Serving up a range of individual and shared plates, crafted from local, seasonal produce, Fine Fare Kitchen (FFK) is the newest addition to the Victoria Street Food Containers, and is the latest ‘slow food’ offering in Christchurch.
Fine Fare Kitchen offers slow-cooked, bistro-style gourmet meals intended for busy professionals who are looking for a quick, quality, takeaway lunch or dinner. Inspired by the likes of Auckland’s After Hours (by Little & Friday) and Bird on a Wire, owner Wayne Cameron jumped at the opportunity to develop the slow food revolution in Christchurch.
Chef Simon Levy, most recently of Jonny Schwass’ Harlequin Public House, is no stranger to serving up classic, wholesome cuisine, having plied his trade in London at institutions such as Claridges, The Ivy and as Head Chef at Gordon Ramsay’s, ‘The Warrington’. With delights such as Merino Lamb Ravioli, and Cressy Farm Pork Belly with Autumn Lentil and Vegetable Salad kick-starting the menu you won’t go home disappointed. Don’t despair if gluten free or vegetarian is more your thing; FFK is determined to offer flexibility and cater for many dietary requirements.
Crafted with the busy professional in mind, Fine Fare Kitchen provides an attractive alternative to traditional fast foods and is a welcome addition to the developing inner city.
