Cibo

Cibo Review

Italian for "good food," cibo is an apt name for this restaurant with Mediterranean- and Asian-influenced dishes. The smart crowd has made this a second home, coming for the adventurous cuisine of chef Kate Fay, served by smart and relaxed staff, led by co-owner Jeremy Turner who is possibly Auckland's best maître d' and an avid cyclist. In an old chocolate factory, the restaurant opens onto a quiet courtyard where you can dine by a fishpond lined with rushes and lotus plants. Or take a table in the interior where palms grow toward the high skylights. They cook a steak with aplomb or try the spiced duck leg confit with arugula-and-mascarpone risotto, or duck parfait with grilled plum. In season, you can't pass up the whitebait fritter, served with lemon beurre blanc. It's a popular venue for weddings in summer so don't be surprised if you can't get a table on a Saturday in summer. The wine list at this grown-up place is remarkably good.