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
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.