According to statistics, you’re going to spend roughly one-third of your lifetime asleep, so you might as well be doing it in good sleepwear. Whether you prefer crisp linen, lush silk or the nostalgic feeling of flannel, we’ve sought out some of the finest nightwear essentials to ensure you’ll be having a snuggly, yet sumptuous slumber.
Whisky fans will be well-acquainted with the benefits of enjoying the amber spirit on its own, whether neat, on the rocks or mixed into a delicious cocktail. Now a growing number of connoisseurs are also espousing the tasty temptation of pairing whiskies with various foods in order to experience its complexities in a whole new way.
It is in this spirit (pun intended) that a very special event is taking place at Tommy’s Champagne Parlour where, for two nights in early August, the vineyards of France are taking a backseat to the highlands of Scotland. On Thursday, the 5th and Friday, the 6th of August from 6:30pm, enjoy an unmissable masterclass with Glenmorangie Single Malt Whisky and a cheese focused menu by Chef Chris Rendall, featuring a range of different expressions of each libation and gastronomic delight.
While the prosaic pairing of wine and cheese is one most of us have experienced many times before, sipping a dram of whisky between bites of cheese can be truly transcendent. Combined discerningly, both the whisky and the cheese will bring out different flavours in one another. At the Tommy’s Glenmorangie masterclass, the $150 ticket includes a five course, cheese-centred extravaganza, all with well-chosen whisky pairings.
Expect a highball cocktail on arrival, made with Glenmorangie Original 10 Year Old, and a mouth-watering canapé of goat’s cheese profiteroles, truffle honey and shaved fresh truffle. Moving on, there are four more delectable courses, including rarebit with 36-month-aged Comté Millesime cheese and Parma ham; scallop Mornay with Gruyere De Bourgogne; and a trio of desserts in one, served alongside various drams including Glenmorangie Quinta Ruban, Glenmorangie Lasanta and more.
If all of this appeals, we suggest you secure your place at what is set to be an undeniably delicious event. Find tickets here.
To celebrate this masterclass with Glenmorangie, we are delighted to have a table for four to give away to one lucky Denizen for an evening of whisky and cheese.
This competition has now closed.
When embarking on a project for which the outcome is to be unparalleled in its grandeur, the approach must surely extend far beyond merely dotting the I’s and crossing the T’s.
In the design and execution of the Grand Penthouse atop San Francisco’s tallest residential building, a state-of-the-art feat of engineering that soars over 243 metres into the sky, a truly remarkable abode has been created, one that transcends traditional notions of glamour to stake its place in a category wholly its own.
The project is part of the debut luxury residential development from prolific Silicon Valley developer Jay Paul Company, a 55-residence structure that was designed by Heller Manus Architects and has won six global awards for innovative engineering, seismic safety, and sustainability — more than any other building in the U.S.
Its crown jewel boasts 360-degree views that encompass archetypal landmarks including both the Golden Gate and Bay Bridges, the Farallon Islands in the Pacific Ocean to the west, Mt. Diablo and south to Silicon Valley.
Inside, interiors by Mary Ta and Lars Hypko of Los Angeles-based luxury interior design company Mass Beverly (which has created residences for Beyoncé and Jay-Z, Calvin Klein and Elon Musk) leave no detail to be desired. The overall sensibility is one of opulent elegance, achieved through a harmonious and thoughtful amalgamation of influences, furniture and finishes.
The design concept was partially informed by the evolution of San Franciscan metropolitan living, with the panoramic views playing a large part in dictating the varying tones and palettes within the four bedroom, six-and-a-half bathroom home.
Enter through the private elevator and the foyer (panelled entirely in walnut) which leads to the grand living space, where the first sighting through floor-to-ceiling windows is of the famed Transamerica Pyramid building — the presence of which was the catalyst for the transparent gap in the custom, through-view marble fireplace separating the living room from the informal dining area.
Further impeccable finishings add an artisanal touch throughout, such as Venetian plaster walls, mitred stone, parquet floors rendered in the Marie Antoinette style, and flawless book-matching on the magnificent fireplace.
The building’s glazed peripheral angles are softened within, with curved walls that work in tandem with ingenious pocket doors and sliding systems, offering adjustable privacy as the occasion requires.
