Head Chef Stefan Heuvelman guides the contemporary menu at The Survey Co. away from the mundane and towards the magnificent. Located a hop, skip and a jump away from the hustle and bustle of the Queen Street Mall, The Survey Co. is nestled in an alleyway. With exposed brickwork and touches of leather, the chic warehouse space is softened by mood lighting.
Watch the chefs create their masterpieces in the open kitchen as you eagerly await your meal. Pissaladière uses puff pastry, which is not the traditional dough – but it makes this pizza-like dish fabulously light, flaky and crisp. Caramelised onion and crème frâiche add layers of flavour. Tagliatelle with crab and chilli boasts pasta that is cooked to perfection. The flavoursome sauce has plenty of crabmeat, while the chilli gives the dish a kick.
PSST! The drinks menu is longer than the food menu! There’s sure to be something to tickle your fancy, from a cocktail to champagne.