NZ Herald, 17 November 2011
"Kitchen's signature is style. The dining space, spread around the hotel atrium, is one of the most interesting and distinctive in the city with a relaxed little lounge area with settees and a huge fireplace glittering with candles. The description of its being in the atrium might suggest an uncomfortable airport lounge feel but it is, in fact, welcoming and attractive, provoking complimentary remarks from my companion, who tends to the critical if she is not happy with her physical surroundings. The food matches the premises, fresh combinations of ingredients and plenty of imagination without toppling into the too-clever-by-half category" read more
Cuisine Magazine, June 2011
"Kitchenís home is an atrium area in the heart of the CBDís Hotel DeBrett, but itís as far from a soulless hotel dining room as can be. Intimate white-clothed tables are bordered by a cosy fireside sofa area at one end and an open kitchen at the other, natural light floods in from above and splashes of DeBrett colour are dotted throughout. Itís an interesting, well-designed space that feels welcoming at any time of day and the food, courtesy of head chef Mark Sycamore, complements it perfectly. Dishes such as duck breast with confit leg, cauliflower and liquorice showcase exemplary technique, full flavours and beautiful presentation, while Sycamore also adds witty touches such as the Scotch quailís egg (with a delectable layer of flaked salmon inside its crunchy coating) served alongside his Marlborough sea-run salmon. The friendly, knowledgeable service canít be faulted, the lengthy wine list has plenty to tempt and thereís an adjoining perfectly formed bar area in which to carry on your conversation post-dinner. "