Verve

Enthusiasm, energy, vitality, sparkle, vigour, liveliness of spirit – all the synonyms that describe Verve accurately depict what you can expect to find at this sun-soaked prominent Manuka corner restaurant.

Chef Anton Shaw moved to Verve from Belluci’s in Dickson bringing updated tastes to the menu while preserving the long-standing favorites that make the regular clientele return to Verve time and time again.

Menu specialties include pasta made with sautéed mushrooms, semi dried tomatoes, basil, ricotta, virgin olive oil, and chilli. It’s heavenly light, but not boring. Verve also pays special attention to portions, important as it means customers never leave unsatisfied.

The duck confit is also one to try. It’s twice cooked and served on a creamy potato mash and bok choy with a juniperberry and plum jus ($26.90). If you like rich dishes this is one to try.

Mains start at $16 and move up the line to $27.90. Entrées begin at $9.90 for a traditional, hearty winter Tuscan vegetable soup served with crusty ciabatta and stop at $17.90 for the chilli prawns.

Many Verve staff members have been there since inception providing personable, observant and charming service. Nothing is ever too much trouble for them and guests are consistently greeted with friendly smiles.