While the fixed furniture concepts are a response to localised influences, it’s Italian-designed pieces that add a European flair to the rooms. The living room, intimate family room and master suite are filled with Minotti. In the master bedroom, a palette of neutral and warm earth tones is primed to cocoon residents curling up in the space.
The study is decked out in bespoke Bottega Veneta, and custom pieces throughout the penthouse solidify its inimitable charm. These include an expansive, leather-finished, acid-washed Henge dining table in the grand dining room, and a Lolli e Memmoli chandelier that provides a spectacular greeting to anyone stepping out of the elevator into the entry gallery.
What could be more indulgent than taking a bath in privacy, right beside an endless view of the city, the Pacific Ocean and the Farallon Islands stretching ahead below? In one of the primary bathrooms at the west of the penthouse, a deep, free-standing Antonio Lupi tub awaits amidst marble walls, book-matched marble floors and an oversized, marble steam shower.
Other state-of-the-art amenities include both an exhibition kitchen (with the ideal entertainer’s addition of a teppanyaki station) and a catering kitchen; sumptuous walk-in wardrobes; and a glass-walled Rimadesio wine cellar that lines the back wall of the dining area.
An abode like this one becomes so much more than just a place to lay one’s head. It is almost a world of its own, rising above the hustle and bustle of the city below as an embodiment of beauty, comfort, luxury and intuitive design, from its viewpoint among the clouds.
Architect — Heller Manus Architects
Interior Design — Mass Beverly
Photography — Matthew Millman
A beautiful, gallery-like patisserie has just opened in Parnell, and we’re already predicting many-a regular for its exquisite pastries and serene ambience. Named Atelier Shu, it is located at 1 Faraday Street, a cool and contemporary area that’s only increasing in popularity and visitation.
After lockdown last year, owner Samantha (whose nickname ‘Shu’ informed her shop’s name) says she decided to turn her attention to doing something meaningful, locally. “Making beautiful things has always been my passion,” she says, “and I like to make nice things to share with people.”
Chen has also hired two expert pastry chefs — one of whom has 14 years of pastry experience from working in Singapore, and the other has been baking professionally for 6 years. Hiring people with overseas experience is important to Chen, which makes sense given Atelier Shu’s offering takes classic European-style pastries and infuses them with irresistible, pan-Asian flavours.
Expect the likes of a light choux au craquelin filled with a soy custard and topped with delicate swirls of black sesame mousse; or a tart and earthy matcha yuzu pastry. We’re struck by how beautifully finished everything is, evidently this is down to the expertise of Chen’s team. There are various flavours of shell-shaped madeleines and caramelised, crusty canelés; seasonal fruit tarts and peanut praline Paris-Brests. Kōkako Organic Coffee Roasters coffee and Fine & Dandy teas are on offer to sip between each delicious bite.
Everything is made in-house, with half of Atelier Shu dedicated to displaying its goods and the other operating as a kitchen. Chen enlisted the skill of Devon McIntyre at Pennant & Triumph to create the minimal yet welcoming interior.
“The design of this space is intended to act as a subtle reflection to the artistry and craft of delicacies on offer,” shared McIntyre about the process. “This is articulated through form and materiality with the use of gentle curves and a soft tonal material palette made up of tundra grey marble, oak timber, hand-rendered plaster and brass accents.”
Pennant & Triumph treated the design of the counter and the banquette seat like individual furniture pieces, with a strong emphasis on detail, craft, quality and timelessness. Furniture designer Tim Webber was enlisted to fabricate the custom-designed banquette seat, with other local craftspeople further enhancing the artisanal feel.
Having just opened a couple of weeks ago, Atelier Shu will be slowly but surely expanding its offering, with various drinks and other flavours set to join the line-up as the seasons change. For now, rest assured Chen is keeping the crowd favourites on the menu — although you’ll have to get in early before they sell out.
Is there a new opening you believe should be on our radar? Let us know at [email protected]
Opening hours:
Monday to Friday: 9am — 4pm
Saturday & Sunday: Closed
Atelier Shu
1 Faraday Street,
Parnell
Bringing a taste of the Mediterranean to Brisbane, Arcos Villa is a spectacular home boasting a contemporary yet characterful sensibility. Brought to life by architecture, development and construction firm Graya, along with Joe Adsett Architects, the unique project is situated in the vibrant and prosperous suburb of Paddington on an impressive corner site.
