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Redcliff Restaurant and bar

  1. Southland
  2. Te Anau Restaurant

Reviews, get directions and contact details for Redcliff Restaurant and bar

Redcliff Restaurant and bar
Relaxed restaurant & bar featuring upscale New Zealand mains & local wines, plus live music.
Address: 12 Mokonui St,Te Anau Fiordland, 12 Mokonui Street, Te Anau 9600, New Zealand
Phone: 03 249 7431
State: Southland
City: Te Anau
Zip Code: 9600


Opening Hours

Monday: 3:00 – 11:30 PM
Tuesday: 3:00 – 11:30 PM
Wednesday: 3:00 – 11:30 PM
Thursday: 3:00 – 11:30 PM
Friday: 3:00 PM – 12:00 AM
Saturday: 3:00 PM – 12:00 AM
Sunday: 3:00 – 11:30 PM

Update Info
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Reviews
The dinner spot in te anau. Make reservation! If not will only be able to order bar snacks. Make them a few days in advance that’s how busy they get. Bread with dips and salad were great to start. The market fish with potatoes, spinach in the potatoes, and vegetables were great. Went back to back nights. B effect kombucha is so good and only a little sugar! Great service!
Had a wonderful dinner here during our stay. The place is cosy and friendly and alao very busy. Even on a Monday night. Definitely recommend to book ahead.nService is exceptionally good and friendlynThe menu has lots of daily specials and it's all made in-house..including the dips coming with the bread. We loved the hare croquettes, the venison, the lamb and the the blue cod. The venison tartar is great too, but one has to love capers as there are a lot in it. Portions are generous, yet we managed to fit in a Gin&Tonic tart which was lovely too. I likd the 3 Pinot Noir Tasting board to try multipe wines in the region. Definitely would come back. Well done to the team!
Bloody Mary was really really good! We ordered the cod which was market fish, and lamb chops. Absolutely fantastic! It took 40 minutes for the food to come out, but the place seemed pretty busy. Will definitely come back here!!
We had a 2 nights stop at Te Anau for our Milford Sound trip and made a reservation to dine at Red Cliff on our second night there. The entrees and desserts were great, but the mains were quite average. My son’s pork belly was very dry and our lamb rack was more on the blue side and quite chewy in comparison to what we normally have at other restaurants. The steak knives definitely need to be replaced or sharpened as they were very dull and made cutting through the meat quite a challenge. The staff who served us were great and they did a wonderful job hosting. What caught me off guard was that they still charged us the 15% public holiday surcharge, even when it was not on a public holiday we dined there on the Tuesday after the Monday Easter public holiday. The surcharge itself came close to $67 which was quite dear . I just realized this when we got home as we were rushing to leave the restaurant for an early start the following day. I am not too sure about the public holiday surcharge rules here in NZ, but from where we are from, the surcharge are only on the actual public holidays. Maybe this needs to be stated more clearly during the reservation or before the meal service, something that management can keep in mind in the future.
We had one of the best meal in NZ at Te Anau, as we wanted to try out venison and lucky us that we pre booked in advance as they were full at 830pm seating with locals and while waiting, they have to turn down customers.nnThe crew are super friendly and attentive and make you feel right hone the moment you got there and throughout the dinner, they came to check every table to make sure people are having the best food and best time.nnNow onto the food, it was a very cold evening so we decide to start off with soup of the day which is tomato soup, warm us instantly, tangy and super flavorful, couple with the toasted rye bread, we know are in for a good dinner.nnWe ordered hare croquettes as market fish was sold out, came with a nice firm crust and loaded with abundance of pulled hare meat, with a mayo lemony sauce to drizzle over. I prefer the crust to be thinner but it does give it a very good bite and compliment the soup really well. Got me thinking what if the condiments is tomato based, but still a great entree.nnNow now now onto the mains, we loveeeee them both. The venison was cooked perfectly, with Kumara chips sweet potato chips and the base was like made of something that tasted like fried potato or polenta sticks with the tastiest dressing to go with the venison, not gamey at all and perfectly cooked.nnRoasted pork belly was so tender with a perfectly crust top that add to the flavour in every bite, piled on top of a coleslaw like salad that is made of crunchy juvenile carrots & a whole bunch of tangy goodness. The crunch was so addictive.nnAnd how can we not end the meal with desserts. They recommended the gin & tonic tart and also crème brûlée which is with Christmas theme.nnThe crème brûlée was okay for us as the flavour became complicated with the Christmas add on but I must say it does give it a lot of Christmas vibes on a cold night with spice of apples, cinnamon cream but the highlight was the gin and tonic tart that is with a lemon tart which was perfectly tangy and gin and tonic cream on it, we polished off every bit of it as it round off the meal so well.nnTake a stroll along the lake Te Anau after dinner and you might even be able to spot the Milky Way
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