the Deep South with kimchi as part of the description.
This sort of food, with its inclination to the sharing approach, calls for a lively and cheerful setting with appropriate service and The Culpeper delivers.full reviewViva
Visited @ 25 November 2015 magazine
Like clothes, haircuts and sexual positions, cuts of meat go in and out of fashion. A few years ago it was pork belly. Now the flesh du jour is beef brisket. Both followed a rise in a certain style of restaurant: with belly it was the low-fuss bistro, and with brisket it’s the barbecue joint.
Belly is much more forgiving than brisket. You can totally screw up the cooking and it’ll still come out pretty good. That’s what makes it so popular with the home chef, and why something the butcher used to almost give away now costs as much as some prime cuts.
Brisket is a different beast. It takes a very, very long time to cook properly, with precise temperatures required throughout, and I don’t think any of Auckland’s otherwise brilliant new barbecue restaurants are quite getting it right yet.
It ends up tasting like brisket, sure, and it’s not unbearably tough, but the only places I can guarantee you’ll get that unrivalled, fall-apart texture is at Woodpecker Hill, in a sandwich at The Fed and, now, here at The Culpeper.full review
- 2016 Metro Top 50 received @ 27 May 2016 None