Inca Ceviche & Woodfired Grill
Westfield Newmarket has recently opened a host of new shops and fabulous restaurants – we were lucky enough to have a sneak preview of Nic Watt’s latest, the Peruvian inspired Inca.
You wouldn’t necessarily associate Peruvian and Japanese cuisines, however Japanese pioneers influenced cuisine in Peru at the end of the 19th century and now, happily, we can sample this fabulous fusion of flavours at Inca in Newmarket. Chefs Nic Watt and Darren Johnson have been working hard to create a menu that is both accessible and exciting, and we can attest that they have more than succeeded. The restaurant setting is light and spacious, and offers the option of sitting at the bustling bar to watch the chefs work the flaming grill behind, or taking a table in the inviting restaurant space.
The night we popped in for a pre-launch dinner we were lucky enough to sample a selection of incredible dishes, packed with flavour and texture. We started with the Ceviche Pacifica which was totally different from any other ceviche – bright and zingy with an aji chilli kick, plenty of lime, coconut and fresh coriander, it was sensational.
The Big Glory Bay salmon with ginger red chilli paste and yuzu nashi pickle was outrageously good…
…as was the Wagyu Beef tostada with wasabi ponzu, roasted garlic mayo and spring onion.
A speciality of the house is the beautiful Tiradito – a Nikkei-style sashimi, we tried the kingfish with charred cucumber, Szechuan chilli oil, black vinegar and garlic chips.
The lamb cutlets came straight from the barbecue grill with cumin, ginger, garlic and pickled ginger.
Huge congrats to Nic Watt and Darren Johnson, we thoroughly enjoyed our evening, and look forward to heading back to Inca soon!
INCA
Westfield Newmarket,
Auckland 1034 New Zealand
027 722 6008
[email protected]
Opening hours: 11AM till 11PM daily
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!