![\"\"](\"http:\/\/www.moffat.com.au\/blog\/wp-content\/uploads\/2017\/07\/Moffat-culprit-entrance.jpg\")
<\/a>After gaining success working in some of Auckland\u2019s more renowned eateries Culprit<\/span><\/a> owners Kyle Street and Jordan Macdonald wanted to create \u201csomething from the ground up\u201d. The result is a somewhat rebellious new entry into the local hospitality scene.<\/p>\nThe mindset behind the new venture was to deliver an unpretentious dining environment showcasing fresh local produce while making the most of what have been traditionally less used cuts and unloved products.<\/p>\n
The two owner-chefs work directly with growers and suppliers to champion under-utilised produce, and ensure aged bavette steak and pork face are prepared to their true potential.<\/p>\n
The delivery of such products also sets the Wyndham St restaurant apart. The yum-cha style trolley circulates between tables during structured services, with each table\u2019s card marked according to their orders of individually priced dishes. Larger dishes can then be ordered for the table from a more traditional a la carte menu. This means diners can be digging in to a delicious entr\u00e9e even as they\u2019re checking out the menu.<\/p>\n Previously a Spanish tapas restaurant, the space. required some construction expedience before this dining experience could be introduced. The kitchen refurbishment took five weeks from the initial swing of the hammer to the firing of the target top on opening night. In this time a number of key changes were made.<\/p>\n \u201cWe first visited Moffat<\/span><\/a> at the Fine Foods event in Auckland and got an inside look at all the Waldorf Bold gear,\u201d says Kyle. \u201cMoffat then provided some great advice when determining from the large product range which equipment would suit us the best.\u201d<\/p>\n From there it was a matter of ensuring a consistent vision could be delivered throughout the restaurant. \u201cKirsty Mitchell, our interior designer, understood that the kitchen was going to drive a lot of our aesthetical choices in the dining room,\u201d says Kyle. \u201cShe was brilliant in establishing an exceptional look that was as much in the smaller details as it was in the overall atmosphere.<\/p>\n Feedback on the kitchen and the dining environment has been entirely positive.<\/p>\n \u201cWe\u2019ve had a huge amount of compliments about not only the black finish of the Waldorf equipment but also our choice to use wood and granite for our benches,\u2019 says Kyle.<\/p>\n Bold thinking at Culprit isn\u2019t just in the style of menu or delivery approach. With the Waldorf Bold<\/span> <\/a>range in place the kitchen equally provides flexibility and refinement.<\/p>\n Culprit has a 900mm oven range, a 900mm target top<\/span><\/a> and a single pan fryer<\/span> <\/a>installed. It\u2019s a kitchen that,\u00a0 according to owner Kyle Street, was \u201cbuilt with our yum cha inspired trolley service very much in mind.\u201d<\/p>\n Being able to serve small tastes and bites as larger meals were prepared required the kitchen effectively utilise every centimetre of space.<\/p>\n \u201cThe Bold target top gives us the ability to cook small amounts in a multitude of pans,\u201d says Kyle. \u201cWe\u2019re not locked to a certain number of hobs, and a 600mm griddle and 2 hob combo static oven gives us even more flexibility.\u201d<\/p>\n A sizable wooden countertop, easily accessible by all, ensures chefs can cook, turn and plate a large variety of different ingredients and preparations quickly and efficiently. Keeping clutter to a minimum is also vital.<\/p>\n![\"\"](\"http:\/\/www.moffat.com.au\/blog\/wp-content\/uploads\/2017\/07\/culprit-food.jpg\")
<\/a><\/p>\nIN THE KITCHEN<\/h3>\n
![\"Moffat-culprit-kitchen\"](\"http:\/\/www.moffat.com.au\/blog\/wp-content\/uploads\/2017\/07\/Moffat-culprit-kitchen.jpg\")
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