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April 2015

ORPHANS KITCHEN

www.orphanskitchen.co.nz

The origin of the name, Orphan’s Kitchen, came from one of many delicious gatherings hosted by the founders, who along with some of their friends, were far away from home or family at Christmas time. Orphan’s Kitchen’s minimalistic set up – lambskins and exposed wooden benches – seem to be taken straight out of the pages of Kinfolk magazine, with a homey, unpretentious menu including beef ragu and ramen with pork broth. We were blessed with very helpful and patient staff that hid our birthday cake (for it was Mel-belle’s birthday!), showed us the seating options (including a sunny (but chilly) back porch with an exposed brick oven) and explained to us the benefits of activated charcoal — a chemical purifier used in their water jugs. They seem to have it all: looks, personality, coconut sugar and substance. Will you marry us, please?

Louise had the ramen noodle bowl with egg, pork broth, wakame and a soy mocha. She said ‘Great wait staff though a little laggy at taking our orders. Great vibe and menu – most intrigued by the wide range of dairy expressions! Will come again for their acclaimed evening menu that has apparently been awarded a Metro hat.’

Innie had the wagyu brisket, kumara, pickled cabbage & watercress (and a fried duck egg) and fresh kawakawa, grapefruit and ginger tea. She said ‘Love love love.’

Katie had the wagyu brisket, kumara, pickled cabbage & watercress (and a fried duck egg) and a hot, dark chocolate. She said ‘Very helpful and friendly wait staff who didn’t bat an eyelid with our seating indecisiveness and cake-hiding! The brisket was chopped through the kumara and very hearty. Mmm ‘

Mel had the wagyu brisket, kumara, pickled cabbage & watercress (and a fried duck egg) and a ginger beer. She said ‘Lovely spot for a bit of birthday festivities! Not a huge selection, and quite quirky options, but anything with kumara and chunky bits of beef … yummy!’

Joe had the bacon stack and a hot chocolate. He said ‘One of my new favourites :)’

Annie had the mushrooms with brioche and raw buffalo milk. She said ‘I loved all the interesting ingredients on the menu and for the drinks too. The buffalo milk wasn’t as different as I thought it might be, though delicious and creamy. Loved my first taste of chanterelles!’

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