Public Address | Cafe | Cracker: Review: The Oyster Inn, Waiheke Island.

Bart Janssen

Fri, 18 Jan 2013 11:33:32 +1300

That’s how you do it.

Did you let the maitre d' know she'd done a great job? Tipping is one part but letting the house know they have someone great at the tables is great feedback as well.

Of course letting us know that Tin Soldier is a good place…

Damian Christie

Fri, 18 Jan 2013 09:05:45 +1300

Can I add, because I think it's incredibly important to acknowledge the positive when it happens, rather than bitch about the negative...

Went to Tin Soldier on Ponsonby Rd the other night. It's similar to Depot and Oyster Inn I guess, schmancy small and large plates all for sharing, a…

Damian Christie

Fri, 18 Jan 2013 09:00:37 +1300

That's only 1 step away from going in and actually cooking it yourself.

That's why I've always objected to those restaurants where they bring you your steak and you cook it on the hot stone in front of you "to your liking". Um, no, I'll fuck it up. *You* cook…

slarty

Wed, 16 Jan 2013 15:44:09 +1300

... I've been there a couple of times now. It's nicely done, but that location has always struggled, so it will be interesting to see how it manages through the off season when you are more dependent on a price-sensitive local audience.

I reckon the brilliant Perry will set a…

slarty

Wed, 16 Jan 2013 15:41:44 +1300

50%...

BenWilson

Tue, 15 Jan 2013 09:34:09 +1300

Watching someone work for you is much more enjoyable than doing it yourself.

Does this explain backseat driving?

Sacha

Tue, 15 Jan 2013 09:31:13 +1300

tax-deductible :)

Bart Janssen

Tue, 15 Jan 2013 09:25:21 +1300

That’s only 1 step away from going in and actually cooking it yourself.

Don't be silly. Watching someone work for you is much more enjoyable than doing it yourself.

Ben Austin

Tue, 15 Jan 2013 06:11:46 +1300

I do like Providores although I've not been for a while, as it is slightly out of the way for me at present. Good to see someone is poaching talent back to NZ away from London and not the other way around

BenWilson

Mon, 14 Jan 2013 20:40:59 +1300

That's only 1 step away from going in and actually cooking it yourself. After which point the next step is to stay home and save 90% of the cost.

Sacha

Mon, 14 Jan 2013 20:31:52 +1300

I would rather go to a restaurant that is consistently Very Good

Learned that lesson for business meals from a boss who would oft venture into the kitchen to oversee his tuna steak's 30-second searing.

BenWilson

Mon, 14 Jan 2013 19:58:58 +1300

It would’ve been safer to just order pizzas all round.

Kind of what GPK is all about, isn't it?

The young waiter apparently didn't grasp what I was saying when I drew attention to it.

And in these enlightened times beating a young man with a tough steak so that…

Russell Brown

Mon, 14 Jan 2013 13:55:58 +1300

But I would rather go to a restaurant that is consistently Very Good – Prego is probably the best example I can think of here – where the food will never amaze, but like a high class Cobb ‘n’ Co, you know what you’re getting, every time.

I kind of…

Bart Janssen

Mon, 14 Jan 2013 09:51:12 +1300

waiting for something to turn up that is long overdue, I find it impossible to relax.

Over the years I've slowly learned that service really is a huge part of the restaurant experience. You are definitely not alone in getting progressively pissed off during a meal because the wait staff…

Islander

Sun, 13 Jan 2013 23:03:45 +1300

If you can make it as far as Tamaki Makaurau it would be my pleasure to give you the tour..

O Damian – I will so take you up on that!* I am hoping to get to Foo Camp but my best friend & naybore of 30+ years is terminally ill…

BenWilson

Sun, 13 Jan 2013 10:29:08 +1300

"Affordable" is pretty subjective

It is indeed. I would call $100 on lunch "expensive", and would expect very good food and service for it.

Or in this case, writing down the drink order and giving it to someone whose sole job is to open the bottle and pour it.

If…

Damian Christie

Sun, 13 Jan 2013 10:18:40 +1300

Never been to Waiheke either – thanks Damian!

If you can make it as far as Tamaki Makaurau it would be my pleasure to give you the tour...

Damian Christie

Sun, 13 Jan 2013 10:05:44 +1300

I hope you're right – but as a resident you'll be aware how frequently the restaurants change hands in Oneroa. "Affordable" is pretty subjective – I don't mind spending $100 for lunch on a special occasion (2 of us, a glass of wine each, a main each and sharing an…

BenWilson

Sun, 13 Jan 2013 09:49:26 +1300

I guess I’m a bit OCD or something, but when I’m waiting for something to turn up that is long overdue, I find it impossible to relax. It basically ruins things for me.

Maybe it's a little anal, but that doesn't let the restaurant off the hook for failing at…

Jo Davidson

Sun, 13 Jan 2013 03:37:44 +1300

I gather from a comment on a Waiheke Facebopk page that due to lack of personnel
the staff are working double shifts

Marion

Sat, 12 Jan 2013 19:55:01 +1300

As a resident of Waiheke for 17 years I am pretty confident the "Oyster Inn" will do very well during the "dry"period, locals have recommended it to me so I went there and I will be a regular there once the "crazy" season is over. Food is good and affordable

Tom Ackroyd

Sat, 12 Jan 2013 19:39:34 +1300

Waiheke made the NYT "46 places to go in 2013" list today (scroll to #35).

Islander

Sat, 12 Jan 2013 18:06:02 +1300

O! A name like " The Oyster Inn" would call me in every time! Never been to Waiheke either – thanks Damian! Another one to put on the 'when I win Lotto I will do' list...

Public Address

Sat, 12 Jan 2013 18:06:02 +1300

Discussion from blog post.