Exceptional restaurant , knowledgeable staff, super engaging chef , great food . I must say this is the best restaurant ever ! The staff made sure at all times that we were having a good time . Top quality service and awesome food .
Arguably, it is easier for a restaurant chef to excel at complex than it is to nail the simple. My partner, Sally, was yearning for some simple veggies, so she ordered 4 side dishes instead of a main. I ordered the pumpkin risotto. The sides were done to perfection! (my risotto was excellent, but I have yet to find a risotto to surpass the one I had about 7 years ago!) So, while the chef may have thought it an odd order (and the waitstaff were consumate professionals) they had two very satisfied customers. Plus, I had two glasses of the house label Pinot Noir - Otago PN are are some of the best in the world! 10 out of 10 WGK.
Possibly the best steak in town, but does depend on the cut. Atmosphere can get a little loud when busy, service was very attentive throughout the night. Well priced and food was delicious. The sides were also a nice addition. We did feel a little rushed near the end.
Asitis BrickbatsandBouquets
+5
Sam the owner operator was pleasant and welcoming. Lovely meal with the lamb which was cooked perfectly pink n' juicy. Always a pleasure to go to this restaurant with each stay we have in Wanaka. Don't miss a meal out in this restaurant it's food is delicious.
The steaks were delicious we all had different ones but they were all perfectly cooked. Waitress was lovely and very attentive even though it was busy. Great atmosphere we could hear us all talk, no problem there. Omg my dessert Lemon Cheese cake was the best I have ever had. So light and fluffy. I would be back just for that. Rocket Salad and duck potatoes were also delicious. We will be back if we go to Wanaka again.
What a wonderful meal! We shared the beets three ways and then the rib eye with the yams as a side. And the service was friendly and helpful. Hard to imagine how it could have been any better!
Perfectly done eye fillet steaks! Add on toppings for extra flavor, duck fat potatoes great too. Waitresses on the floor were quite friendly and attentive, though when we walked in we saw an exchange of odd glances among the cashier waitress, unsure if it was because we were the only few asians in the restaurant, which didnt feel that great.
Very nice food and attentive staff. I had lamb my partner venison. Desserts weren't as good as the mains, bread and butter pudding a bit stodgy
Amazing Food!!
We dined as a group of 4 with 1 child.
First time dining out for steak in this price range and we were a bit skeptical with quality and price margin. Happily learned our lesson.
We had : Sirloin (med), Eye Fillet (med rare), Lamb Shoulder and another steak (can’t remember).
We ended up trying out a few desserts after thoroughly enjoying our meals and side dishes. Best desserts in the south so far.
Loved the lightness of the lemon curd cheese cake.
All staff were extremely helpful and friendly, got some great recommendations and felt very welcomed.
Love every dish we had and the service was attentive! Highly recommended!
I was craving some good ole beef based steak after too much lamb since landing in New Zealand. I love me some lamb/mutton here and there but beef is what I enjoy more and thats how we landed at this steakhouse during our trip.
I give it a 5 star not because it was anything super special or different but because they did things right. The steak was cooked as requested, medium rare for me, and tasted great. The duck fat fried potatoes as a side complimented the meat perfectly. Everything was delicious.
My only complaint isn't about the food but about the seating. It's a small place and they crowded the tables real close. Hard to move without brushing up against your neighbors and hard to have an intimate date cause your neighbors can definitely hear.
Didn't try anything other than the beef so no idea how their other proteins are.
Tititea Steak House is solidly 5☆, the best food I've had touring around the South Island in 6 weeks. Great food, service & atmosphere. Well-trained staff.
I had Beets Three Ways to start (4/5), which was a much larger portion than I'd expected. For the main, I had the Savannah Ribeye on the bone (5/5), sautéed mushrooms (4/5), roasted garlic herb compound butter (4/5) with a side of Citrus Salad (butternut, pear & goat's cheese) (5/5). My dessert was the Creme Brulee with freeze-dried raspberry (5/5).
The Chard Farm Mata-au is the pick of the Pinot Noirs and the Mt Difficulty PG dessert wine paired well with dessert.
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