I was impressed by the sleek modern interior. The warm lighting, dark floors and modern South American music made for a trendy and inviting atmosphere.
I felt super hip.
We were greeted at the door and were immediately offered drinks when we arrived at our table. The wait staff were very friendly and eager to share their own dining experiences with us. With unique ingredients such as cactus and black ants, I had a hard time deciding which dish excited me the most.
|The Venezuelan - $21.00, The Brazilian - $20.00|
I ordered the Brazillian, which was a refreshing blend of Cachaça, guava, and passion fruit. Cachaça, I have since learned, is a spirit made from distilled sugarcane and is mostly used in tropical drinks. The drink was very refreshing and well balanced from the get go (unlike most cocktails which are too sweet).
|Salsa Tarasca - $14.00|
Mexican breads (top to bottom): nixtamal corn tortilla, cricket panucho, concha
The soft corn tortilla had a very mild flavour and made for a great vessel for the salsa. The panucho, a puffed fried tortilla, had a nice crispy outer a slightly gritty texture from the cricket flour. Like the tortilla, it was mild, with a little saltiness provided from the sprinkling of cheese.
My favourite of the bunch was the concha - a sweet bun topped with a cookie crust topping. The bun was incredibly fluffy and its sweetness was perfect for balancing the savoury salsa and its crunchy topping was a welcomed texture change.
|Cactus "Guacamole" - $16.00|
The warm crunchy tostada was a great base for dipping into the cool guacamole. We were impressed with the deep fried avocado leaf - lightly salted, it tasted very similar to a crispy nori sheet.
|Green Chorizo - $19.00|
|Tostada - $16.00|
To accompany the strong spices, the morcilla was layered with creamy peanut butter, sweet dragonfruit, refreshing watermelon radish and topped with a sprinkling of black ants and wild flower. All these different textures and flavours enhanced the sausage and were in perfect harmony with each other.
|Lamb Pibil - $32.00 (photo provided by Inti)|
|Cebiche - $24.00|
|Vanilla Queso - $15.00|
|Executive Chef Javier Carmona|
Everything about Inti impressed me. From its modern interior to its dishes that are too pretty to eat (almost), it is truly a great dining experience. I can't wait to come back and try the rest of their menu.
Lucy and Jason dined as guests of Inti.
Inti can be found at 2 Chancery Street, Auckland.