OB真人视讯

The Verdict

Tucked away above Parnell Road, you'll find . Here, traditional Fijian cuisine is given a thoroughly modern makeover, resulting in incredible fusion-style dishes that you won't find anywhere else in Auckland (and arguably, the country)—served with a generous sprinkling of island flair. The brainchild of chef and owner Krisneel Chand who's spent over 14 years perfecting his craft in five-star resorts in Fiji, WAR (wild and raw) is his gift to the people of Auckland.

A humble fit-out featuring Fijian-themed artwork and artefacts lays the canvas for a vibrant feast that should start in only one place—with a cocktail (you're operating on island time here, after all).

If you like your drinks with a dash of theatre then there's one tipple that should be hitting your lips before the rest, and that's the Lovo Whiskey Sour. Drawing on classic Fijian cooking techniques, this particular iteration is prepared at your table using a hand-held smoke gun. And while the visual side to this cocktail is indeed impressive, so too is the taste—with the smokiness adding further depth to the flavour.

The God of War is another top pick, and while it might sound ominous, in reality, it's actually a rather sweet blend of bourbon, vanilla, orange, and spice syrup. And we mustn't forget the impressive selection of Fijian spirits, hiding behind the bar...

When it comes time to eat, there's one starter that punches above the rest and that's the Spicy Fish Pakora. Here, generous-sized chunks of fish are fried in a thin, spinach and onion batter (not unlike tempura) until golden, then served on a bed of housemade tartare sauce. Crispy and juicy in all the right places, with just a hint of heat thanks to the addition of chili flakes—it's like the Fijian equivalent of fried chicken (only with an entirely different protein and one that we may in fact like better, gasp!).

War has definitely given us a newfound appreciation for seafood because another of our most-loved starters is the Snapper Kokoda (that's Fijian ceviche, to the uninitiated). Here, delicate pieces of fresh fish are lightly cured with citrus, then stirred through a velvety smoked coconut cream sauce with salsa and lemon to create a dish that will transport you straight to the sunny, white-sand shores of Fiji (that's if the cocktails haven't sent you on your way already).

Time now to move onto the mains, which are serving us yet another solid smoke-and-mirrors moment. We're talking about the Valolo Smoke, which arrives at the table in a mysterious tagine-like vessel, opening to reveal a poof of smoke and beneath that, a thick fillet of pan-grilled fish, swimming in a silky smoked lemongrass coconut broth with poached vudi, tomatoes and greens thrown in for good measure. Fish this melt-in-the-mouth good, should be criminal.

If you're looking for something other than seafood, might we recommend the Masala Goat Curry. Fijian curries are some of the world's best, and this one is no exception—rich in flavour, loaded with pieces of meat so tender they're falling off the bone, and most importantly, not so hot that your Kiwi taste buds can't deal—perfectly paired with soft roti and dhal soup (note: roti dunked in soup is a vibe).

Dessert is just as much of a treat, with our highest praise reserved for the Gulab Jamun. Reminiscent of hot cinnamon-sugar doughnuts, these soft-fried fingers of dough are absolutely irresistible and go down extremely well with the accompanying vanilla syrup, cardamom and rosewater sauce, and vanilla ice cream.

These dishes are just a teaser of a much wider menu (read: one of the most comprehensive we've encountered in a while), meaning a return visit is all but necessary. Well, this, and the fact that despite having the word 'war' in its name—the only feeling we're leaving here with is one of (food-induced) peace. And no, that's not just the cocktails talking.

Image credit: OB真人视讯 Wono Kim