LONDO — Restaurant in Christchurch

Visiting from the USA, and our first time visiting LONDO, my wife and I went with the set menu (NZD$90 per person) to experience as much of the menu as our stomachs could allow.

We began with the hamachi crudo with avocado and finger lime. Very fresh and tasty, although a touch of salt was needed to bring out the subtle flavors of the fish.

Next was the anchovies in olive oil, served with fresh-baked sourdough bread and compound butter. This was perhaps my favorite dish. The bread was crusty on the outside and pillowy soft in the middle. The anchovies and oil paired nicely with the bread, providing a wonderful salty pop.

Not on the set menu, but we had to add the fig with labneh appetizer. The figs were perfectly ripe, and topped with a grape gatrique reduction. The labneh was creamy and had just the right tartness.

Our first main was the rigatoni with pancetta, and was by far the most disappointing dish of the night. The vermouth butter sauce was watery and salty, with no depth of flavor. It sat at the bottom of the pasta bowl while the other ingredients lay bare. The pancetta was no more than a poor man's bacon, not too far removed from something you'd find at a grocery store.

The second main, however, was a marked improvement. The 55-day aged ribeye was perfectly cooked and seasoned, and paired well with the creamed courgette (we call it zucchini). The dish also came with grilled courgette but, sadly, this was limp and overcooked.

The set menu concluded with two desserts: a chocolate cremeux (mousse) with strawberry sorbet, and madelines with custard and rhubarb sorbet. Both were very rich and flavorful, although we were far too full to finish either one.

Knowing that we would not be able to consume everything, we politely asked our server (also the owner and main chef) to package up our leftovers for takeaway. He seemed offended by this, claiming that "we don't do takeaway" but then offering to sell us a takeaway container (we agreed). The takeaway was then presented to us in a single container, without any of the sauce that accompanied the dishes. He clearly packaged these up reluctantly and without much thought.

We enjoyed our meal but we would not recommend the set menu. The portions are very large, and without takeaway we would have to send back half of the food to...

It’s wonderful to see Londo receiving so many glowing reviews—praise they undoubtedly deserve for their exceptional food. Yet, reading some of the one-star reviews reminded me of a strikingly similar experience I had there about two years ago:

I’ve been to Londo twice. The first time was a rainy evening when my daughter and I enjoyed a memorable dinner. The second time, after a yoga session, I stopped by alone, hoping for a quiet meal. To my surprise, I was turned away with no explanation, despite the restaurant being almost empty. I mentioned my previous visit and how much I enjoyed the food, and the bar man acknowledged he remembered me—but still refused. Even when I suggested sitting discreetly in a small corner of the bar, the answer remained a firm no.

In human interactions, there’s an intuitive sense—we can often feel whether someone is genuinely kind or not. This makes it all the more ironic that their website proudly proclaims “Methodical and Maximum Love.” I respect the desire to create a boutique, exclusive dining experience, but before crafting an atmosphere of rarity and style, perhaps start with genuine love and kindness. Only then can that energy truly flow into your food and resonate with your guests.

Here is my most sincere review, as your service truly “moved” me.

“Prejudice is the child of ignorance.” “Prejudice, not being founded on reason, cannot be removed...

Welcome home people! Yep this place just feels like home.

It’s the kind of place I’d like to just drop in to on my way home from a hard day at work where Bob the lovely chef and the other guy will just make me some great food and pour me a nice drink, so I feel loved by someone.

Don’t worry about the menu - it’s all good. It’s seasonal, local, simple, yet full of flavour. Just have what they recommend

Rinse and repeat next week Same bat time, same bat channel.

We had: Prosciutto and melon Carrots Tomatoes and pasta Wagyu Purple potatoes

Sounds pretty boring doesn’t it. I’m not going to bark on about the symphony of flavours that Bob orchestrated for us with these healthy staples. His curation of the spice and herb palate for each of these dishes was exquisite.

Rant over.

Get ye tae...