Seafood Chowder
It is almost a given that Ōamaru’s restaurant by the sea will be serving a Seafood Chowder.
It's a selection of seafood, white fish, creamy potato and leek. Crispy shallots enhance the flavours of the abundance of seafood. Topped with fresh herbs and served with toasted bread for soaking up the all of goodness in the bowl
Del Mar Restaurant, was opened by Yanina and Pablo Tachinni just after the first Covid lockdown in 2020.
“The opportunity came and it took us a long time to decide if it was the right choice, and definitely, it's been hard work, but now it's looking very positive,” Yanina says.
It’s their restaurant with a focus on families.
“We have a little bit for everyone.
“So we focus on everything pretty much - from stone-baked pizzas to burgers, to fresh seafood, to homemade gelato.”
The seafood chowder is a favourite on the Del Mar menu, and a mainstay over the cooler months.
It is made with whatever fish is fresh on the day, mussels, prawns, clams, potatoes, leeks and chili oil, and is served with toasted house-made bread on the side.
Like at their two other eateries - Cucina and Tees St Cafe - ingredients are always as local as possible, with Ōamaru company Mean Greens supplying the bulk of the vegetables, Yanina says.
A more recent, but popular addition to the Del Mar menu is the Nikkei sushi, which is only available on Friday.
Nikkei is a Peruvian style of sushi, which originated from the migration of Japanese people to Peru. It is made of Peruvian ingredients, such as tropical fruits, shaped by Japanese techniques.
“In Argentina, Pablo used to work in a restaurant called Sushi Club, and it was like, literally, Peruvian–style sushi, and this is where he met his friend Julio, and now Julio's working here with us, and he does all the Nikkei style sushi on Friday.”
The cocktail menu is also going through a revamp for summer, with new margaritas on the menu, and martinis using coffee-infused tequila.