review: the blue breeze inn
Words by Tina Moore.
The Blue Breeze Inn is Ponsonby’s newest (and dare we say hippest) eatery on the strip. It has a slightly unusual combination of Pacific/Hawaiian décor and modern Chinese cuisine. The quirky mix works though – the bright, open space on the Brown Street corner of Ponsonby Central feels fun and fresh.
It’s the brainchild of Mark Walbank and Che Barrington, the guys behind the delightful MooChowChow (also on Ponsonby Road, and another of our favourite lunchtime haunts). It’s no surprise then that this new kid on the block looks to be a roaring success right off the bat.
The Remix team visited The Blue Breeze Inn this week for a mid-deadline lunch. The deal with the menu is similar to that of MooChowChow – you can order small plates or large plates that you could have to yourself but are best when shared with the table. Between four of us, we ordered steamed fish with fermented black bean, ginger and shaoxing, twice cooked crispy skinned duck and the dandan noodle hotpot of braised beef shin, chilli and black bean gravy. The flavours were big, bold and explosive! No deadline lunch is complete without wine/cocktails, so we ordered a casual coconut cocktail!. Without a doubt, one of our new favourites.
See you there sometime… http://www.thebluebreezeinn.co.nz/
The Blue Breeze Inn is Ponsonby’s newest (and dare we say hippest) eatery on the strip. It has a slightly unusual combination of Pacific/Hawaiian décor and modern Chinese cuisine. The quirky mix works though – the bright, open space on the Brown Street corner of Ponsonby Central feels fun and fresh.
It’s the brainchild of Mark Walbank and Che Barrington, the guys behind the delightful MooChowChow (also on Ponsonby Road, and another of our favourite lunchtime haunts). It’s no surprise then that this new kid on the block looks to be a roaring success right off the bat.
The Remix team visited The Blue Breeze Inn this week for a mid-deadline lunch. The deal with the menu is similar to that of MooChowChow – you can order small plates or large plates that you could have to yourself but are best when shared with the table. Between four of us, we ordered steamed fish with fermented black bean, ginger and shaoxing, twice cooked crispy skinned duck and the dandan noodle hotpot of braised beef shin, chilli and black bean gravy. The flavours were big, bold and explosive! No deadline lunch is complete without wine/cocktails, so we ordered a casual coconut cocktail!. Without a doubt, one of our new favourites.
See you there sometime… http://www.thebluebreezeinn.co.nz/
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