A passion for food and excellent service shines through
Attracting rave reviews since opening last December, Brick Eatery at Monaco has added a bright new dimension to the Nelson dining scene.
Owner operator Shaun Gregory owes his involvement in hospitality to his mother. When he announced at age sixteen that he wanted a motorbike she suggested he went out and got himself a job to pay for it. A career in hospitality followed that has taken him around the world, most recently managing venues in Sydney and on Hamilton Island.
Several years working here in top local establishments followed until Shaun saw the restaurant space at Monaco Village become available. “I was immediately excited at the possibilities for a great indoor/outdoor dining establishment,” he says. “Most of the places I have worked have been by the sea and I love the relaxed feel it brings to the dining experience too.”
A period of hard work followed transforming the venue into a light, airy and welcoming space complete with fire pit ovens. “I wanted to offer Nelsonians something a little different,” Shaun explains. “There is something raw and back to basics about this way of cooking with the heat providing intense and delicious flavours.”
Shaun describes head chef, New Zealand Tongan, Touvai “Tee” Poloniati as a big guy with a gentle soul and the ability to create delicious intricate, elegant dishes using mainly local ingredients. Born in South Auckland, he followed his dream and travelled the world, gaining his chef skills in some of the finest restaurants.
Almost everything is made on site including popular sourdough bread and butter and ricotta from local cream. “It is wonderful to have such a calm, happy kitchen,” says Shaun. “I have terrific staff and every day is a pleasure. Tee is very experienced with plant-based recipes too which makes for some really fascinating dishes such as the Wild Mushroom Crackers and Charred Cos Salad complete with fresh corn, charred mandarin and miso which our customers love.”
Open for lunch and dinner, there are many menu options to choose from. The Whole Duck dish, flavoured with bee pollen, lavender and spices is very popular as are the clams and mussels smoked in the fire’s embers, exuding gentle flavours from woods such as Manuka and Pohutakawa. The attention to detail is exquisite and each dish can be enhanced by a choice from the carefully selected beverage list that includes many local offerings.
The menu at Brick Eatery changes with the seasons and reflects the ingredients available. Some goodies are sourced from other parts of the country such as oysters. The kitchen has a “nose-to-tail” philosophy which means that nothing is wasted. The recent addition of an outside rotisserie is proving a popular option for weddings and events.
Shaun’s passion for food and excellent service shines through everything he does and is best summed up by recent feedback that said the meal “made my taste buds sing with joy.”