Pacifica Restaurant Closes, Owners Launch New ‘Ni’ Venture in hawke’s⁢ Bay

Hawke’s Bay‘s acclaimed Pacifica restaurant‍ has closed its doors after nearly two decades, marking the end of an era for the region’s dining scene. Owners natalie Bulman,a respected sommelier,and Jeremy Rameka are⁢ embarking on a new culinary chapter ‌with a restaurant named Ni,slated to open by the​ end of October.

A⁢ Long-Held Dream Realized

The couple has envisioned this transition for approximately ten years. ⁣ “It is something ‍we ​have⁤ wanted to do since about 10 years ago,” ‍bulman stated. Ni,meaning “us” or “we” ​in Welsh – a nod ⁤to Bulman’s heritage -⁢ represents a deeply personal and honest‌ approach to dining.

Did You Know? The Welsh language, spoken by approximately 880,000 people globally ([https://www.ethnologue.com/language/wel](https://www.ethnologue.com/language/wel)), heavily influences the new restaurant’s identity.

Pacifica’s Legacy and a Fond⁤ Farewell

The period leading up to Pacifica’s closure was unexpectedly busy, filled with visits from loyal patrons. bulman expressed gratitude for ⁢the outpouring of support from guests, staff, suppliers, family, and friends. Pacifica opened around 2003 and‌ was purchased​ by rameka in​ 2006.

Bulman reflected on her time in Hawke’s Bay, emphasizing her appreciation for the region’s wines and her beliefs ⁣of wine pairing.”I always say the wines are like the backup singers,” she explained.”It⁢ is indeed magical when it worked, when a wine helped the dish sing.But its⁢ not the main event. My aim was not to make the wine the focus.”

Ni: A​ Focus on⁣ Authenticity

The couple intends to carry select ⁢Hawke’s Bay wines to their new establishment. Winning awards is not a primary goal ​for Ni. “We want it to ⁣be as honest as possible, and if that means it is indeed not what people expect, and not what wins awards, it doesn’t matter,” Bulman said. “We ⁤want it to be as real and honest and us as possible.”

Pro Tip: Prioritizing authenticity over‌ accolades can foster a stronger ‍connection with diners seeking genuine​ culinary experiences, as ⁤highlighted⁢ in research on consumer behavior in the hospitality industry ([https://www.emerald.com/insight/content/doi/10.1108/IJCHM-08-2019-0618/full/html](https://www.emerald.com/insight/content/doi/10.1108/IJCHM-08-2019-0618/full/html)).

Industry Recognition of Pacifica

Pacifica’s impact on New Zealand’s restaurant industry was significant. Kerry Tyack, lead assessor for the Cuisine Good Food Awards, lauded Jeremy Rameka’s talent ‍for elevating simple ingredients. “I vividly⁤ remember a dish he crafted using a⁣ humble brown onion. I’ve tasted hundreds of onion dishes over the years, but that one ⁢stood ⁤out. It remains the finest onion dish I’ve ever eaten.”

Tyack also noted the restaurant’s evolution into a uniquely Kiwi and personal dining experience, akin to stepping into a home kitchen. “It was simple, unmistakably Kiwi, and unmistakably Jeremy. I’m eager to see what he does next.”

What aspects of Pacifica’s success do ​you think Rameka and Bulman will carry forward to Ni?

How vital is a‍ restaurant’s connection to its local community and regional ingredients?

We ⁢hope you ⁣enjoyed this update ​on ⁣the Hawke’s Bay dining scene.If​ you found this article insightful, please share it with your friends and family! We’d also love to hear your thoughts – feel ‌free​ to leave a comment below or subscribe to our newsletter for more breaking news and in-depth features