Christchurch’s dining scene has welcomed a new addition with the launch of The Lane, a modern bistro located in the laneway adjacent to the boutique Sudima Christchurch City hotel.
The Lane offers simple, modern flavours as well as reliable classics in an unpretentious and comfortable space. The bistro is open all day, every day, from 6am for breakfast and brunch and through to lunch and dinner.
The Lane’s menu has been masterminded by chefs Max Perry and Samson Stewart, the talented culinary duo behind 5th Street, one of the city’s most popular and successful restaurants. Working with The Lane’s Troy Tolentino, the trio have curated twists on classics and some new dishes destined to become future favourites.
As Max and Samson have done at 5th Street, The Lane will hero local and seasonal ingredients and support local producers.
“After sitting down with Troy and Samson the conclusion was to curate a delicious menu that reflects modern New Zealand flavours to suit a wide variety of clientele, from customers at the adjacent boutique hotel to those living and working in the area” says Max.
For breakfast and brunch, the roast lamb potato hash is The Lane’s indulgent, elevated take on eggs benedict, served with homemade hollandaise sauce. There’s something for everyone to start the day, including delicious baked goods from Christchurch’s award-winning Grizzly
Bakery.
Health conscious diners are also well catered for; the cauliflower and quinoa tabouleh bowl with whipped hummus is perfect after coming in from a yoga class across the street.
A wide variety of lunch options are on offer, from a healthy vegetarian soup of the day to a decadent burger with onion rings stacked in a vertical tower of deliciousness. Fried chicken, an iconic mainstay dish at 5th Street, makes its debut at The Lane served with a tamarind mayo and chilli jam.
For dinner, delicious bistro classics get reinvented with a modern twist, including a steak tartare packed with umami flavour from a homemade anchovy cream.
The Lane’s menu caters to all tastes and dietary requirements, with vegetarian, vegan, dairy-free, gluten-free, and other options.
A carefully considered, concise beverage list, developed by consultant and winemaker Simon Kelly, includes an exciting curation of New Zealand wines from across the country, including several organic options.
A selection of delicious bespoke cocktails, plus craft beer from Three Boys, complete the list. A good selection of non-alcoholic options – including Batchwell organic kombucha – are also on offer.
The Lane team also worked with hospitality consultant Andrew Glenn to create the vision for The Lane and manage the project.
“We want the Lane to be a fantastic, all-day New Zealand bistro that’s unpretentious but above all delicious,” says Andrew, the founder of the iconic Waiheke Island restaurant The Oyster Inn where Max Perry was once his sous chef.
“It’s been great to reconnect with Max and see the positive impact he and Samson have brought to Christchurch’s dining scene. It’s
been fantastic to work with them on The Lane.”
Interior Designer Naomi Taylor has developed The Lane’s interiors, which include stylish banquette seating and an injection of contemporary New Zealand art, including David Shennan’s 8 panel oil on paper artwork ‘River Shore, Port Waikato, Big Scorching Bay’ (1989) on display.
The Lane,
49 Salisbury Street
Christchurch Central City
Christchurch 8013
www.thelanechristchurch.co.nz
@thelanechristchurch
