The Bearing Point Restaurant, 55 Clyde Street,
Ohakune, Tel: (06)385-9006
Tourism in the Volcanic Plateau, which encompasses the Tongariro National Park,
is about to grow significantly. Turoa,
Whakapapa and to a lesser extent Tukino which offer the only snow sport areas
in the North Island, are already very popular, making the town of Ohakune and
National Park village well-known holiday destinations. The alpine tramping and scenic walks are
world famous, and these activities draw visitors throughout the year. The region will now become even more of a
destination with the planned National Cycleway linking Ohakune through to
Whanganui, this complementing the exhilarating 42 Traverse mountain bike
ride.
Opened just over a year ago, anticipating the growth of tourism in the
area, The Bearing Point Restaurant in Ohakune serves to fill an obvious gap in
the quality dining market. There are few
restaurants in the Tongariro area that offer a dining experience comparable to
the big cities at a price that is affordable.
Bearing Point is designed to do just that. The owners are chef Scott Nation, scion of
the Nation family which has been resident in the Rangitikei district for four
generations (everybody knows Johnny Nation’s chocolate éclairs!), and
Canadian-by-birth partner Kristi Pollon who is the maitre d’. Between them they have had extensive hospitality
experience in Europe, North America, Asia, Australia
and here in New Zealand. Bearing Point is their settling back in the
fold.
A modern, spacious and stylish restaurant, Bearing Point is contemporary
and comfortable, and once seated inside, the look is such that one could be in Courtenay Place, Cuba Street, Ponsonby Road or Parnell. However, Scott and Kristi are very astute and
are fully aware of catering to the preferences of the locals as well as the
visitors to the region. The food is set
to be comfortable and provide quality.
It is conventional cuisine for all intents and purposes, but with the
occasional and surprising twist for interest.
The portions are well-sized, and importantly the menu is priced to be
able to treat a family of hearty eaters to a good night out. Entrees range from spinach and artichoke dip
for two at $14.00 to tempura black tiger prawns and vegetables at $18.00. Mains include the likes of a vegetarian
Indian curry at $23.00, Canadian maple glazed salmon at $27.50 to a venison Wellington at $38.00. Char-grilled steaks are a specialty and
average $30.00. Chocolate and pistachio
won tons, a deep-fried ice cream in a filo parcel and an espresso-infused crème
brulee figure in desserts which average around the $10.50 mark
The wine list is also down to earth and covers all the bases. There is good and varied drinking to be
had. From Montana Lindauer ‘Fraise’ to
Lanson ‘Black Label’ Champagne, Starbrough Pinot Gris to Moana Park Viognier,
Eradus Sauvignon Blanc to Huntaway Reserve Chardonnay in the whites, and from
Mt Beautiful Pinot Noir to Mudhouse Merlot and Instinct Syrah to Pepperjack
Cabernet Sauvignon in the reds.
The Volcanic Plateau region has plenty of cafes and pub-type operations,
and these accommodate the need for basic eating in a light and easy situation
or bustly, party-time atmosphere.
However, Bearing Point hits the spot for dining that’s a little more
serious, where some thought has gone into the food and everything is
accessible. I couldn’t think of a better
place out to treat oneself and after a busy day sliding down the white powdery
slopes, striding across the tussock or peddling furiously among the forest
tracks than Bearing Point, where Kristi and Scott will serve you a cool
refreshing drink, followed by a hearty, tasty and good dinner with some pretty
decent wine, finishing with a good coffee.
You’ll find that you and your friends will be mixing it with the
tourists and locals who regularly vie for table space. This in itself speaks volumes for how right
Bearing Point has got it…
- Raymond Chan