A brand new bar-restaurant Fern & Kiwi has thrown open its doors in Clarke Quay just last week.
The first and only spot in town that proudly markets itself as a full-fledged New Zealand establishment is housed in a large and airy two-story space with wooden flooring and furniture with a laidback, loungey vibe. The bar downstairs is great for knocking back a few pints, while the main dining area upstairs is just-casual-enough for a first date.
Don’t expect complicated dishes with five million components on a plate, just simple fare that’s hearty and satisfying. Thanks to head consulting chef Matthew Metcalfe, there are meat-heavy items like New Zealand beef and venison sliders ($15) and slow-baked classic pork spare ribs – A Lone Star Classic (from $16). Alternatively, go the seafood route with fresh Pacific oysters (from $22 for six) and sea salt & pepper squid ($15).
Boozewise, there’s a very decent wine list, primarily from NZ (but of course), with prices starting at $8.50/glass and $28/500ml on tap. Beers also put up a strong showing, with Little Creatures ($13) and NZ brews such as Steinlager Pure ($12) and on tap, Mac’s Great White ($12).
