Paris Butter

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  • 166 Jervois Road
    Herne Bay, Auckland

  • French Fine Dining
  • RANZ Vouchers
    • $$$ - Avg Main $30+

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  • 09 360 4340
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Paris Butter

  • 166 Jervois Road
    Herne Bay, Auckland
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Reviews
New Zealand Herald
Visited @ 13 May 2017 newspaper

Much has been written about the gorgeous interior of Paris Butter but it's a clear, warm morning and the idea of sitting outside on the pavement, watching the world go by, seems so ... Paris. Besides, there are rugs. We have the perfect corner position to perch and people-watch. Water and menus are swiftly brought to the table. There may be kids inside, for all I know, but outside it's grown-ups only, and this feels like the perfect place to bring your lover, without having to endure the shrieks of small people demanding perfect fluffies.

full review
New Zealand Herald
Visited @ 13 May 2017 newspaper

Much has been written about the gorgeous interior of Paris Butter but it's a clear, warm morning and the idea of sitting outside on the pavement, watching the world go by, seems so ... Paris. Besides, there are rugs. We have the perfect corner position to perch and people-watch. Water and menus are swiftly brought to the table. There may be kids inside, for all I know, but outside it's grown-ups only, and this feels like the perfect place to bring your lover, without having to endure the shrieks of small people demanding perfect fluffies.

full review
New Zealand Herald
Visited @ 28 April 2017 newspaper

It was the Coco Chanel of soups. The Cate Blanchett of soups. A soup to render all other soups dull dinner party guests alongside its silken, creamy, amazingness.

"It's basically cheese in a bowl," said the waitperson who was being paid to deliver, not deify. But then she softened. "And it's so good."

To recap: I really liked the parmesan soup. It was $18 a bowl and it was poured, tableside, from a perfect little matte black Steiner Ceramic jug, on to a tablespoon of corn kernels and finely cubed carrot that added just enough texture to emphasise the impossible elegance of the soup-proper.

full review
Viva
Visited @ 8 June 2016 magazine

Paris Butter seemed like the ideal place to take someone who’d bid tens of dollars on a flash dinner out.

It’s the new opening from Nick Honeyman, a talented and beautiful young chef who has often done great things in average places, and finally gets to do things his own way, having taken over a grand space occupied for many years by Vinnie’s in Herne Bay.

His food has always been influenced by French technique, though at times it’s bordered on fancy fusion — the first time I ate at one of his restaurants he was serving cured Atlantic salmon with grapefruit, pomegranate, blood orange foam and baby fennel.

That would be unthinkable here at Paris Butter, where each dish is simple and classic, leaning heavily on butter, cream and protein.

full review
New Zealand Herald
Visited @ 5 June 2016 newspaper

What is most beautiful word in the English language? "Butter" has to be a starter, don't you think? And yoked to "Paris", it's damn near irresistible.

But Paris Butter is not only for gourmands with the appetite of Obelix and the staying power of Monty Python's Mr Creosote.

In Honeyman's take on the classic French bistro, the language is French but the accent is New World. His version of the salade Nicoise flirts with the loathsome deconstruction fad by arriving, pretty as a picture, with its parts arranged separately, like the segments of an Indian thali: tiny dice of celery, beans, potato and cantaloupe along with the fish, which is not seared tuna as tradition demands, but thick slices of sashimi kingfish.

full review
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