The Raw Bar is offered alongside its extensive breakfast buffet.
According to the Heritage, nothing is cooked above 40 degrees celsius, as doing so can destroy enzymes in food that are believed to assist in the digestion and absorption process.
The general manager of Heritage Auckland, Mr Graeme Back, says they have introduced the Raw Bar as a continuation of Heritage’s healthy cuisine philosophy.
“We had observed the international trend towards more conscious cuisine in 2010 and saw a great fit with our own philosophies. As an Enviro Gold hotel we embraced the sustainability benefits of plant based meals while at the same time assisting our guests with their healthy goals through providing low fat and nutritious meals,” says Graeme Back.
Executive chef, Jinu Abraham, wanted to increase our breakfast options and provide offerings which are unprocessed, unheated foods, with more energy and that are full of ‘life force’.
“We have used a number of techniques such as preserving, pickling, compression, dehydration and sprouting to enhance the flavours of the ingredients,” says Abraham. “We have sourced raw virgin oils such as olive and coconut. We use raw agave nectar, lucuma (Amazonian sweet fruit), coconut nectar and occasionally stevia for sweeteners. Salt when used is Marlborough sea salt and raw coconut aminos are used instead of soy. We sprout and grow our own grains and seeds which are used in a number of dishes. Even the oats we use for our bircher muesli are unsteamed and raw.”
The Raw Bar is included as part of the continental and full buffet breakfast in Heritage Auckland’s Hectors restaurant and is available between 6.30am and 10.30am Monday to Friday and 6.30am to 11.00am Saturday and Sunday.
The Heritage can be found at 35 Hobson St, Auckland CBD.
* Check out Ashley Kramer’s review of the Heritage Raw Bar here!