The team sensitively and intelligently transformed the original Queenslander property, bringing it up two levels where it now rests atop a series of romantic, curved archways. In fact, “arcos” is the Spanish translation of “arches”, and throughout the home, many of the rooms are bestowed a gently cocooning softness thanks to curved ceilings, entryways and walls, and an awe-inspring central staircase.
The materiality of Arcos Villa is tactile, earthy and solid, with impeccably finished concrete forming a steadfast architectural base both externally and internally. A light grey lower level outside complements the crisp white upper level, while inside the Mediterranean influence is embraced through a warm, beige-toned concrete with a speckled texture throughout.
Such assured in-built mediums require seamlessly cohesive furnishings, and this is demonstrated to spectacular effect in the villa’s bathrooms which are so serene they make a ritual out of even the most basic of self-care tasks. A large, half-sphere of a bathtub rests in the centre of the room, and varying hues of concrete basins continue the curved approach. These include four handcrafted Concrete Nation Halo basins and two Malta Concrete Vessel basins — all in the Oyster shade — plus a tall, Como Concrete Freestanding basin in the shade Green Stone.
Outside, a spacious pool, verdant planting and substantial lounging areas further enhance this home’s oasis-like feel. Arcos Villa is simultaneously luxurious and welcoming, thanks to its well-chosen finishes and textural warmth, with a spaciousness and inherent comfort that presents it as both an entertainer’s dream and a relaxing escape from the world.
Bringing together Japanese and Peruvian flavours, the chefs at Azabu always seem to know the unique combinations we need before we’ve realised it ourselves. As such, the Mission Bay eatery’s latest lunch special pairs the unsurpassable slurp of Hakata-style ramen with its signature entrées and thirst-quenching drinks.
The ramen lunch starts with a Suntory Toki Highball or Asahi Super Dry on the house, while downing house favourite edamame with smoked lime salt, and spicy pork gyoza.
For the main course, the four ramen options layer rich flavour profiles. As well as the prerequisite silky-smooth broth and nest of noodles, the tonkotsu comes with BBQ pork, black garlic oil, kikurage mushroom and spring onion. The miso tonkotsu version adds miso seasoning and a soft egg.
The ultimate bowl, the spicy chicken, includes BBQ pork belly, as well as chicken mince, chilli oil and bamboo. Meanwhile, the vegetarian pick is made up of kikurage mushroom, sesame, fried tofu, bok choy, beansprouts and a soft egg.
This special offer (for $39) is available from 12pm — 4pm, Wednesday to Friday, at Azabu’s Mission Bay outpost for a limited time. We suggest getting in quick for your fill of ramen with friends.
Hakata Ramen Lunch:
Wednesday to Friday
12pm — 4 pm
Azabu at Mission Bay
44 Tamaki Drive
Mission Bay
Ensure any guests to your abode are presented with an impactful and intentional first impression with a curated entrance console, tying in elements that introduce the overall personality of the home and its inhabitants. From the console itself to the objet d’art that adorns it, find inspiration in the items showcased below.
We’re all about levelling up, and when it comes to beauty there seems to be no end to the clever tips and tricks one can learn. From simple ways to enhance features to refreshing your base throughout the day, here are some of our favourite tips to optimise your makeup routine.
For a plump pout:
To accentuate the fullness of your lips, simply add a dab of highlighter to your cupid’s bow to make your lips appear fuller. Apply your lipstick afterwards, so the highlighter is layered underneath and pops subtly. Highlighter in the inner corner of the eye also helps brighten your look.
To create a fuller lash look:
Looking to add some short term vavoom to your lashes without using extensions? Simply apply one coat of mascara to your lashes before dusting them with a loose makeup powder. Follow this with another coat of mascara for an instantaneous boost to lash volume.
For perfectly blended foundation:
However you apply your foundation (fingers, sponge or brush), to achieve a truly natural finish, always start by applying one amount of foundation to your nose and under your eyes and blend outwards. Generally these are the areas that require more coverage, so starting here and moving outwards will ensure you don’t end up with the dreaded chin line.
To de-puff your face:
While many facialists offer facial freezing tools, you can achieve a similar result at home by opting for this classic old Hollywood trick. Simply wash your face before applying makeup with ice water (water with ice cubes in it) to reduce puffiness, tighten pores and calm inflammation.
