about

The decor, layout and design of Public are worth the trip alone. Each area is set up to emulate public institutions such as libraries and schools. It's a big restaurant, divided into several different spaces, so it's ideal for groups of any size and private events for 10-200 people can be accommodated. The food ranges from New Zealand snapper to grilled kangaroo and a lot of Asian spices. Chef Brad Farmerie has produced an inventive and unique menu that blends a wide variety of flavors, textures and cultures with fresh ingredients. You can bring your own wine and the corkage fee is $25. The restaurant is happy to help you choose something to pair with the food, even if it is not on the menu. Reservations are recommended, however they are not accepted for brunch.

Sample Menu

• Grilled scallops (with sweet chili sauce, crème fraiche, and green plantain crisps)
• Cured wild boar (with Garrotxa cheese, marinated olives and caper berries)
• Grilled kangaroo (on a coriander falafel with lemon-tahini sauce and green pepper relish)
• Truffled beet and ginger risotto (with a rocket, cotija and hijiki salad)
• Pan-seared New Zealand snapper (on wasabi-boniato mash with poached conch, pickled ginger, and yao choy)
• Pan-seared New Zealand venison (purple potato hash, minted pea puree, Yorkshire pudding, and espresso hollandaise)