The general rule of thumb is if a restaurant has a great location the food falls below par and conversely if the location is up a back alley the food is great because the restaurant has to try harder. The Fireplace seems to have the formula just right because its one of the few places in Whitianga where during the peak of summer people will queue up to 20 odd people deep and patiently wait for someone to leave. The problem is that few diners want to depart in a hurry because the food and the atmosphere are so good. It’s a situation that must create envy among other the town’s other restaurants.

The Fireplace Restaurant owners, Tracey Stratford and Harry Williams took over the lease a couple of years ago following a 6 month period when it remained closed. Landlady, Karen Sadler had established the business but had decided to pursue other business interests in Hong Kong.

Fortunately Tracey and Harry stumbled upon on a business that had originally established well and then disappointingly closed leaving almost everything in tact along with 6 months dust and cobwebs.

The pair arrived from Hamilton having worked at the highly regarded Tables On The River and prior to that Seddon House. Timing was right for this young pair with complimentary talents to make a go of something that would be their own.

It’s a story with an unlikely beginning and could read “Butcher meets Hairdresser and starts a restaurant.”

Harry had begun as a butcher and decided to retrain as he would much sooner cook meat than cut it. Tracey began as a hairdresser and decided to retrain as a business manager rather than cut hair.

Time and accolades have proven they both made the right decision.

Harry has won both the National Chef’s Lamb and Beef Award and the Tegel Chicken Award. His reputation for creative cuisine is well established.

Out front Tracey manages an operation that is always slick, friendly and runs like clockwork.

People book from as far away as Australia to ensure they get a table during their visit and others just keep coming back.

Despite their success is there is no formula. At least twice a year they entirely revise the menu, but along the way they make minor changes. As Harry says “I get bored and want to change.”

There is no particular style of food. Naturally there is a lot of seafood, but also many meat and non meat dishes. The only thing you can say it is that whatever you order it is beautifully presented, cooked to perfection and tastes terrific.

If you do not come for a few months you are likely to find a number of changes.

While Harry is the Head Chef he concedes that Tracey likes to put her 2c worth in.

Tracey commented that “Food is a lot like clothing. There are many fashions and they change with the seasons.”

“We also want people to come back and they don’t want the same old thing and when they dine out they want to experience things they won’t get at home.”

Food is only part of the deal though. From the outside you feel drawn in because the place has character. The outside fireplace sets the theme, especially on winter’s evenings and the building has so much appeal; it fits in beautifully to the waterfront landscape.

Stepping through the door only confirms what the outside had promised. You walk in to full view of the busy kitchen. That is really the heart and soul of the place. Strike it right and you may witness the kitchen antics as Harry and his team are given to a lot of leg pulling. For those fortunate enough to be seated closed by you may get to share in the joke telling. You can always tell when things are good because of Harry’s laugh.”

www.thefireplace-restaurant.com