On the deck at Soul, center stage in the Viaduct, you're close enough to the moorings to study the paintwork on the yachts. Tear your eyes away to study the menu to decide, first, on which type of fish you'd like -- perhaps John Dory, snapper, yellowfin tuna, or Chatham Island blue cod -- then how to have it prepared. You might go for grilled, with a side of sage-fried potatoes and a coriander-walnut vinaigrette, or blackened served on a parsnip skordalia (puréed with garlic, lemon, vinegar, and olive oil) with a broccolini and parsley salad. At night, the bar and outside tables are packed with a polished crowd.
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