For flawless makeup touchups throughout the day:
If you struggle to touch-up your foundation throughout the day (without it becoming heavy or needing to be completely redone), follow the advice of Mary Phillips, the makeup artist to Kendall Jenner and J.Lo. She swirls a pea-sized amount of moisturiser into the skin using a big fluffy brush in order to blur patchiness. Then, use a touch of concealer on visible imperfections, rather than more foundation.
To make eyes look bigger and brighter:
Use pale beige-coloured pencil in the lower lash line, and no shadow or darker liner beneath the eyes, for a sophisticated fresh look. While white pencil has traditionally been used for this purpose, it can often be quite stark, whereas a peachy/beige-tinted pencil will give you the same effect but more naturally. Keep in mind you don’t want to frame the eye with dark colour as this makes it appear older and heavier.
Achieve a super-slick ponytail:
If you’re planning on rocking a sleek ponytail look, you’ll want to get rid of any flyaways. Using a toothbrush in conjunction with your hairspray will help you get every last hair tucked in, and finish with a shine serum for ultra-smooth looking hair.
Craving comfort food? When a hankering strikes, our attention inevitably turns to the king of cosy dishes — macaroni cheese. Gold in a bowl, a good mac ‘n’ cheese errs on the side of simplicity, relying on quality ingredients and expert technique to create a dish that’s so easy to get wrong, but phenomenal when it’s done right. From humble to haute, these are the best mac ‘n’ cheese dishes in Auckland.
Ham and parmesan mac ‘n’ cheese from Soul Bar & Bistro
An uproar would surely ensue if Soul’s mac ‘n’ cheese were to disappear from the menu, which is exactly why it’s tucked safely into the ‘Soul Classics’ section of the menu. A cheesy icon, Soul’s version is sprinkled with tender chunks of ham off the bone and finished with a parmesan crust. Vegetarians can opt to enjoy it without ham — we can guarantee it’s an equally delicious affair.
Bacon, chilli and fontina mac ‘n’ cheese from Andiamo
Herne Bay favourite Andiamo has long been a champion of mac ‘n’ cheese — a dish that has appeared on its menu since it re-opened in 2018. Packed with bacon bits and spiced with chilli to add a kick that cuts through the richness of the sauce, it’s topped with fontina cheese instead of the usual cheddar for a nuttier and more herbaceous flavour.
Truffle mac ‘n’ cheese toastie from Orphans Kitchen
Trust brunch masters Orphans Kitchen to make mac ‘n’ cheese an acceptable breakfast dish. This toastie is a carb-on-carb work of art, which quite simply sees truffle mac ‘n’ cheese sandwiched between slices of sourdough and toasted ’til irresistible. It’s thoughtfully served with a pickle and mustard on the side, the perfect foil for this uber-decadent treat.
Truffle mac ‘n’ cheese from Jervois Steak House
Forget steak and fries, when you’re at Jervois Steak House, it’s all about the steak and mac. Served in a skillet, the mac ‘n’ cheese is sizzling hot as if it just came out of the oven. This creamy dream of a dish is cheesy beyond words, while the notes of truffle saturate and enrich every element on the plate.
Skillet mac ‘n’ cheese from The Crab Shack
Come for the seafood, stay for the mac ‘n’ cheese. While The Crab Shack is famous for its super fresh crab buckets, moreish prawn rolls and classic fish and chips, its mac ‘n’ cheese is nothing to sniff at. Served baked to cheesy, melty perfection in the skillet, this iteration is spiked with fontina, mature cheddar and a hint of chilli.
Lobster mac ‘n’ cheese from Lobster & Tap
If you’re firmly in the camp of classing mac ‘n’ cheese as an ordinary, run-of-the-mill side, let this lobster mac ‘n’ cheese change your mind. With chunks of premium wild-caught Canadian lobster, Gruyere cheese and zesty lemon breadcrumbs to top it all off, if this isn’t fancy mac ‘n’ cheese, we don’t know what is.
Mac ‘n’ cheese with bacon from Botswana Butchery
Half the fun of ordering a prime juicy cut from Botswana Butchery is deciding what tempting sides and sauces to pair with it. While the duck fat potatoes and garlicky mushrooms are hard to pass by, one we could never forgo is the mac ‘n’ cheese — a simple yet sublime creation laced with bacon and topped with breadcrumbs.
