Fergus – Rototunas’ new local

By Charlotte Graham, Images by Ash Muir

What do you get when you combine two foodies, a father son duo and golf course chatter? A pretty darn great bar and kitchen. It comes as no surprise that Fergus Bar & Kitchen, Rototuna North’s new local, is taking off when you consider its owners— Joe Te Paa, Dave and Matt Silverton, and Niven Johnson.

Joe is no stranger to the local food scene and, as the owner of The Helm, he has a wealth of knowledge on how to dream up a new food venture While Dave and Matt may be new to hospitality, they are a valuable addition to the team with their local business expertise. Of course, none of this would be possible without Niven, who previously worked at The Helm with Joe, and who now doubles as Fergus’s general manager.

Fergus opened its doors on February 14^th much to the delight of the local romantics. Since then, it has been a whirlwind for the group and, although they are only in week three, “Already, we have regulars,” says Niven. It seems to me that Rototuna locals and I have come to the same conclusion. This is no ordinary bar.

 I decided to pop in for a sneak peek last Sunday with a couple of friends and found a funky, and yet, elegant space. Centered around a gorgeous bar stacked high with all manner of liquors, the eatery stretches outside and includes a small playground area for the tiniest of patrons.

From the name to the menu, every aspect of Fergus has been designed with welcome in mind. The goal is simple, “to be everybody’s local […] Whether you are retired, a young family or a student, we are welcoming to everyone,” says Niven.

From my corner table, I looked across the restaurant and saw evidence of just that. There was a birthday celebration next door, a couple on date night over the way, rugby loving blokes glued to the big screen and, soaking up the sun on the playground, were kids absorbed by a game of tag.

In keeping with their community values, the Fergus team has a strong focus on the local school district. Many of their new staff are from Rototuna High, giving these first-time job hunters a chance. Their Friday happy hour also happens to start a little early at three o’clock; well, they had the local hard-working teachers in mind there too.

It’s not just Fergus’s atmosphere that’s a little bit special. Whether you’re there for lunch, an afternoon catch-up, or dinner, the team has got you covered with their expansive menu complete with a snack section. Award-winning chef Andrew Clarke designed the menu, and each meal is now expertly executed by head chef Rex Fowler. No matter which section of the menu you land on, Fergus offers a seamless blend of modern dishes, pub grub with a twist, and fabulous kids’ options.

My friends and I flicked through the snack and entree sections debating the merits of brisket loaded fries versus soft tacos, the enticing pressed duck with plum gel compared to prawns and calamari, or, perhaps, a tasting platter? Eventually, we decided on pork and prawn dumplings, soft halloumi tacos and pizza bread. The dumplings were crisp and doused in chilli sauce and the tacos were filled with zesty slaw and pops of salt from the halloumi; however, the favourite was the sizzling garlic pizza bread.

 Choosing mains was no less daunting. Fergus covered all the classics— double margarita or pit boss pizzas, hearty rib eye with mac n cheese, towering burgers, chunky ribs and fish and chips— but they didn’t stop there. The mains section presented intriguing choices of coffee braised beef cheeks, honey and basil brined chicken, gnocchi, teriyaki beef bowls, and za’atar spiced lamb rump. Anticipation was running high as we made our selections. The crispy chicken burger was a hit and the fries with truffle aioli were promptly devoured. The richness of the honey basil chicken and smoked potato mash was tempered by summer greens and all of it was lavished in a moreish French onion sauce. However, the standout was the za’atar spiced lamb rump with minted potatoes, feta and yogurt whip and summer greens. The lamb was cooked to blushed perfection, the crust delighted the palate with flecks of cumin and herbs, while the dots of feta and yogurt whip added a lick of salt and acid.

Dessert was pure temptation, and, despite being stuffed, we ordered three of the four options: Biscoff tiramisu, a Whitaker’s brownie and an interesting twist on a comforting classic—a banana crumble. Kahlua, caramelised biscuit, pillows of mascarpone cream and edgy espresso, need I say more? It is safe to say the tiramisu was the winner. The warm brownie was unapologetically chocolate heavy and provided an ideal base for the creamy cookie dough ice cream. Meanwhile, the crumble proved that sometimes it pays to tinker with the familiar. The delicate fruitiness of banana and vanilla was a lovely pair with the dulce de leche sauce.

Fergus successfully combines the bones of a classic pub meal with the vibrancy of modern cuisine. No matter the occasion, they cater to everyone with their unique approach, making them the perfect addition to Rototuna North’s varied and growing community.

Come Ready. Eat Well. Leave Full.

Yup, that pretty much sums up Fergus Bar & Kitchen.

Fergus Bar & Kitchen 14 Turakina Rise, Rototuna North, Hamilton