Indulge in fine dining luxury this winter season amongst the beautiful Bombay Hills at Beretta at Bracu estate. With an everchanging menu curated by the talented Head Chef Logan Clark, breathtaking views of the Simunovich Olive Estate and outdoor activities including claybird shooting or archery, Beretta at Bracu is the perfect escape.
Only a short 40 minutes from Auckland’s CBD, luxury awaits your next winter day trip.
Chef Clark brings over 12 years of top-notch culinary experience to his new post. Having worked in such establishments as Iguacu, Saison, The French Café and most recently as sous chef at the renowned Clooney Restaurant.
28-year-old Chef Clark holds culinary qualifications from Christchurch Polytechnic, attained at just 16 years of age. Specializing in the area of fine-dining, a few of Clark’s career highlights are working alongside top chefs Des Harris and Simon Wright, as well as working abroad in both Germany and Melbourne.
Chef Logan Clark said, “I’m delighted that my skills are being challenged and put to use in such a beautiful establishment. Bracu is a destination where customers come to appreciate not only the exquisite menu, but the whole countryside experience and I am excited to help make their visit truly enjoyable.”
Bracu’s menu leans towards the traditional (mains of duck, lamp, fish, venison), elevated by exceptional presentation, making it especially popular for long lunches with extended families. The restaurant is sited in a graceful estate homestead with an enormous wraparound verandah, set amid thousands of olive trees.
Along with the culinary expertise of Chef Logan Clark, customers can also experience one of Auckland’s premium activities on location – clay bird shooting at Beretta at Bracu – a must visit destination.
Bracu Simunovich Olive Estate, 49 Main Road, Bombay