Pecorino and Barry’s Bay cheddar mac ‘n’ cheese from The Grill
Another steakhouse that gives mac ‘n’ cheese the respect it deserves is The Grill. Starring local Barry’s Bay cheddar and pecorino cheese that’s grilled until bubbling and golden, The Grill’s macaroni cheese is everything you want from this dish. You’d be hard-pressed to find a cheesier version in town.
Mac ‘n’ cheese dog from Good Dog Bad Dog
If a spoon doesn’t quite cut it when ferrying mac ‘n’ cheese to your mouth, turn your attention to the mac ‘n’ cheese dog. Good Dog Bad Dog’s ever-popular hot dog acts as a vessel to deliver the ultimate bite of mac ‘n’ cheese, pillowy soft bun and sausage straight to your tastebuds.
Remuera is a suburb often summed up with a single qualifier — leafy. But look past its long-held suppositions, and you will find an exciting line-up of new openings as well as established eateries to enjoy. The expansive postcode is home to several hospitality clusters, from Remuera, Benson and Upland Roads to the Orakei Bay Village overlooking Hobson Bay.
With the multi-million dollar 1050 development well underway, these boutique cafés and destination dinner spots will only become more enticing in the coming months. We recommend booking your reservation now.
Special spots
Síso
Giving neighbourhood dining establishments the care and attention they deserve, seasoned restaurateur Richard Sigley and wife Paula opened the atmospheric Síso at the start of Remuera Village earlier this year. But don’t let its smart-casual dress code and warm, inviting interior lull you into a false sense of communal dining — this is an elevated, experimental restaurant melding contemporary Mediterranean fare with European flair. Gareth Stewart has consulted on the menu, with seasonal highlights including taramasalata topped with smoked fish roe, octopus puttanesca and kingfish crudo with pickled chilli and crème fraíche. On the corner site formerly home to Banque, the space has the capacity to host 200, but has been intimately made-over by CTRL Space with nooks and archways so each part feels special.
Morell Bistro & Bar
The proprietors of modern bistro Morrell, Daniel and Sarah Morini, met while working as a head chef and front of house manager of SPQR, respectively. They have brought their love of elevated hospitality and well-executed dishes to Benson Road. Inspired by the la familia and manaakitanga, they bring a sense of care and pride to each plate, be it duck confit served with celeriac purée or tuna sashimi with crispy squid ink tapioca wafers. With inventive cocktail concoctions and a long drinks list, Morrell’s happy hour is one of the happiest in the suburbs.
Copia
Chef owners Ken O’Connell and Sam Sykes have combined their experience in Hatted and Michelin Star restaurants to open a restaurant dedicated to sustainable, ethical dining on home soil. Combining old-world techniques with modern cooking, they work closely with farmers, fishermen and artisan producers to bring a personal connection to their ingredients. The produce is so crisp, some even come from an on-site garden and greenhouse below Orakei Bay Village. With a menu made for sharing, you’ll want to try a range of dishes — from cold-smoked, line-caught kahawai to grilled beef scotch with bone marrow crumb and cavolo nero. The drinks list focuses on organic and biodynamic New Zealand wines, as well as craft beers, gins and cocktails.
Spiga
Chef Fabrizio Napolitano grew up in his grandmothers’ kitchen, in both the north and south of Italy. With a passion for artisanal products that are steeped in history and respect, Fabrizio and his wife Taryne have opened Spiga in the 1050 development to the back of the Remuera shops. Their contemporary classic starters, pizza and pasta are unsurpassable, although you should always try the seasonal specials, including truffle cod fish and squid ink pasta mille-feuille with broccoli purée and salmon roe. Pair with a wine list that will take you on a tour of some of the finest Italian wines and spirits. Currently, there are limited seats in the picturesque space, but the restaurant will be expanding next door soon.
All-Day Ambience
Remuera Local
Right in the heart of the Remuera shops, this cosy and charming bistro serves traditional breakfast and lunch, with a side of fine dining in the evening. Remuera Local’s dishes combine the best of European and further afield fare, think Italian-style mushroom risotto and Moroccan lamb rump. Behind the restaurant on Clonbern Service Lane, you’ll find the Local’s little Laneway Bar, if you are after something more casual.
Ampersand Eatery
Situated in the Orakei Bay Village, Ampersand is an all-day eatery that continues to serve consistently delicious seasonal dishes from eggs benedict on crisp potato hash for breakfast to goat’s cheese tortellini for dinner. Overlooking Hobson Bay, the atmosphere is relaxed but the service is slick, making it a go-to destination no matter the occasion. Did we mention oysters are on offer for lunch and dinner?
