Philosophy

I have been cooking for a number of years both in New Zealand and overseas. During this time an ambition evolved to create a local bistro in the suburbs of Auckland where I would be able to make all the things I have picked up over the years. I wanted the type of restaurant that I would like to frequent when eating out with friends and to be able to offer the food and service I would enjoy!

I have endeavoured to create a local bistro with a relaxed atmosphere and stylish setting where customers will get good service in a friendly manner along with food that has had care in the process of the preparation.

Being able to incorporate my passion for the simple things like fresh bread, the slow process of making a good stock then refining this into a sauce reduction, the curing of meats, sausage making and producing our own desserts. These are the things that I believe offer a point of difference and help us create the individuality of two fifteen.

The products we use are important to the finished dishes. At two fifteen we use items such as free range eggs, and pork. Our salmon is from Akaroa, lamb from the Hawkes Bay. I like to support, promote and use New Zealand products as much as possible but I also enjoy using the products which I used while working in Switzerland and England. The international market has so much to offer I cannot help but indulge myself from time to time by using some of the special cheeses, oils and fine ingredients available.

We have a simple menu which we change often and a black board where we make suggestions on choices of wine. I am sure you will find the staff friendly and helpful.
We look forward to having you as our guests at two fifteen.

Enjoy

Jeremy