{"id":3,"date":"2026-09-14T14:45:47","date_gmt":"2026-09-14T14:45:47","guid":{"rendered":"https:\/\/colorlibhub.com\/pato\/home\/"},"modified":"2026-09-15T12:59:36","modified_gmt":"2026-09-15T12:59:36","slug":"home","status":"publish","type":"page","link":"https:\/\/colorlibhub.com\/pato\/","title":{"rendered":"Home"},"content":{"rendered":"\n
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Welcome to<\/h2>\n\n\n\n

Pato Place<\/h1>\n\n\n\n

Seasonal plates, an open kitchen and a short, careful wine list \u2014 in the middle of the city since 1998.<\/p>\n\n\n\n

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Book a table<\/a><\/div>\n\n\n\n
See the menu<\/a><\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n\n
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Since 1998<\/h3>\n\n\n\n

Welcome<\/h2>\n\n\n\n

We opened with six tables and one grill. Most of that is still true: the room is bigger, but everything still comes off the same fire, and the menu is still written the morning it is served.<\/p>\n\n\n\n

Produce comes from growers we have used for years. What they have decided is ready is what you will find on the menu that week.<\/p>\n\n\n\n

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Our story<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
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\"A<\/figure>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\n
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Our menu<\/h3>\n\n\n\n

Lunch & dinner<\/h2>\n\n\n\n

Everything is cooked to order in an open kitchen. The menu moves with the season, so some of this changes every few weeks.<\/p>\n<\/div>\n\n\n\n

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Lunch<\/h3>\n\n\n\n

Served 11:00 \u2013 16:00<\/p>\n\n\n\n

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Smoked salmon & leaf salad<\/p>\n\n\n\n

$14<\/p>\n<\/div>\n\n\n\n

Cured in-house, soft herbs, lemon<\/p>\n\n\n\n

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Griddled pork chop<\/p>\n\n\n\n

$19<\/p>\n<\/div>\n\n\n\n

Charred greens, mustard cream<\/p>\n\n\n\n

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Beef fillet, wild mushrooms<\/p>\n\n\n\n

$26<\/p>\n<\/div>\n\n\n\n

Red wine reduction, pomme pur\u00e9e<\/p>\n\n\n\n

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Whole prawns, garlic a\u00efoli<\/p>\n\n\n\n

$21<\/p>\n<\/div>\n\n\n\n

Grilled over charcoal, lemon<\/p>\n\n\n\n

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Pumpkin & sage ravioli<\/p>\n\n\n\n

$17<\/p>\n<\/div>\n\n\n\n

Brown butter, toasted hazelnut<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Dinner<\/h3>\n\n\n\n

Served 17:00 \u2013 22:30<\/p>\n\n\n\n

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Rosemary lamb over fire<\/p>\n\n\n\n

$29<\/p>\n<\/div>\n\n\n\n

Cooked on the open grill, salsa verde<\/p>\n\n\n\n

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Salmon, saffron & fennel<\/p>\n\n\n\n

$24<\/p>\n<\/div>\n\n\n\n

Dill oil, cucumber, new potato<\/p>\n\n\n\n

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Aged emmental & walnut<\/p>\n\n\n\n

$13<\/p>\n<\/div>\n\n\n\n

Quince, sourdough, pickled grape<\/p>\n\n\n\n

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Baked apple, vanilla custard<\/p>\n\n\n\n

$11<\/p>\n<\/div>\n\n\n\n

Blueberry, toasted oat crumb<\/p>\n\n\n\n

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Chocolate & sea salt tart<\/p>\n\n\n\n

$12<\/p>\n<\/div>\n\n\n\n

Cr\u00e8me fra\u00eeche, cocoa nib<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\n

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Wine nights<\/h2>\n\n\n\n

Every last Thursday: six glasses, six growers, one long table. $55 a head, and we cook to match whatever is being poured.<\/p>\n\n\n\n

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Reserve a place<\/a><\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n\n
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Reviews<\/h3>\n\n\n\n

What people say<\/h2>\n<\/div>\n\n\n\n
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\u201cThe lamb came off the fire with a crust I have not stopped thinking about. We booked again before we left.\u201d<\/p>\n\n\n\n

Dana R.<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n

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\u201cSomewhere you can hear the person across the table, with food that deserves the quiet.\u201d<\/p>\n\n\n\n

Peter M.<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n

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\u201cOur whole party was fed beautifully, including two vegetarians and a coeliac, without any fuss.\u201d<\/p>\n\n\n\n

Amara N.<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\n

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Reservations<\/h3>\n\n\n\n

Book a table<\/h2>\n\n\n\n

Tell us when and how many, and we will confirm by email. For parties over eight, or to take the whole room, call us on +1 800 123 4567<\/a>.<\/p>\n\n\n\n

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Lunch<\/dt>
11:00 – 16:00<\/dd>\n\t
Dinner<\/dt>
17:00 – 22:30<\/dd>\n\t
Sunday<\/dt>
10:00 – 22:00<\/dd>\n<\/dl>\n<\/div>\n<\/div>\n\n\n\n
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