Charlie Nobles is a quality addition to an ample serving of great eating houses in Wellington. The occasion was the all too brief visit of the BOIL. A fine friend who works for Big Oil. Hence the nickname. And the long lunches are, as you would expect, known as Boil Ups. And damn if we haven't had some fine Boil Ups. It seemed fitting to have this boil up at Charlie Nobles as it was the former HQ of the NZ Rugby Union. And most of the gathered group had worked with or for the NZRFU.
The staff were attentive, welcoming and fast. Our table was in prime place. Right in front of the open kitchen. The fit out of Charleys is classic and classy bistro and the place fair bustles with the business of sating the diners. We were within an ozone whiff of an ice bed of "in the shell " Bluff Oysters. At $6 an oyster they are very pricey. None of us indulged instead opting for starters of breads and dips.
The taramasalata dip was heavenly. As was the rich whipped pate. Knives were keenly scraped inside the jars to seek out the last morsels. Lips and knives were licked clean.
I love flounder so despite the attraction of much on the carnivores dream of meaty selections I opted for the Patiki. It was deep fried in a crispy crumb . So crispy I had to crack it to get at the sticky tender fish. I was worried it was overdone and it was - Just a smidge. I normally ask for my fish to be undercooked. It reduces the chances of a dry offering. Anyway the crispy fish was very good. Not great but memorable. We drank Dog Point sauvignon and it loosened the chatter from us in an instant.
We talked of our lives and family and food and politics as we always do.
I left late in the afternoon knowing two things. Charley Nobles will be a stayer on the Wellington hospitality scene and time and distance do not erode true friendships.
And I'm suspecting the gang might have to organise a Boil Up in Geneva.
BB score 8/10
The staff were attentive, welcoming and fast. Our table was in prime place. Right in front of the open kitchen. The fit out of Charleys is classic and classy bistro and the place fair bustles with the business of sating the diners. We were within an ozone whiff of an ice bed of "in the shell " Bluff Oysters. At $6 an oyster they are very pricey. None of us indulged instead opting for starters of breads and dips.
The taramasalata dip was heavenly. As was the rich whipped pate. Knives were keenly scraped inside the jars to seek out the last morsels. Lips and knives were licked clean.
I love flounder so despite the attraction of much on the carnivores dream of meaty selections I opted for the Patiki. It was deep fried in a crispy crumb . So crispy I had to crack it to get at the sticky tender fish. I was worried it was overdone and it was - Just a smidge. I normally ask for my fish to be undercooked. It reduces the chances of a dry offering. Anyway the crispy fish was very good. Not great but memorable. We drank Dog Point sauvignon and it loosened the chatter from us in an instant.
We talked of our lives and family and food and politics as we always do.
I left late in the afternoon knowing two things. Charley Nobles will be a stayer on the Wellington hospitality scene and time and distance do not erode true friendships.
And I'm suspecting the gang might have to organise a Boil Up in Geneva.
BB score 8/10
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