The Taranaki Food Reviewers will be adventuring around the mountain, we convened at Area 41 seated under a huge bright skylight we dined with a starter, main, and dessert. Buttermilk and Sriracha Chicken [a crazy hot sauce that was created in Si Racha, Thailand, in the 1930s] quelled by the dipping in the fab Whisky mayo. Our main was a Porterhouse Steak, seared sirloin strip which was bluer than the sky, placed upon handmade pan-fried gnocchi. [Note to self have not tasted steak cooked like this since I lived in Paris.] The cream medallion is - hold your breath - Bacon butter, people just do not have this luxury every day. Served with two different kinds of potatoes...which had been pressed into form overnight. This truly is art with food. For dessert drum roll...The Shades of Pink dessert. Candy brittle looking 'Like the bubbles in a glass of champagne" was the crest for this complex gold dust flecked sweet raspberry jelly with ruby chocolate mousse plus homemade marshmallows and dried orange bits with a sweet, tangy flavour. This elegant dining experience was accompanied by exquisite service. This is a heartfelt recommendation. Bon Vivant! read more

A group of talented writers met to try the new menu items at Area 41. We heard all about the outstanding methods used to cook and prepare them from the restaurant's owner. Some of the best parts were the 24k gold dust on the dessert, the coconut water jelly cubes, the crunchy sriracha buttermilk chicken and the wasabi peas. The wait staff are attentive and the midday sun shone thru the skylight making the gold shine. read more