Crouching Tiger roars into life
On a gorgeous sunny Martinborough day, the village bustles with visitors and it seems half of them have already discovered the newest eating place in town – Crouching Tiger. By Sue McLeary. Photos by Lucia Zanmonti.
Described by owners Nicola and Adam Newell as “pan-Asian”, the look of Crouching Tiger is all vibrant Asian street food. And the diners are loving it. With Martinborough Hotel owners Tim Smith and Jacinda Cole, who own the courtyard space between two Victorian buildings, Nicola and Adam brain-stormed themes.
“The pan-Asian concept came quickly as we thought it was a gap in the local market. We wanted fast-but-fresh food, lots of vegetables, tasty salads and Asian flavours. Clearly, street food was the logical way to go,” Nicola says.
“Adam and I, Head Chef Hannes and Restaurant Manager Jessica did some intensive eating out around Wellington to help shape our menu, everything from nibbles to larger items. And cocktails. Tough work!
“The whole project was fairly fast and furious as once the decision was made, we wanted to be up and running in time for summer visitors. We also decided we couldn’t let possible Covid restrictions beyond our control affect our plans. We offer take-away options, just in case, and are optimistic there will be no further lockdowns. Fingers crossed, of course!
The choice of name triggered the look and feel of the space. The buzz and vibrancy designer Jason (Visual Identity in Carterton) brought to the space is just what Nicola and Adam want.
“Everyone loves the montage of Asian street food covering the inside wall, brimming with colour and action. It really sets the scene.
“Narrowing down the logo options to two finalists, we turned to Facebook friends and customers for their thoughts about colours. The classic Magenta and Gold option won hands-down, beating Jade and Gold. Our fairly unscientific survey was also a great way to let people, especially locals, know that Crouching Tiger was coming.”
With 25 individual items plus two all-inclusive banquet menu options and desserts, diners are spoiled for choice. The theme demanded a wide range of dishes. Their early ambition to feature lots of vegetables has been well and truly achieved: the “veggie bill is higher than meat and seafood combined!”.
Nicola says the Roast Duck Pancakes are the house speciality, and most popular single item.
“Being able to include the lovely courtyard was a huge bonus, and it’s good to see it used. Although we’re careful to keep noise levels down after 9pm to minimise disrupting hotel guests, we know many of our diners are actually staying at the hotels!”
Cocktails and cocktails are a feature.
Putting the drinks list together was interesting, as traditionally wine is not a big part of street food cuisine. So Crouching Tiger features cocktails, mocktails and Asian beers, with a few regularly changing local wines available.
“Blushing Tiger is our most popular cocktail -- it’s summery and very pretty. Based around a pink watermelon liqueur, white rum and lime, and topped up with soda and mint, it really is refreshing and delicious. And moreish!”
From a management perspective, Nicola acknowledges their biggest challenge has been staffing. Covid restrictions mean that instead of the backpackers working at the hotel last summer this year there are none. It’s even more difficult now all the university students have all gone back.
“We have certainly been pleased with the support from domestic tourists over the summer. They have been very noticeable and their support for the local industry has been wonderful,” she says.
