Three chefs, six seats, two sittings a night and 13 courses: Pasture’s name might sound like a breezy idyll, but Ed Verner and his team work hard for the money. Whether it’s with a pig crumpet, a wall of house-made vinegars that includes a whole mutton bird steeping in a mason jar, and a stunning, one-of-a-kind wagyu course seasoned with the power chords of the mighty AC/DC, Pasture goes its own way, and adventurous diners have been quick to give chase.
Fresh from being named Auckland’s Chef of the Year and hot on the heels of Pasture being awarded Restaurant of the Year by Metro magazine, Ed rolls into town to join his countrymen chef Dave Verheul and sommelier Christian McCabe at Lesa, trading courses in a tasting menu and pushing the envelope in the dining room.
“What Pasture is now, it probably won’t be like this in five years’ time. I won’t be able to keep up,” says Ed Verner. “Right now, Pasture is in its young, exciting, hedonistic days. What comes next, I don’t know, but this can’t go on forever. I’m going to enjoy this time. I’m going to succeed or it’s just going to go down in flames.” Catch it while you can.
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