Three Seven Two

Whole flounder, bouillabaisse sauce, Vanuatu organic prawns, saffron, shoestring potatoes

Awarded by Amanda Linnell, Viva Editor

Okay, so this isn't your average fish and chips! At 372, on the waterfront at Onetangi Beach, chef Bronwen Laight has carved out a reputation for creating innovative flavours and interesting combinations - and this dish sums up her approach beautifully. The humble flounder is melt-in-the-mouth delicious. Cooked to perfection, its delicate white flesh falls from the bone, the flavour subtle and sweet. A bouillabaise sauce works to elevate the fish without over-powering it, and juicy organic prawns from Vanuatu and shoestring potatoes round off this dish perfectly. There's nothing more magical than a sunny day, sitting under an umbrella looking out at the gentle blue waves, drinking a crisp wine from the impeccable wine list, being looked after by owners Luke and Helen and their attentive staff and tucking into this fish dish. Iconic Auckland, indeed.

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