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Seafood platter with mussels, clams and toast at Plato Dunedin

Plato has occupied a former Seafarers Hostel near Dunedin's waterfront since chef Nigel Broad opened the restaurant in 2002. The unusual Birch Street building gives the dining room a sense of history, while the Roberts Street entrance directs diners into a venue whose personality is shaped more by the coast than by convention. Dinner runs from Tuesday to Saturday, and fresh South Island fish and seafood remain the strongest thread through an otherwise eclectic menu.

Seafood appears from the first small plates. Oysters, whole sardines, clams and half-shell mussels can start the table, followed by entrées such as shellfish in seaweed broth or pāua fritters. Whole prawns arrive in garlic, chilli and herb butter, while marinated elephant fish is fried alongside garlic-chilli squid. These dishes treat seafood through markedly different techniques instead of repeating one preparation across several species. The range makes it possible to compare delicate broths, shellfish sweetness and crisp frying before choosing a larger course.

Market fish changes its treatment across the main menu, appearing with a kelp crust and capsicum or with spring onion, ginger, garlic and lemon. Southern curry can be ordered with fish, and fish pie offers a more comforting expression of the kitchen's speciality. Salmon with fennel and citrus and bluefin tuna with pineapple broaden the seafood choices. Pork with clams, beef cheek and cold-smoked rib-eye ensure the menu still has depth for diners who prefer meat.

The cellar and dessert list keep the regional emphasis in view without making it restrictive. Central Otago wines and local beer sit naturally beside the seafood and meat dishes. Chocolate cake, lemon cheesecake, fruit crumble and crème brûlée provide familiar finishes, while liquorice ice cream offers something less expected and affogato brings coffee into the final course. It is a closing selection that mirrors Plato's wider style: recognisable ideas handled with an independent streak.

Address: 2 Birch Street (entrance off Roberts Street), Dunedin 9016, New Zealand

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Plato Dunedin Menu

Nibbles

marinated olives
$11
confit garlic herb oil + balsamic with bread
$13
sauteed button mushrooms, garlic herb butter, croutons
$15
duck confit, pickled red onions, toast
$15
fried whole sardine, pickled vegetables, aioli, toast
$15
little neck clams, white wine broth, bread
$15
half shell green lipped mussels, tom yum broth, bread
$15
pacific oysters
4 for $36 / grilled kilpatrick (bacon, onion, Worcestershire) 4 for $41

Te Kouma Bay, Coromandel | raw in the shell, house vinaigrette

Entrees

toast, with either baked camembert + chutney or duck liver pâté, pickles, chutney
$27
shellfish
$29

steamed green lipped mussels + littleneck clams, seaweed broth, bread

pāua fritters
$35

minced + pan-fried, chilli yoghurt, caper tomato salsa

whole prawns
$31

pan-fried, garlic chilli + herb butter, bread

shark + squid
$29

fried vinegar marinated elephant fish + garlic chilli squid, slaw + aioli

Mains

pan-fried fish fillets, steamed rice, either

see black boards for market price; + Kārapu – kelp crusted, capsicum coulis, house aioli or + Kāriki – spring onion, ginger, garlic + lemon

southern style curry
$37 / add white fish fillets + $12

masala coconut cream, eggplant, pumpkin + mushroom, rice

potato-top fish-pie
$45

fresh + smoked fish, bacon + leek sauce, smoked cheese

salmon fillet
$47

grilled with roasted fennel + citrus butter, fresh orange, steamed rice

tuna steak
$49

citrus crusted seared rare bluefin, pineapple salsa, aioli, sesame rice

pork + clams
$45

braised shoulder chunks, littlenecks, white wine fennel sauce, bread

beef cheek
$45

braised + sliced, red wine jus, pickled onion, herb oil, smashed potato

ribeye
$49

cold smoked, grilled to your liking, garlic butter, chimichurri, smashed potato

Sides

roast baby carrots + cumin butter
each $16
broccoli, tzatziki + almonds
each $16
roast root veg
each $16
roast beetroot, feta, greens + balsamic
each $18
roast eggplant + chilli vinegar crisp
each $18

Desserts

warm chocolate cake
$17

ganache, berries, ice-cream

baked lemon cheesecake
$17

berries, crumb

warm fruit crumble (flavour subject to change)
$17

ice-cream

house brulée (flavour subject to change)
$17

berries,biscotti

licorice ice-cream
$17

berries, florentine

affogato
$13

ice-cream, espresso, biscotti

extra nip of liqueur
$21

Kahlúa, Baileys or Frangelico

spider
$12

vanilla ice-cream + creaming soda

Coffee

Standard Double Shot supplied by Common Ground. Cadbury Hot Chocolate, Hakanoa Classic Spiced Chai. Dairy Free Milk: Almond, Oat + 1

Coffee
$5.50 / $6 / $6.50

Standard Double Shot supplied by Common Ground

Tea

Tea
$5

English Breakfast, Earl Grey, Chamomile, Green, Peppermint, Masala Chai, Tropical, Orange, Superfruit, Berry, Blackcurrant

Hardshake

with a splash of Kahlúa, Baileys or Frangelico

chocolate | vanilla milkshake
$20

with a splash of Kahlúa, Baileys or Frangelico

After Dinner Drinks

75 / 375ml

Noble Sauvignon Blanc
75 $12 / 375ml $53

Lake Hayes, Cromwell

Late Harvest Pinot Gris
75 $15 / 375ml $67

Māori Point ‘Honi’, Tarras

Tawny Port
75 $18

Taylor’s ’10 Year’, Portugal

Pinot Port
75 $17

Māori Point ‘7 Year’, Cromwell

Limoncello or Arancello
75 $15

Dunedin Craft Distillers

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