Bottles and glass pack the interior of Benchmark Wine Bar, a fantastic little space in the heart of the city that takes its wine more seriously than most. For the connoisseur, it’s difficult not to get excited by the range of wines on offer – and dream of a selection worthy of a place among the empty bottles that line the ‘trophy shelf’ along the Northbourne Avenue window.
While the wine menu is endless and worthy of serious investigation, the menu – created by Chef Demetrius Kollas – has its own star power. Regardless of your budget or palate, there are so many fresh and seasonal options.
For starters, a ‘Small Plate’ of White Tuna Belly with olive oil and black sesame, is served on a crushed green pea salad. The dish almost leaps off the plate with the lashings of fresh daikon and the pink and delicate tuna. The tuna is wonderfully fresh and tender, while the Daikon radish provides just a little kick.
Another great entrée is the Kingfish Ceviche. It takes an approach not often seen with the fish finely sliced with a few crosscuts rather than diced as might be expected. Visually, the dish comes to life through a sprinkling of Sumac and as well as a couple of edible flowers – the latter lending a look as delicate as the fish itself. Light and delicious, the fish melts in the mouth and is a great way to begin.
The creaminess of the Canadian Scallops is matched with a sensationally sweet mint and pea puree. For a hint of crunch, a slice of crispy jamon does the job; somehow making the scallops seem even more of succulent than they were on first taste. It’s a great way to lead in to some of the serious meat dishes on offer.
Speaking of such things, what kind of wine bar would it be without some sort of delicious pork product decorating the menu? Pork Belly with Pear Chutney, a Calvados jus and sauerkraut is rather serious indeed. While the generous portion of pork belly may appear daunting, it is remarkably juicy and delicate, and the inventive use of Calvados plays along nicely with the slight sweetness of the meat. The crunchy curl of crackling is always a much-savoured treat.
To finish, (and what a finish!) ginger and lime provides a wonderful ‘summery’ twist to the Crème Brûlée. Served with ‘chopsticks’, this traditional dish has another fun twist with desiccated coconut coating a couple of min-breadsticks. These are great for dipping in the brûlée once the surface has been cracked, making this a fantastic dish for sharing – but be wary of any arguments over the gets the last mouthful!
With a fantastic range of cheeses from near and afar (as well as a collection of dessert wines that will ensure you leave with a deep feeling of contentment) there’s every excuse to get in to Benchmark and enjoy a journey to far-flung and fabulous flavours.