Beach Club Oyster & Kitchen
Adding to the array of atmospheric eateries at Orakei Bay Village, Beach Club is a blissful spot to catch up with friends on the water’s edge. Oysters are their speciality, but the monthly menu can include a mushroom bruschetta with macadamia pesto and mashed avocado for brunch, and fish and chips with truffle powder for dinner.
Dinner winners
Ginger
The Upland Road end of Remuera Road continues a line-up of contemporary eateries. Ginger strives to serve authentic Thai food with signature dishes, such as Panang curry, as well as seasonal updates, such as sweet chilli snapper. All sauces and pastes have been hand-crafted by its award-winning chefs, in refined dishes that will have you reconsidering your assumptions of Thai food.
Goldfin
Goldfin serves elegantly simple Japanese fare, from shareable entrées to substantial main courses, and of course, sake. After a successful rebrand earlier this year, Goldfin is a polished restaurant that is as refined as its sashimi. Off-menu specials, such as honey-braised pork belly, are offered seasonally.
The Corner
Local haunt The Corner hums from after-work drinks to weekend roasts. The philosophy here is simple food done well, from classic platters to chicken schnitzel. From the leather booths in the front to the pared-back dining room and the private dining area and secret sunny courtyard outback, there’s room for everyone. On the Corner of Remuera and Upland Road, it makes for an eclectic meeting point.
Coffee & Cafés
Tosca Espresso Bar
Between a row of Remuera Road boutiques, the pink Tosca Espresso Bar is more than a pretty face. It brews Atomic coffee beans with almost every milk option imaginable, including macadamia, as well as pouring invigorating cold-pressed juices and organic loose-leaf teas. Seating only 10 at a time, it’s the perfect place for an intimate friend date as you listen to a custom playlist by Jaimie Webster Haines — or to pick up a coffee and sweet Real Rad Food treat as you’re passing through.
4&20
Inspired by their travels, Deborah Chait and Andy Tse opened 4&20 to bake traditional breads on a specially designed European hearth. While the organic bakery is named after their son’s favourite nursery rhyme, you won’t find four and twenty blackbirds in their pies, but you will find pastries made with Belgian chocolate and Madagascar pure vanilla as well as seasonal salads and sandwiches made with fresh produce from Jack Lum’s next door. These and other baked goods fly out the door.
Browns Eatery
One of the most bustling cafés in Remuera is the Browns Eatery, which has grown from its original spot next to the Browns designer fashion store to become a fully-fledged café and catering service. The line of locals doesn’t lie when we try their scones, slices and quiches from the cabinet. Alongside smooth Allpress coffee, you can pick up fresh flowers from the front of the store to complete your weekend checklist.
Moustache Milk & Cookie Bar
We’ve been followers of Moustache Milk & Cookie Bar since its young owner Deanna Yang was driving around in the sweetest food truck in town. At its permanent outpost in Orakei Bay Village, there’s no shortage of well-rounded options baked with premium Dutch cocoa and plenty of delicious Whittakers chocolate. Yes, there’s your classic choc chips cookies but there are also deep-dish pie cookies and layered cookie cakes.
On-the-go gourmet
Benson Road Deli
As well as being a delightful daytime café, Benson Road Deli sells premium cakes and pre-made meals from their premises. Next to the street’s fashion boutiques and flower shop bouquets, a café has been operating on this corner site for as long as many of the established locals. Dubbed BRD by its patrons, this is a relaxed spot for picking up fresh cabinet food and Allpress coffee at the same time as comforting, and convenient, home-to-cook meals.
Jess’ Underground Kitchen
Jess’ Underground Kitchen has come a long way since its humble beginnings in 2103 — when its cult Thai green chicken curry could be picked up from founder Jess Daniell’s kitchen in Ponsonby. Providing freshly cooked, heat-and-eat meals and cabinet food across Auckland, Remuera is its second official outpost — in a light and airy space on the corner of Bassett and Remuera Roads.
Madame Jojos
Tucked at the end of the Upland Road shops, Madame Jojos serves an array of fresh deli foods and salads, a fridge full of takeaway meals, and catering services on request. Some favourites include a slice of a chicken and leek pie, or a ready-made herb and parmesan crumbed fish with scalloped potato and pesto.
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