It was almost dark from Church Bay, and I simply had dinner at the recent HAHEI BEACH. I didn't expect such a small place to hide a perfect restaurant: Church Restaurant. From the name, the restaurant is a 1916 old chapel remodeled, but also very successful renovation, the church's porch, vault and doors and windows are perfectly preserved, the wall is just right photos and porcelain plate decoration, white lines will be the solemn church red and underneath Naturally simple wood color separation and connection, with the same wooden table and black back chair, the whole color is simple and coordinated. The restaurant's feature is actually the Mediterranean Tapas, which are rarely encountered in New Zealand, so I don't think about it much. I just ordered Tapas variadas. The Tapas are originally exquisite and rich. Different Tapas are all over the place. I want to come visually. It will be first. The boss came to greet him personally. A very enthusiastic Frenchman (haven't encountered an unenthusiastic one), from the south of France very close to Spain, can speak Spanish, listen to us Tapas variadas, and should be mainly seafood, and agree. In a while, garlic bread and many appetizers, as well as super delicious jamon, that is the favorite, but fortunately, I didn’t tell the boss that I wanted seafood completely, otherwise I would miss my arm. You see, the boss will come to explain carefully, first go on these, and then explain to the kitchen, All will be seafood! Sure enough, it is a feast of seafood. Prawn is a little bit chili for the taste. A trace of fresh spicy into the feeling of Q bullets is very cool. The shells are not sandy, clean and fresh. The soup head underneath is quite delicious. The bread results are all used for the soup. The silver carp is also fried. Lock the fish completely with the tenderness. The most amazing thing is the last table of green mouth shellfish, from south to north, New Zealand's green mouth has tried a lot, the taste has never disappointed, but you try this, you will know, really no best, only better, roasted out of the green mouth actually retains more juice than steamed more? It is equivalent to subverting my understanding of Qingkou again. The green mouth here is huge and fat, which is the best quality we have ever seen, plus the deep cooking evolution of the Chef, which is perfect, so I must say, This is the best mussel I've tasted until now, felicitaciones, Chef!

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