"...The decor is considered, the service immaculate, and the food delicious—and expensive..."
N/A, Fodor's Travel - January 2010 |
"...The thing is, everything here will be great, it's Antoine's..."
Nici Wickes, The New Zealand Herald - September 2009 |
"...At the next table, they are proclaiming this 'the best food in the world'... Enough to say that as it celebrates a remarkable birthday, Antoine's is as good as ever it was.
Ewan McDonald, The New Zealand Herald - December 2008 |
"...The service at Antoines is personable and impeccable. The wine list is long and strong. The restaurant is housed in one of Parnell’s ubiquitous brick-pathed villas, where the ambience of fine dining in the 1970s is preserved, complete with heavy drapes... Antoines is a club dining room for the polished class..."
N/A, Metro Live Magazine - June 2008 |
"Chef and owner Tony Astle has reigned over the kitchen for more than 30 years, cooking in a distinct classical French style..."
Ralph Kyte-Powell and Lauraine Jacobs, Cuisine Magazine - September 2007 |
"Tripe in cream, sherry, onion and green peppercorn sauce; onion soup topped with cheese and grilled; ox tongue simmered in madeira and green peppercorns... Like the service. Like the wine..."
Ewan McDonald, The New Zealand Herald - March 2007 |
"Antoine‘s is of course also well known for its wine list. There are two - a French list and a Kiwi one...Apart from the food and wine, the service and ambience draw people to Antoine‘s. The old house is partitioned off into several separate rooms, so even if the place is full, the experience is intimate. And the acoustics are so muffled by the carpets, ruched curtains and starched tablecloths that the hum of conversation never gets above a murmur. Over the years the service has become a little more relaxed, but it‘s still silver service, it‘s still quite formal, and they want to keep it that way. In a city where smart casual rules, fine dining with silver service is a rare treat."
NA, Guide Magazine - March 2007 |
"Antoine’s is like a private dining club where every night is like a dinner party. A large coterie of regulars eats here often and parties of two can feel rather out of place as everyone knows each other and a huge amount of both business and fun seems to be going on...Beth and Tony Astle have presided over their restaurant for almost 33 years, feeding presidents, royalty and the rich and famous from around the planet. Tony’s food is at once classical and innovative."
LAURAINE JACOBS, Cuisine Magazine - July 2006 |
"After three impressive decades, Antoine’s has such a dedicated and exclusive following that we’re loath to criticise. The hounds may tear us to shreds. If they love it, why should we interfere? However, as a restaurant with such a longstanding reputation surely it must appear on our radar? First impressions are excellent. Host-owner-chef Tony Astle is at the door himself to greet guests and, even more charmingly, to see them off. You can’t fault that kind of personal interaction, nor do you see it very often. Inside there’s tarnished silver, wooden cruet sets, major curtains. It’s a bit like visiting your wealthy Granny. Table service is competent but not necessarily friendly."
Metro staff, Metro Issue 298 - April 2006 |
“Visit this hushed shrine…for fine French/Kiwi dining with discreet opera music in the background and suave service…”
Julie Biuso, Lonely Planet New Zealand - September 2005 |
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