Discrimination a bitter experience

BY GEOFF GRIGGS

A visit to a local Chinese restaurant last week confirmed that although New Zealanders are becoming more discerning in their choice of beers, in the so-called "Gourmet Province" some restaurateurs have still got a fair bit to learn.

My mother-in-law's birthday seemed like the ideal opportunity for a family celebration at Blenheim's highly regarded Bamboo Garden restaurant.

Having always enjoyed the food at the old Maxwell Rd premises before it closed because of fire damage, we, like many other Marlburians, transferred our custom to the takeaway in High St.

But ever since the smart new dine-in Bamboo Garden opened its doors we've been looking for an excuse to give it a try.

I'm pleased to report that the new restaurant offers great food, a pleasant dining environment and good value for money.

That said, I won't be returning; in future I'll be sticking to takeaways. Why?

Because, like many other restaurants in the region, the Bamboo Garden discriminates against people who like to enjoy a top-quality beer with their food.

Let me explain. The Bamboo Garden's wine list offers 31 wines across a range of grape varieties, including a decent, if small, selection from Marlborough.

By contrast, its beer range consists of a dozen well-known Kiwi and imported brands.

Sadly, they're all lagers and, worse still, the list doesn't include one beer from the province's four local breweries.

Thank goodness the restaurant offers BYO. Or maybe not!

Last week, five of us took along a couple of bottles of wine and two bottles of beer to enjoy with our meal. The beer I'd chosen was a hop-driven beauty from the Three Boys brewery in Christchurch.

A seasonal release available only in summer, Three Boys Golden Ale is an obvious choice for pairing with spicy Asian cuisine.

I was really looking forward to trying it with my two favourite Bamboo Garden dishes, the hot and spicy shredded pork and the equally fiery Szechuan chicken.

Sadly, I it wasn't to be: The restaurant permits BYO wine, but doesn't allow customers the same privilege with beer.

I've no idea why any restaurant should discriminate against beer drinkers, but, given how well many beer styles pair with spicy Asian food, I'm even more puzzled as to why a Chinese, Thai or Indian restaurant would do so.

I enquired on the night but was politely but firmly informed that it was restaurant "policy".

Corkage wasn't an issue; BYO beer just wasn't allowed. I've since checked with the liquor licensing authorities and there's no legal reason for this.

As for the Three Boys Golden Ale, at about $6.20 for a 500ml bottle, it's one of the contenders for my favourite Kiwi beer of the year.

Brewed in Woolston, Christchurch by university lecturer-turned brewer Ralph Bungard, it is made with simple grist of pale malt from Dunsandel, along with a generous dose of tangy Nelson Sauvin hops.

So named because of their distinctive gooseberry, passionfruit and grassy aromas and flavours, these hops have been likened to New Zealand "sauvignon blanc".

Three Boys Golden Ale (4.5 per cent) pours a bright golden hue beneath a brilliant white head.

In the mouth, it offers a deft balance of biscuity sweet malt and those grassy, herbaceous hops, with a notably crisp, dry finish. I know it would have been magical with the robust flavours of the spicy pork and Szechuan chicken, but I'll have to wait for my next takeaway to be absolutely sure.

Cheers!

- The Marlborough Express