St Germain Restaurant
Christchurch City 03 355 3096
- Tues – Sun 6pm – late
- Business Dining
- Private Functions
- Private Parties
- Romantic Dining
- Payment Types: EFTPOS, Visa, MasterCard, AMEX
- Price Range: Splurge, Above $35
- Dress Code: Smart casual
- Alcohol: Beer, Wine, Spirits, Cocktails
- Seating for: 80
- BYO/Corkage: No BYO
- Parking: Free Off-Street, Free On-Street, Pay, Pay & Display
- Good For Groups: Yes
- Good For Children: No
- Takeaways: No
- Takes Reservations: Yes
- Dietary Restrictions: Vegetarian, Vegan, Dairy-free, Gluten-free, Soy-free
- Wheelchair Accessible: Yes
- Outdoor Seating: No
- Meals: Dinner, Dessert
St Germain Re-opening
We are delighted to announce the re-opening of St Germain on Bastille day, 14th July. Our new location is 88-96 Papanui Road, Christchurch within the Heartland Hotel Cotswold.
The past few months has been really hard and challenging for everybody in Christchurch and we are very lucky to be able to do what we love, once again.
We hope to see you again at St Germain very soon to share and celebrate our new beginning.
Merci et a bientot
Frederic, Vincent & Benjamin.
5 Reviews for St Germain Restaurant
Service was snotty and abrupt, particularly the guy in charge. The main was mediocre at best, suspect the scallops were slightly off.
They couldn’t even manage a decent drink – nastiest cheapest OJ I have ever been served in an establishment with these pretensions.
Fortunately there are several other restaurants near by.
I have eaten here several times both pre and post quakes and have always found the service exemplary, the pace well measured and the knowledge as well as passion for the food first class. Having said this, its sad to say that as much as I enjoy everything this restaurant has to offer as as admirably executed as it usually is, well, it just lacks a certain je nais se quoi, a certain magic of depth and complexity even as the home-style classics hold their own in their own way. This simplicity is most safely if truly evident with the desserts, and so thank goodness for the wonderful cheese course for those seeking just a little more. Adding something like a Far Breton pudding to the menu would not go astray, however. Hint, hint.
Perhaps the reserved simplicity is due to the owners Breton heritage as they pay homage to the honest, hearty and essentially simple if nuanced Celtic home style cuisine which is at its best when made from the best this region has to offer. Or perhaps its more of a pragmatic compromise in the service of Kiwi waistlines and coronary arteries? Whatever the case and very sadly, however, much of the best that Bretagne has to offer is absent, including the renowned galette, as well as moules, huitres as well as that cidre, biere and kir are very thin on the ground and not obviously incorporated into the food. Thank goodness they have a well balanced, tight offering of reasonably priced, subtle if not outstanding but true to type French wines for a very refreshing change from the otherwise Moreubiquitous NZ product which is all too often overbearing and entirely inappropriate with food.
Playing picky and being entirely more to the point, the menu is a French culinary hodgepodge, offering classics from here and there and there whilst confusing this regionally minded diner. As an example, they once and not long ago served a ‘bouillabaisse’ which immediately conjours an expectation of Southern French generosity and richness. More accurately but being very generous considering what appeared, they served a cotriade, a technically equivalent affair but in this instance only amounting to a simple shrimp shell stock disappointingly unflavoured and completely void of the traditional fish and vegatables. I highlight this because as French as this restaurant is, it is Breton first and foremost and I wish it remained truer to its Breton roots even as a simple Breton nuance pervades everything on offer whether advertised or no. Sadly, I can only surmise that the manner of their diversification says way too much about the timidity of Kiwi diners seeking the safe than it does the integrity of Breton cuisine and Breton owners seeking to make a reasonable living?
As good and as reasonably priced as this restaurant is, I reserve my severest criticism of it to last. And this is that they do not change their menu nearly as often as desired. In fact, its possible to eat here after an absence of several months or even a year or more and receive exactly the same menu. French regional cuisine is built around a limited number of core dishes, but is as responsive to the seasons as any other cuisine, and I wish this restaurant could be as responsively nimble, creative and seasonally responsive as well as less prone to the error of attempting to cover too many regional bases all at once.